Spicy Coconut Curry Ramen
A comforting and flavorful fusion of coconut milk, spices, and ramen noodles topped with shiitake mushrooms and boiled eggs.
Ingredients
For the curry broth
- 1 tbsp toasted sesame oil divided
- 3.3 ounces shiitake mushrooms torn into bite-sized pieces
- 4 cloves garlic grated
- 1 tbsp freshly grated ginger
- 4 cups chicken or vegetable broth providing a savory base
- 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 unsweetened coconut milk full fat for creaminess
- 1 tbsp lime juice
For the noodles and toppings
- 9 ounces instant ramen noodles the star of the dish
- Chili oil for serving
- sesame seeds for serving
- chopped chives for serving
Instructions
Preparation
- Begin by grating the garlic and ginger. Tear the shiitake mushrooms into small pieces.
Cooking
- In a large pot over medium heat, heat 1 tablespoon of sesame oil. Add the torn shiitakes and cook until crispy.
- Add another tablespoon of sesame oil and season with salt and pepper. Fry until golden and crispy. Remove shiitakes from the pot.
- Reduce heat, add remaining sesame oil, and incorporate garlic and ginger. Cook until fragrant.
- Deglaze the pot with the broth, scraping up browned bits to add depth of flavor.
- Stir in turmeric, brown sugar, soy sauce, fish sauce, red curry paste, and sambal. Mix well.
- Pour in coconut milk and lime juice; bring to a gentle boil.
- Add ramen noodles and cook for about 2 minutes until tender. If not serving immediately, cook noodles separately.
Serving
- Serve hot, topped with crispy shiitakes, sesame seeds, chives, a drizzle of chili oil, and boiled eggs.
Notes
For added freshness, consider adding herbs like cilantro or basil. For more spice, increase sambal or add fresh chili peppers. Serve with lime wedges and consider simmering for richer broth. Leftover storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently.