Description
- Discover the perfect recipe for Spicy Coconut Curry Ramen—rich, creamy, and packed with bold flavors for ultimate comfort.
Ingredients
Scale
- 3 tbsp toasted sesame oil, divided
- 3.3 ounces shiitakes, torn
- 4 garlic cloves, grated
- 1 tbsp freshly grated ginger
- 4 cups chicken or vegetable broth
- ½ tsp ground turmeric
- ½ tsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp sambal or other chili paste (optional)
- 2 tbsp mild red curry paste
- 14 oz (400 g) can of unsweetened coconut milk, full fat
- 1 tbsp lime juice
- 9 ounces instant ramen noodles
- Chili oil, sesame seeds, chopped chives for serving
- 4 boiled eggs, cooked for 7 minutes
Instructions
- Grate the garlic and ginger; tear the shiitakes into small pieces.
- Heat 1 tbsp sesame oil in a large pot over medium heat. Add shiitakes and cook until they start to brown. Add another tbsp of sesame oil, season with salt and pepper, and cook until crispy. Remove shiitakes from pot.
- Reduce heat to low, add the remaining 1 tbsp of sesame oil, and then add garlic and ginger. Cook until fragrant, about 1 minute.
- Deglaze the pot with broth, stirring to scrape up any brown bits from the bottom.
- Add turmeric, brown sugar, soy sauce, fish sauce, red curry paste, and sambal. Stir well.
- Add coconut milk and lime juice; bring to a boil.
- Add ramen noodles and cook for 2 minutes. If not serving immediately, cook noodles separately to prevent them from absorbing all the broth.
- Serve hot, topped with crispy shiitakes, sesame seeds, chives, chili oil, and boiled eggs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 600 kcal per serving
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