Description
This Spicy Coconut Curry Ramen is a flavorful and comforting dish featuring a rich coconut milk-based broth infused with red curry paste, turmeric, and sambal chili paste. The broth is enhanced with shiitake mushrooms, garlic, ginger, and a medley of Asian seasonings, paired perfectly with tender instant ramen noodles. Garnished with crispy shiitake mushrooms, sesame seeds, chives, chili oil, and boiled eggs, this recipe offers a harmonious balance of spicy, savory, and creamy flavors in a quick, 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 Aromatics and Mushrooms: Grate the garlic and ginger, and tear the shiitake mushrooms into small pieces to ensure even cooking and release of flavor.
- Cook Mushrooms: In a large pot, heat 1 tablespoon of sesame oil over medium heat. Add the shiitake mushrooms and sauté until they begin to brown. Add another tablespoon of sesame oil, season with salt and pepper, and continue cooking until the mushrooms turn crispy. Remove the mushrooms and set aside to use as a topping.
- Sauté Garlic and Ginger: Lower the heat to low and add the remaining tablespoon of sesame oil to the pot. Stir in the grated garlic and ginger, cooking for about 1 minute until fragrant but not browned.
- Add Broth and Bring to Boil: Pour in the chicken or vegetable broth, stirring well with a wooden spoon to lift any browned bits from the pot’s bottom, then bring the mixture to a boil for deep flavor.
- Season the Broth: Stir in ground turmeric, brown sugar, low sodium soy sauce, and fish sauce. Then add the mild red curry paste and sambal chili paste, if using. Pour in the unsweetened full-fat coconut milk and squeeze in fresh lime juice. Bring the broth back to a boil to meld flavors together.
- Cook Ramen Noodles: Add the instant ramen noodles to the boiling broth. Cook them for 2 minutes until tender but not overcooked. If not serving immediately, cook noodles separately to avoid sogginess.
- Assemble and Serve: Ladle the ramen broth and noodles into bowls. Top each bowl with the crispy shiitake mushrooms, sesame seeds, chopped chives, a drizzle of chili oil, and a boiled egg (cooked for 7 minutes and peeled). Serve hot and enjoy the layers of spicy, savory, and creamy flavors.
Notes
- You can substitute chicken broth with vegetable broth to make the recipe vegetarian-friendly but keep in mind fish sauce contains animal products.
- Adjust the amount of sambal or chili paste according to your preferred spice level.
- To prevent noodles from becoming too soft or soaking up too much broth, cook them separately if you plan to serve the soup later.
- Ensure eggs are boiled for exactly 7 minutes for a slightly soft yolk, or adjust timing for your preferred yolk consistency.
- Use toasted sesame oil for a richer, nuttier flavor. If unavailable, substitute with regular sesame oil.
