Description
Spicy coconut curry ramen delivers a soul-warming fusion of Thai and Japanese culinary traditions, blending rich coconut milk with fiery spices. Slurp-worthy noodles swimming in creamy, complex broth promise a delightful journey you’ll want to savor again and again.
Ingredients
Scale
Protein and Main Ingredients:
- 9 ounces (255 grams) instant ramen noodles
- 4 boiled eggs, cooked for 7 minutes (soft boiled)
- 3.3 ounces (94 grams) shiitake mushrooms, torn into small pieces
- 4 garlic cloves, grated
- 1 tablespoon freshly grated ginger
Liquid and Flavor Ingredients:
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 can (14 ounces or 400 milliliters) unsweetened full-fat coconut milk
- 3 tablespoons toasted sesame oil, divided
- 2 tablespoons low sodium soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon mild red curry paste
- 1 tablespoon lime juice
Spices and Garnishes:
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon brown sugar
- 1 tablespoon sambal or other chili paste (optional, adjust to taste)
- Chili oil (for serving)
- Sesame seeds (for serving)
- Chopped chives (for serving)
Instructions
- Prepare aromatics by finely grating fresh garlic and ginger. Delicately tear shiitake mushrooms into rustic bite-sized pieces.
- Warm sesame oil in a large pot over medium heat. Sauté shiitake mushrooms until they develop a rich golden-brown color and crisp texture. Season with salt and pepper, then remove and reserve.
- Reduce pot temperature to low. Add remaining sesame oil and introduce grated garlic and ginger, allowing their fragrance to bloom for approximately 60 seconds.
- Deglaze the pot with chicken or vegetable broth, using a wooden spoon to release caramelized flavor fragments from the bottom surface.
- Incorporate ground turmeric, brown sugar, soy sauce, fish sauce, red curry paste, and optional sambal. Pour in coconut milk and fresh lime juice, whisking until ingredients harmonize completely.
- Once broth reaches a rolling boil, submerge instant ramen noodles. Cook for 2 minutes or according to package guidance, ensuring noodles maintain ideal texture.
- Transfer ramen into serving bowls. Artfully garnish with reserved crispy shiitakes, halved boiled eggs, sprinkled sesame seeds, chopped chives, and a provocative drizzle of chili oil. Serve immediately while piping hot.
Notes
- Swap chicken broth with vegetable broth to create a vegetarian version of this spicy coconut curry ramen.
- Toast shiitake mushrooms slowly to develop deeper, richer umami flavors that enhance the overall dish complexity.
- Cook noodles separately if preparing ahead to prevent them from becoming soggy and maintaining perfect texture.
- Adjust spice levels by reducing or increasing red curry paste and sambal for personalized heat preferences.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 553 kcal
- Sugar: 6 g
- Sodium: 1025 mg
- Fat: 37 g
- Saturated Fat: 17 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.1 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 186 mg