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Coconut Curry Ramen Recipe

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4.3 from 27 reviews

This Coconut Curry Ramen combines the rich flavors of Thai red curry and creamy coconut milk with savory broth and tender ramen noodles. Shiitake mushrooms sautéed in toasted sesame oil add an earthy depth, while a touch of chili paste and lime juice brightens the bowl. Topped with boiled eggs, sesame seeds, chives, and chili oil, this quick and comforting dish is ready in just 20 minutes and perfect for a satisfying weeknight meal.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Broth and Flavorings

  • 3 tbsp toasted sesame oil (divided)
  • 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 oelek (or other chili paste, optional, adjust to taste)
  • 2 tbsp Thai red curry paste
  • 1 can (14 oz/400 ml) unsweetened coconut milk (full fat)
  • 1 tbsp lime juice

Vegetables and Aromatics

  • 3.5 ounces shiitake mushrooms (torn into small pieces)
  • 4 garlic cloves (grated)
  • 1 tbsp freshly grated ginger

Noodles and Garnishes

  • 9 ounces instant ramen noodles
  • 4 boiled eggs (cooked for 7 minutes)
  • Chili oil (for serving)
  • Sesame seeds (for serving)
  • Chopped chives (for serving)

Instructions

  1. Prep Aromatics and Mushrooms: Grate the garlic and ginger. Tear the shiitake mushrooms into small pieces to prepare them for sautéing.
  2. Sauté Shiitakes: Heat 1 tablespoon of toasted sesame oil in a large pot over medium heat. Add the torn shiitake mushrooms and cook until they begin to brown. Drizzle an additional 1 tablespoon of sesame oil over the mushrooms, season with salt and pepper, and continue cooking until the mushrooms are crispy. Remove the mushrooms from the pot and set aside.
  3. Cook Garlic and Ginger: Reduce the heat to low and add the remaining 1 tablespoon of sesame oil to the pot. Add the grated garlic and ginger and cook for about one minute, until fragrant but not browned.
  4. Deglaze the Pot: Pour in the chicken broth while stirring and scraping up the browned bits on the bottom of the pot with a wooden spoon. Increase the heat and bring the broth to a boil.
  5. Add Spices and Sauces: Stir in the ground turmeric, brown sugar, low sodium soy sauce, fish sauce, Thai red curry paste, and sambal oelek. Mix well to incorporate all the flavors into the broth.
  6. Incorporate Coconut Milk and Lime: Add the full-fat unsweetened coconut milk to the pot and squeeze in the lime juice. Allow the broth to return to a gentle boil.
  7. Cook Ramen Noodles: Add the instant ramen noodles directly to the boiling broth and cook for 2 minutes. If not serving immediately, cook the noodles separately to prevent them from soaking up too much broth.
  8. Serve: Transfer the ramen broth and noodles to bowls. Top each serving with the crispy shiitakes, boiled eggs, a sprinkle of sesame seeds, chopped chives, and a drizzle of chili oil according to taste.

Notes

  • For a vegetarian or vegan version, substitute chicken broth with vegetable broth and omit fish sauce or replace it with a vegan alternative.
  • If you prefer a spicier ramen, increase the amount of sambal oelek or add fresh chili slices.
  • To make prep faster, you can buy pre-grated ginger and garlic.
  • Cooking eggs for exactly 7 minutes yields a perfectly soft to medium-boiled egg with firm whites and a slightly runny yolk.
  • Instant ramen noodles cook quickly and can become mushy if left in the broth too long, so cook just before serving or separately if preparing in advance.
  • Author: Olivia
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai-Japanese Fusion

Find it online: https://yourdailycook.com/coconut-curry-ramen-recipe/