Description
This Spicy Coconut Curry Ramen is a flavorful twist on traditional ramen, combining the richness of coconut milk with the heat of red curry and sambal oelek. Topped with crispy shiitake mushrooms and soft-boiled eggs, it’s a satisfying and comforting meal.
Ingredients
Units
Scale
Shiitake Mushrooms:
- 3 tbsp toasted sesame oil – divided
- 3.5 ounces shiitakes – torn
Broth:
- 4 garlic cloves – grated
- 1 tbsp freshly grated ginger
- 4 cups chicken broth – or vegetable
- 1/2 tsp ground turmeric
- 1/2 tsp brown sugar
- 2 tbsp low sodium soy sauce
- 1 tbsp fish sauce
- 1 tbsp sambal oelek – or other chili paste, more or less to taste (optional)
- 2 tbsp Thai red curry paste
- 1 can (14 oz/400 ml) unsweetened coconut milk – full fat
- 1 tbsp lime juice
Additional:
- 9 ounces instant ramen noodles
- chili oil – for serving
- sesame seeds – for serving
- chopped chives – for serving
- 4 boiled eggs – cooked for 7 minutes
Instructions
- Prep Work: Grate the garlic and ginger. Tear the shiitakes into small pieces.
- Cook Shiitake Mushrooms: Heat 1 tbsp sesame oil in a large pot over medium. Add shiitakes, and cook until browned. Sprinkle with 1 tbsp sesame oil, season, and cook until crispy. Remove from pot.
- Prepare Broth: Heat 1 tbsp sesame oil, garlic, and ginger. Cook until fragrant. Deglaze with chicken broth, scraping up brown bits. Bring to a boil.
- Finish Broth: Add turmeric, brown sugar, soy sauce, fish sauce, red curry paste, sambal, coconut milk, and lime juice. Boil and add ramen noodles, cooking for 2 minutes.
- Serve: Top with shiitakes, sesame seeds, chives, and chili oil. Add boiled eggs and enjoy!
Nutrition
- Serving Size: 1 bowl
- Calories: 539 kcal
- Sugar: 6g
- Sodium: 2886mg
- Fat: 31g
- Saturated Fat: 19g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 191mg