This Spicy Coconut Curry Ramen is a flavor explosion! It’s a rich, creamy, and incredibly satisfying soup that combines the warmth of Thai red curry paste, the sweetness of coconut milk, and the umami depth of soy sauce and fish sauce, all served with perfectly cooked ramen noodles and crispy shiitake mushrooms. I love how this recipe is both easy to make and packed with restaurant-quality flavor. It’s perfect for a cozy night in, a quick weeknight dinner, or any time you’re craving a bowl of comforting and delicious ramen.
Why You’ll Love This Spicy Coconut Curry Ramen
- Rich and Flavorful Broth: The combination of coconut milk, chicken broth, Thai red curry paste, and spices creates a deeply flavorful and aromatic broth.
- Crispy Shiitake Mushrooms: The pan-fried shiitake mushrooms add a delightful crispy texture and umami flavor.
- Customizable Heat: Adjust the amount of sambal oelek (chili paste) to control the spice level.
- Quick and Easy: This recipe comes together in about 30 minutes, making it perfect for a weeknight meal.
- Restaurant-Quality: This ramen rivals your favorite takeout, but it’s made with fresh ingredients in your own kitchen.
Ingredients for Spicy Coconut Curry Ramen
Here’s what you’ll need to make this amazing ramen. The full list with measurements is in the recipe card below.
Main Ingredients
- Toasted sesame oil (Oil)
- Shiitakes, torn (Mushrooms)
- Garlic cloves, grated (Aromatic)
- Freshly grated ginger (Aromatic)
- Chicken broth (or vegetable broth) (Liquid)
- Instant ramen noodles (Noodles)
- Unsweetened coconut milk, full fat (Dairy Alternative)
- Lime juice (Acid)
Seasoning and Spices
- Ground turmeric (Spice)
- Brown sugar (Sweetener)
- Low sodium soy sauce (Condiment)
- Fish sauce (Condiment)
- Sambal oelek (or other chili paste) (optional) (Spice)
- Thai red curry paste (Spice Paste)
- Salt
- Pepper
Garnish
- Chili oil (for serving) (Condiment)
- Sesame seeds (for serving) (Seed)
- Chopped chives (for serving) (Herb)
- Boiled eggs, cooked for 7 minutes (Protein)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Spicy Coconut Curry Ramen as is, but here are a few ideas for variations:
- Add Protein: Add cooked chicken, shrimp, tofu, or pork to the soup.
- More Vegetables: Toss in some bok choy, spinach, bell peppers, or carrots.
- Different Noodles: Use udon noodles, soba noodles, or rice noodles instead of ramen.
- Make it Vegan: Use vegetable broth and omit the fish sauce and eggs.
- Add lime zest
How to Make Spicy Coconut Curry Ramen
Let me show you how to make this flavorful and satisfying Spicy Coconut Curry Ramen:
Prep Ingredients
- Get the prep done before you start cooking: grate the garlic and ginger. Tear the shiitakes into small pieces.
Cook the Shiitake Mushrooms
- I heat 1 tablespoon of sesame oil in a large pot over medium heat.
- I add the torn shiitakes and cook until they start to brown.
- I sprinkle with another tablespoon of sesame oil, season with salt and pepper, and cook until crispy.
- I remove the mushrooms from the pot and set them aside.
Sauté Aromatics
- I reduce the heat to low.
- Again, I add 1 tablespoon of sesame oil to the pot, along with the grated garlic and ginger.
- I cook until fragrant, about 1 minute.
Deglaze and Simmer
- I deglaze the pot with the chicken broth, stirring with a wooden spoon while scraping up the brown bits on the bottom of the pot.
- I bring the broth to a boil.
Add Seasonings and Coconut Milk
- I add the turmeric, brown sugar, soy sauce, and fish sauce.
- I stir in the red curry paste and sambal oelek (if using).
- I add the coconut milk and squeeze in the lime juice.
Cook Ramen Noodles
- When the broth starts to boil, I add the ramen noodles and cook for 2 minutes. (If not serving right away, I cook the ramen noodles separately; otherwise, they’ll soak up the broth.)
Serve
- I serve the ramen immediately, finished off with the crispy shiitakes, sesame seeds, chives, and chili oil. I top it with a boiled egg.
Tips and Tricks for the BEST Ramen
Here are my secrets for making this ramen truly exceptional:
- Fresh Ginger and Garlic: Freshly grated ginger and garlic have the best flavor.
- Toast the Sesame Oil: Heating the sesame oil with the garlic and ginger enhances its flavor.
- Don’t Overcook the Noodles: Cook the ramen noodles just until they’re tender.
- Adjust the Heat: Adjust the amount of sambal oelek to your liking.
- Serve Immediately: Ramen is best served immediately, while the noodles are still hot and the broth is flavorful.
How to Serve
This Spicy Coconut Curry Ramen is a complete meal on its own, but here are a few serving suggestions:
- Soft-Boiled Eggs: A soft-boiled egg is a classic ramen topping.
- Extra Chili Oil: Serve with extra chili oil for those who like it extra spicy.
- Lime Wedges: Add some extra lime wedges for squeezing over the top.
Make Ahead and Storage
You can prepare the broth ahead of time and store it in the refrigerator. Cook the noodles and add the toppings just before serving. Leftover ramen can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.
FAQs about Spicy Coconut Curry Ramen
- Can I use a different type of noodle?
- Yes, you can use udon noodles, soba noodles, or rice noodles.
- Can I make this without the fish sauce?
- The fish sauce adds a lot of umami flavor, but you can omit it if you prefer.
- Can I make this vegan?
- Use vegetable broth and omit the fish sauce and eggs.
Enjoy this rich, flavorful, and easy-to-make Spicy Coconut Curry Ramen! It’s a perfect meal for a cozy night in.
Print
Spicy Coconut Curry Ramen
- Prep Time: 15 minutes
- Cook Time: 20minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Main Course, Soup, Noodles
- Cuisine: Asian-Inspired, Thai-Inspired
Description
This Spicy Coconut Curry Ramen is a flavorful and satisfying noodle soup. It features a rich and creamy coconut milk broth infused with Thai red curry paste, ginger, garlic, and a touch of heat from sambal oelek. Crispy shiitake mushrooms and a soft-boiled egg add delicious texture and protein.
Ingredients
Scale
- 3 tablespoons toasted sesame oil, divided
- 3.5 ounces shiitake mushrooms, stems removed, caps torn into bite-sized pieces
- 4 cloves garlic, grated or minced
- 1 tablespoon fresh ginger, grated
- 4 cups low-sodium chicken broth (or vegetable broth)
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon brown sugar (light or dark)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sambal oelek (or other chili paste), or more/less to taste (optional)
- 2 tablespoons Thai red curry paste
- 1 (14-ounce/400ml) can unsweetened coconut milk, full-fat
- 1 tablespoon lime juice, freshly squeezed
- 9 ounces instant ramen noodles (discard seasoning packets)
- Salt, to taste
- Black pepper, to taste
For Serving (Optional):
- Chili oil
- Sesame seeds
- Chopped chives
- 4 soft-boiled eggs (cooked for 7 minutes)
Instructions
- Prepare Ingredients: Before you start cooking, have all your ingredients prepped and ready to go. Grate the garlic and ginger. Tear the shiitake mushrooms into bite-sized pieces. Slice the green onions/chives.
- Cook Shiitake Mushrooms: Heat 1 tablespoon of the toasted sesame oil in a large pot or Dutch oven over medium heat. Add the torn shiitake mushrooms and cook, stirring occasionally, until they start to brown. Drizzle with another 1 tablespoon of sesame oil, season with salt and pepper, and continue to cook until the mushrooms are crispy. Remove the mushrooms from the pot and set aside.
- Sauté Aromatics: Reduce the heat to low. Add the remaining 1 tablespoon of sesame oil to the pot. Add the grated garlic and grated ginger. Cook, stirring constantly, for about 1 minute, or until fragrant. Be careful not to burn the garlic.
- Deglaze and Simmer: Deglaze the pot by pouring in the chicken broth (or vegetable broth). Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot – this adds flavor! Bring the broth to a boil over medium-high heat.
- Add Seasonings and Curry Paste: Add the turmeric, brown sugar, soy sauce, and fish sauce to the boiling broth. Stir well to combine. Stir in the Thai red curry paste and sambal oelek (if using).
- Add Coconut Milk and Lime Juice: Pour in the coconut milk and stir to combine. Squeeze in the lime juice.
- Cook Noodles: Bring the broth back to a boil. Add the instant ramen noodles (discard the seasoning packets). Cook the noodles for about 2 minutes, or until they are just tender. Note: If you are not serving the ramen immediately, cook the noodles separately according to package directions to prevent them from overcooking and absorbing too much broth.
- Serve: Ladle the ramen into bowls. Top with the crispy shiitake mushrooms, sesame seeds, chopped chives, and a drizzle of chili oil, if desired. Serve with a soft-boiled egg (cooked for 7 minutes for a runny yolk) for added richness.
Notes
- Shiitake Mushrooms: You can substitute other types of mushrooms, such as cremini or oyster mushrooms.
- Thai Red Curry Paste: The amount of curry paste can be adjusted to your preference.
- Sambal Oelek: Sambal oelek is a chili paste. You can substitute it with another chili paste, such as sriracha, or omit it for a milder soup.
- Coconut Milk: Use full-fat, unsweetened coconut milk for the richest and creamiest broth.
- Ramen Noodles: Use any type of instant ramen noodles you like. Discard the seasoning packets.
- Serving Suggestions: You can add other toppings to this ramen, such as sliced chicken, shrimp, tofu, or vegetables.
- Storage Best served immediately.