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Spicy Coconut Curry Ramen Recipe

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4.2 from 37 reviews

This Spicy Coconut Curry Ramen combines rich coconut milk with bold Thai red curry paste and a hint of heat from sambal oelek, creating a flavorful broth that perfectly complements tender instant ramen noodles and hearty shiitake mushrooms. Enhanced with toasted sesame oil, fresh garlic, and ginger, the soup is topped with boiled eggs, chili oil, sesame seeds, and chopped chives for a satisfying and aromatic meal.

Ingredients

Broth & Soup Base

  • 3 tbsp toasted sesame oil, divided
  • 3.5 ounces shiitake mushrooms, torn
  • 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 oelek (chili paste), optional and to taste
  • 2 tbsp Thai red curry paste
  • 1 can (14 oz/400 ml) unsweetened full-fat coconut milk
  • 1 tbsp lime juice

Noodles & Toppings

  • 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. Prepare the Mushrooms and Aromatics: Heat 1.5 tablespoons of toasted sesame oil in a large pot over medium heat. Add the torn shiitake mushrooms and sauté until they soften, about 3-4 minutes. Stir in the grated garlic and freshly grated ginger, cooking until fragrant, about 1 minute.
  2. Build the Broth: Pour in the chicken or vegetable broth, then add ground turmeric and brown sugar. Stir to combine and bring the mixture to a gentle simmer.
  3. Add Sauces and Curry Paste: Stir in the low sodium soy sauce, fish sauce, sambal oelek (adjust according to your preferred spice level), and Thai red curry paste. Let the broth simmer gently for 5-7 minutes to allow the flavors to meld.
  4. Incorporate Coconut Milk and Lime Juice: Pour in the unsweetened full-fat coconut milk and stir gently to combine. Add lime juice for brightness. Continue to simmer on low heat while preparing the noodles.
  5. Cook the Ramen Noodles: In a separate pot, cook the instant ramen noodles according to package instructions, usually 3-4 minutes. Drain and set aside.
  6. Final Assembly: Add the cooked ramen noodles to the pot with the coconut curry broth, mixing gently to coat the noodles in the flavorful soup.
  7. Serve: Ladle the spicy coconut curry ramen into bowls. Top each serving with a boiled egg cut in half, drizzle with chili oil, and garnish with sesame seeds and chopped chives. Serve immediately for best taste.

Notes

  • You can substitute chicken broth with vegetable broth for a vegetarian version and omit fish sauce or replace with soy sauce or tamari.
  • Adjust the amount of sambal oelek or chili oil to control the spiciness to your liking.
  • Boil eggs for exactly 7 minutes to achieve a slightly creamy yolk that complements the rich broth.
  • If you prefer a thicker broth, simmer the curry a bit longer or add a cornstarch slurry to thicken slightly.
  • Toasting the sesame oil before cooking intensifies the nutty flavor; do not skip this step.

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