Spicy Coconut Curry Ramen

Ah, my friend! If you’re looking for a bowl of cozy deliciousness that warms you from the inside out and dances on your taste buds, you’ve come to the right place. I mean, who wouldn’t love a rich, spicy coconut curry ramen? This dish has a little story behind it. It was a rainy day, and all I had was some ramen, coconut milk, and a few staples. A little creativity and a dash of passion resulted in a bowl of magic that I still crave!

Let me guide you through this delightful journey so you can whip it up in your own kitchen.

Reasons to try it

Why should you dive into this Spicy Coconut Curry Ramen? First off—the flavors! Picture this: fragrant garlic mingling with zesty ginger and earthy shiitake mushrooms, all swirling in a creamy, rich coconut broth that’s kissed with a spicy undertone. The velvety texture complements the tender ramen beautifully, and who can resist a perfectly boiled egg on top? Not me!

This recipe is not just a feast for the palate; it’s loaded with benefits! Whether you’re feeling a bit under the weather or just need a hug in a bowl, this hearty dish is here to deliver comfort. Plus, it’s quick to put together, making it a perfect weeknight pick-me-up. You’ll have a steaming bowl ready in about 30 minutes—a little gift of love to yourself.

Gather these ingredients

Now, let’s talk about what you need. Don’t worry; nothing too exotic or overwhelming is on the list!

• 3 tbsp toasted sesame oil (divided): This nutty oil is a flavor powerhouse that’ll give your broth a beautiful depth.
• 3.5 ounces shiitakes (torn): These mushrooms are the star of the show, bringing umami and a touch of earthiness.
• 4 garlic cloves (grated): The key ingredient for building that comforting flavor. Aromatic bliss!
• 1 tbsp freshly grated ginger: Ginger adds a lovely spice that keeps everything lively and invigorating.
• 4 cups chicken broth (or vegetable): Choose your broth; both work wonderfully. It’ll be the liquid gold of this ramen.
• ½ tsp ground turmeric: A pinch of this vibrant spice not only gives color but also health benefits. Hello, antioxidants!
• ½ tsp brown sugar: A touch of sweetness to balance things out—trust me, it’s essential.
• 2 tbsp low sodium soy sauce: For that savory flavor punch.
• 1 tbsp fish sauce: Just a splash really elevates the dish. If you’re going vegetarian, opt for a soy sauce alternative or leave it out.
• 1 tbsp sambal oelek (or other chili paste, more or less to taste): If you like heat, this is your go-to. Adjust as you see fit!
• 2 tbsp Thai red curry paste: A flavor-packed blend that cranks up the excitement.
• 1 can (14 oz/400 ml) unsweetened coconut milk (full fat): Seriously, don’t skimp on the full-fat variety. It gives the broth that luscious creaminess.
• 1 tbsp lime juice: Brightens up the whole dish. You’ll thank me later!
• 9 ounces instant ramen noodles: Quick, and they soak up all those amazing flavors.
• Chili oil (for serving): Drizzle this on top for that added kick.
• Sesame seeds (for serving): Garnish with these crunchy little delights for an extra layer of flavor.
• Chopped chives (for serving): Freshness from the chives adds a lovely color and zing.
• 4 boiled eggs (cooked for 7 minutes): These perfectly soft-boiled eggs are the cherry on top—or should I say the egg on top!?

The cooking process explained

Let’s break this down into simple steps so you feel like a ramen rockstar in no time!

1. Get ready: Start with your mise en place. Grate the garlic and ginger, and tear the shiitake mushrooms into bite-sized pieces. This will make your cooking flow smoothly—trust me; it’s a game-changer.

2. Sauté the shiitakes: Heat 1 tablespoon of sesame oil in a large pot over medium heat. Add the torn shiitakes. Let those babies cook until they’re golden and slightly crispy, about 5-7 minutes. Season with salt and pepper to taste. Remove from pot and set aside.

3. Build the base: Lower the heat to low. In the same pot, add another tablespoon of sesame oil along with the garlic and ginger. Cook until they’re fragrant, about 1 minute.

4. Deglaze: Pour in the chicken broth while scraping the bottom of the pot with a wooden spoon. This step, my friend, adds a lovely depth of flavor. Bring it to a boil.

5. Flavor bomb: Now add the turmeric, brown sugar, soy sauce, fish sauce, red curry paste, and sambal oelek if you’re feeling adventurous. Stir until everything is well mixed.

6. Creamy moment: Introduce the coconut milk and squeeze in the lime juice. Let it simmer for a moment until everything is mingling together beautifully.

7. Noodle up: When your broth is bubbly, toss in the ramen noodles. Cook for about 2 minutes—or if you’re planning to serve later, I’d recommend cooking the noodles separately.

8. Final touches: Serve your ramen piping hot! Top it with the crispy shiitakes, sesame seeds, chives, and a drizzle of chili oil. Don’t forget those perfectly boiled eggs sliced in half.

Best way to enjoy it

This ramen is a complete meal in a bowl! But if you want to elevate the whole experience, serve with some fresh spring rolls or a side salad with a tangy dressing. The contrast of textures—hearty noodles versus the crunch of veggies—creates a fulfilling dining experience. Feel free to take your time savoring each bite.

Storage and reheating tips

Leftovers? No problem! If you have some broth left, store it in an airtight container in the fridge for up to 3 days. Just note that the noodles will soak up the broth’s goodness, so it’s best to store them separately if you plan to save some for later. When you’re ready to enjoy, reheat the broth gently on the stovetop while freshening up your noodles.

Extra tips and advice

Keep these gems in mind for an even better ramen experience:

• Toast the spices before adding them to the broth for added depth and complexity.
• Customize your toppings! Toss in some steamed bok choy, sliced jalapeños, or even some crispy tofu for a twist.
• For a vegan version, simply swap the chicken broth for vegetable broth and omit the fish sauce.
• Cooking the eggs for less time will yield a runnier yolk, which can be divine in a dish like this!

Creative Twists

Feeling adventurous? Here are a few fun variations you could try:

• Protein swap: Throw in some shredded chicken, shrimp, or soft tofu on top.
• Spicy kick: Add sliced fresh chilies or a splash of sriracha to kick things up a notch.
• Different flavors: Swap out the Thai red curry paste for a green or yellow curry paste to switch up the profile of your dish entirely.

Ingredients list

• 3 tbsp toasted sesame oil (divided)
• 3.5 ounces shiitakes (torn)
• 4 garlic cloves (grated)
• 1 tbsp freshly grated ginger
• 4 cups chicken broth (or vegetable)
• 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, more or less to taste)
• 2 tbsp Thai red curry paste
• 1 can (14 oz/400 ml) unsweetened coconut milk (full fat)
• 1 tbsp lime juice
• 9 ounces instant ramen noodles
• Chili oil (for serving)
• Sesame seeds (for serving)
• Chopped chives (for serving)
• 4 boiled eggs (cooked for 7 minutes)

How to prepare it

1. Grate garlic and ginger. Tear shiitakes into small pieces.
2. Heat 1 tbsp sesame oil over medium. Cook shiitakes until browned.
3. Season with salt and pepper, then remove from pot.
4. Lower heat. Add 1 tbsp sesame oil, garlic, and ginger. Cook until fragrant.
5. Deglaze with chicken broth, scraping the pot.
6. Bring to a boil. Add turmeric, brown sugar, soy sauce, fish sauce, red curry paste, and sambal.
7. Stir in coconut milk and lime juice. Once boiling, add ramen noodles.
8. Cook for 2 minutes. Serve with shiitakes, sesame seeds, chives, chili oil, and top with eggs.

Your questions answered

1. Can I make this dish vegan? Absolutely! Use vegetable broth and omit the fish sauce.
2. How spicy is it? The spice level depends on how much sambal oelek you add! Start with less and adjust to your liking.
3. How long does it take to make? You can have this ready in about 30 minutes.
4. Can I use fresh ramen instead of instant? Yes, just cook it according to package instructions and add it to the bowl right before serving.
5. What can I do with leftovers? Store the broth and noodles separately in the fridge for up to 3 days.

Remember, cooking is about exploring and enjoying the process. If you try this recipe, I would love to hear your thoughts! Each bowl tells a unique story, and I can’t wait for you to add yours to the mix. So roll up your sleeves, embrace the flavors, and share your culinary adventures with me!

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Spicy Coconut Curry Ramen

Cooking Method: Sauteing, Simmering Courses: Comfort Food, Dinner, Main Course Recipe Keys: C Comfort Food Non Vegetarian Quick Meals Spicy W Weeknight

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 4 Calories: 550

Best Season: Winter

Description

This Spicy Coconut Curry Ramen is rich, creamy, and bursting with flavor, combining fragrant garlic, zesty ginger, and earthy shiitake mushrooms in a delicious coconut broth.

Ingredients

Scale

1/2x 1x 2x 3x

Broth and Noodles

• 3 tbsp toasted sesame oil (divided)
• 3.5 ounces shiitake mushrooms (torn)
• 4 cloves garlic (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, adjust to taste))
• 2 tbsp Thai red curry paste
• 1 can unsweetened coconut milk ((full fat, 14 oz/400 ml))
• 1 tbsp lime juice
• 9 ounces instant ramen noodles
• chili oil ((for serving))
• sesame seeds ((for serving))
• chopped chives ((for serving))
• 4 boiled eggs ((cooked for 7 minutes))

Instructions

1. Prepare Ingredients

   Grate the garlic and ginger, and tear the shiitake mushrooms into bite-sized pieces.
   This will make your cooking flow smoothly.
   Mark as complete

2. Sauté Mushrooms

   Heat 1 tablespoon of sesame oil in a large pot over medium heat. Add the torn shiitakes, cooking until golden and crispy, about 5-7 minutes. Season with salt and pepper, then remove from pot and set aside.
   Mark as complete

3. Build Base

   Lower the heat to low, add another tablespoon of sesame oil followed by the garlic and ginger. Cook until fragrant, about 1 minute.
   Mark as complete

4. Deglaze Pot

   Add chicken broth to the pot while scraping the bottom with a wooden spoon. Bring to a boil.
   Mark as complete

5. Add Spices

   Stir in turmeric, brown sugar, soy sauce, fish sauce, red curry paste, and sambal oelek. Mix until well combined.
   Mark as complete

6. Make Broth Creamy

   Introduce coconut milk and lime juice; let simmer until flavors meld.
   Mark as complete

7. Cook Noodles

   Once broth is bubbly, add the ramen noodles and cook for about 2 minutes.
   If serving later, cook noodles separately.
   Mark as complete

8. Serve

   Top with crispy shiitakes, sesame seeds, chopped chives, a drizzle of chili oil, and halved boiled eggs.
   Enjoy your hot ramen!
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 550kcal

% Daily Value *

Total Fat 39g60%

Saturated Fat 12g60%

Trans Fat 0g

Cholesterol 185mg62%

Sodium 800mg34%

Potassium 600mg18%

Total Carbohydrate 38g13%

Dietary Fiber 3g12%

Sugars 5g

Protein 15g30%

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Vitamin A 100 IU

Vitamin C 5 mg

Calcium 60 mg

Iron 2 mg

Vitamin D 0 IU

Vitamin E 1 IU

Vitamin K 2 mcg

Thiamin 0.3 mg

Riboflavin 0.4 mg

Niacin 4 mg

Vitamin B6 0.2 mg

Folate 60 mcg

Vitamin B12 1 mcg

Pantothenic Acid 1 mg

Phosphorus 300 mg

Magnesium 40 mg

Zinc 2 mg

Selenium 5 mcg

Copper 0.5 mg

Manganese 0.3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in an airtight container in the fridge for up to 3 days, keeping noodles separate from broth.

Keywords: ramen, coconut curry, spicy, comfort food