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Spicy Coconut Curry Ramen

Spicy Coconut Curry Ramen: A Creamy 20-Minute Delight

Experience the rich flavors of Spicy Coconut Curry Ramen, ready in just 20 minutes—perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian, Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 1 tablespoon Toasted Sesame Oil Enhances the nutty flavor; substitute with olive oil if needed.
  • 4 cups Chicken Broth Use vegetable broth for a vegan option.
  • 0.5 teaspoon Ground Turmeric Adds color and health benefits; feel free to omit if you don’t have any.
  • 1 tablespoon Brown Sugar Balances the flavors beautifully; swap with coconut sugar for a unique touch.
  • 2 tablespoons Low Sodium Soy Sauce Provides umami depth; tamari works for gluten-free diets.
  • 1 tablespoon Fish Sauce Introduces a bold flavor; skip for a fully vegan recipe.
  • 2 tablespoons Thai Red Curry Paste Spices up the broth; choose a milder paste if heat isn’t your thing.
  • 1 can (14 oz) Coconut Milk Creates a creamy texture; opt for full-fat for the richest flavor.
  • 1 tablespoon Lime Juice Brightens up the dish, essential for flavor.
For the Noodles and Toppings
  • 9 ounces Instant Ramen Noodles Acts as the hearty base; any fast-cooking noodles can work.
  • 8 ounces Shiitake Mushrooms Provides umami and great texture; swap with eggplant for vegetarian.
  • 4 cloves Garlic Adds depth of flavor; freshly grated is best.
  • 1 tablespoon Freshly Grated Ginger Offers warmth and spice.
  • 1 tablespoon Chili Oil For drizzling; adds warmth.
  • 1 tablespoon Sesame Seeds Enhance flavor and presentation.
  • 1 bunch Chopped Chives Add a fresh touch; green onions can also work.
  • 4 eggs Boiled Eggs Optional protein-rich garnish.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Start by gathering all your ingredients for the Spicy Coconut Curry Ramen. Grate garlic and ginger, then tear shiitake mushrooms into bite-sized pieces.
  2. In a large pot, heat sesame oil over medium heat. Add mushrooms and sauté until golden brown and crispy, about 4–5 minutes. Remove and set aside.
  3. Reduce heat slightly, adding another tablespoon of sesame oil. Sauté garlic and ginger for about 1 minute until fragrant.
  4. Deglaze the pot with chicken broth, scraping up any browned bits. Bring to a boil.
  5. Once boiling, stir in turmeric, brown sugar, soy sauce, fish sauce, curry paste, sambal oelek, and coconut milk. Mix well and let meld for 2-3 minutes.
  6. Add lime juice, then add ramen noodles to the boiling broth. Cook for about 2 minutes, or until tender.
  7. Ladle ramen into bowls and top with sautéed shiitakes, sesame seeds, chives, and a boiled egg if desired. Drizzle chili oil over the top.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 60gProtein: 15gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 800mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 5IUVitamin C: 15mgCalcium: 6mgIron: 10mg

Notes

Store leftover ramen in an airtight container for up to 3 days. For freezing, store broth and noodles separately for up to 3 months.

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