Spicy Coconut Curry Ramen
A delightful blend of rich coconut milk and spices, this Spicy Coconut Curry Ramen is a comforting meal that brings warmth and flavor to your table.
Ingredients
Aromatics and Seasonings
- 3 tablespoons toasted sesame oil, divided
- 1 tablespoon freshly grated ginger for a hint of warmth
- 4 cloves garlic, grated to release robust flavor
- 0.5 teaspoon ground turmeric for richness and color
- 0.5 teaspoon brown sugar to balance the flavors
- 2 tablespoons soy sauce for depth
- 1 tablespoon fish sauce enhancing the umami
- 1 tablespoon sambal or other chili paste optional, for spice
- 2 tablespoons mild red curry paste for an authentic touch
Broth and Noodles
- 4 cups chicken or vegetable broth acting as the savory backbone
- 14 ounces unsweetened coconut milk full-fat for creaminess
- 9 ounces instant ramen noodles the crowd favorite
Garnishing
- 4 pieces boiled eggs, cooked for 7 minutes for the perfect creaminess
- to taste chili oil for extra heat
- to taste sesame seeds for garnish
- to taste chopped chives for garnish
Vegetables
- 3.3 ounces shiitake mushrooms, torn into bite-sized pieces
Instructions
Preparation
- Grate the garlic and ginger together, and tear the shiitake mushrooms into small pieces.
Cooking
- In a large pot, heat 1 tablespoon of sesame oil over medium heat. Add the torn shiitake mushrooms and cook until they begin to brown.
- Drizzle in another tablespoon of sesame oil, season lightly with salt and pepper, and cook until crispy. Remove shiitakes from the pot and set aside.
- Reduce heat to low and add the remaining tablespoon of sesame oil into the pot. Toss in the grated garlic and ginger, cooking for about a minute until fragrant.
- Pour in the broth to deglaze the pot, scraping up any brown bits stuck to the bottom.
- Stir in the turmeric, brown sugar, soy sauce, fish sauce, red curry paste, and sambal if using, mixing well.
- Incorporate the coconut milk and lime juice, then bring to a gentle boil.
- Add the ramen noodles into the bubbling broth and cook for about 2 minutes.
- Serve hot, topped with crispy shiitakes, sesame seeds, fresh chives, a drizzle of chili oil and boiled eggs.
Notes
For the perfect crispy shiitakes, ensure your pan is hot. Experiment with different chili pastes for more heat, and consider adding vegetables like spinach or bok choy. Leftovers can be stored separately in an airtight container for up to three days.