Description
This Spicy Coconut Curry Ramen is a flavorful and warming Asian-inspired soup featuring a rich coconut curry broth, tender shiitake mushrooms, and perfectly cooked ramen noodles. Enhanced with garlic, ginger, and a blend of spices including turmeric and Thai red curry paste, this recipe comes together in just 20 minutes for a satisfying meal that balances heat and creaminess. Topped with boiled eggs, sesame seeds, and fresh chives, it’s an easy and delicious way to enjoy a comforting bowl of ramen at home.
Ingredients
Scale
Broth Ingredients
- 3 tbsp toasted sesame oil, divided
- 3 ½ oz shiitake mushrooms, torn
- 4 garlic cloves, grated
- 1 tbsp freshly grated ginger
- 4 cups chicken broth or vegetable broth
- ½ tsp ground turmeric
- ½ tsp brown sugar
- 2 tbsp low sodium soy sauce
- 1 tbsp fish sauce
- 1 tbsp sambal oelek or other chili paste, optional and to taste
- 2 tbsp Thai red curry paste
- 1 can (14 oz / 400 ml) unsweetened coconut milk, full fat
- 1 tbsp lime juice
Noodles and Garnishes
- 9 oz instant ramen noodles
- Chili oil, for drizzling
- Sesame seeds, for garnish
- Chopped chives, for garnish
- 4 boiled eggs, cooked for 7 minutes
Instructions
- Prepare the broth: In a large pot, heat 2 tablespoons of toasted sesame oil over medium heat. Add the torn shiitake mushrooms, grated garlic, and freshly grated ginger. Sauté for about 2 minutes until aromatic and mushrooms soften slightly.
- Add the liquids and seasonings: Pour in the chicken or vegetable broth, then add ground turmeric, brown sugar, low sodium soy sauce, fish sauce, sambal oelek or chili paste if using, and Thai red curry paste. Stir well to combine all ingredients.
- Add coconut milk and lime juice: Stir in the unsweetened full-fat coconut milk and lime juice. Bring the mixture to a gentle simmer and let it cook uncovered for about 10 minutes to allow flavors to meld.
- Cook the noodles: While the broth simmers, cook the instant ramen noodles according to package instructions. Once cooked, drain and set aside.
- Assemble and serve: Divide the cooked noodles evenly into serving bowls. Ladle the hot coconut curry broth over the noodles. Top each bowl with a halved or whole boiled egg, a drizzle of chili oil, a sprinkle of toasted sesame seeds, and chopped fresh chives. Serve immediately while hot.
Notes
- For vegetarian or vegan option, use vegetable broth and omit fish sauce or replace with soy sauce.
- Adjust the amount of sambal oelek or chili paste based on your preferred heat level.
- Boil eggs exactly 7 minutes for a slightly soft yolk; cook longer if you prefer a firmer yolk.
- To save time, prepare broth ingredients while boiling eggs and cooking noodles.
- Garnish with fresh herbs like cilantro or basil if desired for added freshness.
