Spicy Coconut Curry Ramen
is a bold and flavorful dish that combines the richness of coconut milk, the heat of curry spices, and the comforting warmth of ramen noodles. It’s an exciting fusion that blends traditional Japanese ramen with Thai or Indian-inspired spices, offering a unique and satisfying experience for your taste buds.
Ingredients
- ▢3 tbsp toasted sesame oil - divided
- ▢3.5 ounces shiitakes - torn
- ▢4 garlic cloves - grated
- ▢1 tbsp freshly grated ginger
- ▢4 cups chicken broth - or vegetable
- ▢½ tsp ground turmeric
- ▢½ 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
- ▢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
- Get the prep done before you start cooking: grate the garlic and ginger. Tear the shiitakes into small pieces.
- Heat 1 tbsp sesame oil in a large pot over medium. Add shiitakes, and cook until they start to brown. Sprinkle with 1 tbsp sesame oil, season with salt and pepper, cook until crispy. Remove from pot.
- Reduce the heat to low. Again, add 1 tbsp sesame oil, garlic and ginger. Cook until fragrant, about 1 minute. Deglaze the pot with chicken broth, stir with a wooden spoon while scraping up the brown bits on the bottom of your pot. Bring to a boil.
- Add turmeric, brown sugar, soy sauce and fish sauce. Stir in red curry paste and sambal. Add coconut milk and squeeze in lime juice. When the broth starts to boil, add ramen noodles and cook for 2 minutes ( If not serving right away, cook the ramen noodles separately otherwise they'll soak up the broth).
- Serve immediately finished off with shiitakes, sesame seeds, chives and chili oil. Top with eggs, enjoy!