Description
This Spicy Coconut Curry Ramen is a rich and flavorful dish featuring a creamy coconut milk broth infused with Thai red curry, turmeric, and a hint of chili heat. Sautéed shiitake mushrooms, fresh ginger, garlic, and a blend of savory sauces create a complex soup base, served over tender instant ramen noodles and topped with boiled eggs and fresh garnishes for a comforting, spicy meal.
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, more or less to taste (optional)
- 2 tbsp Thai red curry paste
- 1 can (14 oz / 400 ml) unsweetened coconut milk, full fat
- 1 tbsp lime juice
Noodles and Toppings
- 9 oz instant ramen noodles
- Chili oil, to taste
- 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 torn shiitake mushrooms, grated garlic, and freshly grated ginger; sauté for about 2 minutes until fragrant and mushrooms soften.
- Add liquids and spices: Pour in 4 cups of chicken or vegetable broth. Stir in ground turmeric, brown sugar, low sodium soy sauce, fish sauce, sambal oelek (if using), and Thai red curry paste until well combined.
- Add coconut milk and lime: Stir in the unsweetened full-fat coconut milk and lime juice. Bring the mixture to a gentle simmer and cook uncovered for 10 minutes to let the flavors meld.
- Cook the noodles: Meanwhile, cook 9 oz of instant ramen noodles according to the package instructions, usually boiling for 3-4 minutes. Drain the noodles and set aside.
- Assemble and serve: Divide the cooked noodles evenly among four serving bowls. Ladle the hot coconut curry broth over the noodles. Top each bowl with a halved boiled egg, a drizzle of remaining toasted sesame oil or chili oil if desired, sprinkle with sesame seeds and chopped chives. Serve immediately while hot.
Notes
- For vegetarian or vegan option, use vegetable broth and substitute fish sauce with soy sauce or mushroom sauce.
- Adjust the amount of chili paste to control the spiciness level according to your taste.
- Boiled eggs can be omitted or replaced with tofu for a vegan meal.
- Use fresh herbs like cilantro or basil for additional garnish if preferred.
- Leftover broth can be refrigerated for up to 2 days and gently reheated before serving.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
