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.