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Spicy Coconut Curry Ramen

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A quick and easy Spicy Coconut Curry Ramen that blends rich coconut milk with a spicy kick, perfect for busy weeknights.

Ingredients

Scale
  • 3 tbsp toasted sesame oil, divided
  • 3.3 ounces shiitakes, torn into bite-sized pieces
  • 4 garlic cloves, grated
  • 1 tbsp freshly grated ginger
  • 4 cups chicken or vegetable broth
  • 1/2 tsp ground turmeric
  • 1/2 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 can of unsweetened full-fat coconut milk
  • 1 tbsp lime juice
  • 9 ounces instant ramen noodles
  • Chili oil, sesame seeds, chopped chives for topping
  • 4 boiled eggs

Instructions

  1. Start by grating the garlic and ginger.
  2. Tear the shiitake mushrooms into smaller pieces.
  3. Heat 1 tablespoon of sesame oil in a large pot over medium heat.
  4. Add the torn shiitakes and sear until they begin to brown.
  5. Drizzle in another tablespoon of sesame oil, seasoning with salt and pepper.
  6. Continue cooking until the mushrooms are crispy and golden.
  7. Remove the shiitakes from the pot and set aside.
  8. Reduce heat to low and add the remaining tablespoon of sesame oil.
  9. Introduce the grated garlic and ginger to the oil, sautéing for about a minute.
  10. Deglaze the pot with the broth, scraping up the brown bits.
  11. Add turmeric, brown sugar, soy sauce, fish sauce, and red curry paste to the pot.
  12. Mix everything well to combine.
  13. Pour in the coconut milk and lime juice, bringing to a gentle boil.
  14. Add the ramen noodles, cooking for approximately 2 minutes until softened.
  15. Serve hot with toppings of crispy shiitakes, sesame seeds, fresh chives, chili oil, and boiled eggs.

Notes

For a richer flavor, try adding coconut aminos or oyster sauce. Customize with different vegetables for added nutrients.

Nutrition

Find it online: https://yummyfirst.com/spicy-coconut-curry-ramen/