Description
A flavorful and comforting Spicy Coconut Curry Ramen combining rich coconut milk, aromatic spices, and tender shiitake mushrooms for a warming bowl of deliciousness. This recipe features a spicy, creamy broth with tender noodles, garnished with crispy mushrooms, boiled eggs, and fresh chives, perfect for a quick and satisfying meal.
Ingredients
Scale
For the Broth:
- 3 tbsp toasted sesame oil (divided)
- 3.3 oz shiitake mushrooms (torn into small pieces)
- 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 (or other chili paste, optional)
- 2 tbsp mild red curry paste
- 1 can (14 oz/400 g) unsweetened coconut milk (full fat)
- 1 tbsp lime juice
For the Noodles:
- 9 oz instant ramen noodles
For Serving:
- Chili oil (for serving)
- Sesame seeds (for serving)
- Chopped chives (for serving)
- 4 boiled eggs (cooked for 7 minutes)
Instructions
- Prepare Your Ingredients: Grate the garlic and ginger, and tear the shiitake mushrooms into small pieces to get them ready for cooking.
- Cook the Shiitake Mushrooms: In a large pot, heat 1 tablespoon of toasted sesame oil over medium heat. Add the torn shiitake mushrooms and cook until they begin to brown. Drizzle with another tablespoon of sesame oil, season with salt and pepper, and continue cooking until the mushrooms turn crispy. Remove them from the pot and set aside.
- Sauté Garlic and Ginger: Reduce the heat to low and add the remaining tablespoon of sesame oil to the same pot. Stir in the grated garlic and ginger, cooking for about 1 minute until fragrant to build the flavor base of the broth.
- Deglaze the Pot: Pour in the chicken broth while stirring with a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Bring the mixture to a boil to incorporate all those rich flavors.
- Add Spices and Coconut Milk: Stir in the ground turmeric, brown sugar, low sodium soy sauce, and fish sauce. Add the mild red curry paste and sambal (if using) to enhance the spicy and aromatic profile. Pour in the unsweetened full-fat coconut milk and squeeze in lime juice, then bring the broth back to a boil.
- Cook the Ramen Noodles: Add the instant ramen noodles directly into the boiling broth and cook for about 2 minutes until tender but still springy. Alternatively, cook noodles separately if you want to keep them from soaking too much broth before serving.
- Serve: Ladle the hot ramen broth with noodles into bowls. Top with the crispy shiitake mushrooms, sprinkle sesame seeds and chopped chives, and add a drizzle of chili oil for extra heat. Place a boiled egg, cooked for 7 minutes, into each bowl and enjoy this deliciously warm and spicy ramen dish.
Notes
- You can substitute chicken broth with vegetable broth to make this recipe vegetarian-friendly if you omit the fish sauce.
- If you prefer less spice, reduce or omit the sambal chili paste and chili oil garnish.
- For an extra creamy texture, use full-fat coconut milk.
- To keep noodles from getting soggy, cook them separately and add to each bowl before serving.
- Boil eggs ahead of time to speed up meal prep and keep them perfectly soft-boiled at 7 minutes.
