Name: Spicy Coconut Curry Ramen
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 3 tbsp toasted sesame oil, divided; 3.3 oz shiitake mushrooms, torn; 4 cloves garlic, grated; 1 tbsp freshly grated ginger; 4 cups chicken 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 preferred chili paste (optional); 2 tbsp mild red curry paste; 1 can (14 oz) unsweetened coconut milk, full fat; 1 tbsp lime juice; 9 oz instant ramen noodles; Chili oil, for serving; Sesame seeds, for serving; Chopped chives, for garnish; 4 boiled eggs, cooked to preference

Description

This Spicy Coconut Curry Ramen is a warm and comforting bowl filled with creamy coconut broth, a hint of heat from red curry paste, and the umami depth of shiitake mushrooms. It’s a perfect blend of Thai-inspired flavors that comes together effortlessly in one pot, making it the ideal quick weeknight meal. With the creamy coconut, gentle spice, and a mix of fresh ingredients, this ramen is versatile and easily customizable. Swap the shiitakes for your favorite veggie, add some extra chili for a kick, or make it a hearty main by adding proteins like tofu or rotisserie chicken. It’s a recipe that satisfies on every level, whether it’s a cold evening or just a cozy night in.

Ingredients

Units Scale

3 tbsp toasted sesame oil, divided
3.3 oz shiitake mushrooms, torn
4 cloves garlic, grated
1 tbsp freshly grated ginger
4 cups chicken or vegetable broth
1/2 tsp ground turmeric
1/2 tsp brown sugar
2 tbsp low sodium soy sauce
1 tbsp fish sauce
1 tbsp sambal or preferred chili paste (optional)
2 tbsp mild red curry paste
1 can (14 oz) unsweetened coconut milk, full fat
1 tbsp lime juice
9 oz instant ramen noodles
Chili oil, for serving
Sesame seeds, for serving
Chopped chives, for garnish
4 boiled eggs, cooked to preference

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Instructions

Prep ingredients by grating garlic and ginger and tearing shiitakes into smaller pieces.
In a large pot, heat 1 tbsp sesame oil over medium. Add shiitakes, cooking until they begin to brown. Sprinkle with 1 tbsp sesame oil, season with salt and pepper, and cook until crispy. Remove from pot.
Lower heat and add 1 tbsp sesame oil, garlic, and ginger to the pot. Cook until fragrant, about 1 minute.
Deglaze pot with broth, stirring up any browned bits with a wooden spoon, and bring to a boil.
Add turmeric, brown sugar, soy sauce, and fish sauce. Stir in red curry paste and sambal. Pour in coconut milk and lime juice.
When the broth boils, add ramen noodles and cook for 2 minutes. Serve immediately, garnished with crispy shiitakes, sesame seeds, chili oil, chives, and boiled eggs.

Prep Time: 10 minutes
Cook Time: 10 minutes