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Spicy Coconut Curry Ramen Recipe

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★★★★★

4.3 from 26 reviews

This Spicy Coconut Curry Ramen is a rich and flavorful fusion dish combining creamy coconut milk with aromatic red curry paste, fresh ginger, and garlic, complemented by crispy shiitake mushrooms and soft-boiled eggs. Ready in just 20 minutes, it’s a comforting yet vibrant meal perfect for ramen lovers seeking a spicy twist.

Ingredients

Scale

Broth & Sauce

  • 4 cups chicken or vegetable broth
  • 1 can (14 oz) full-fat unsweetened coconut milk
  • 2 tbsp mild red curry paste
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • ½ tsp ground turmeric
  • ½ tsp brown sugar

Vegetables & Aromatics

  • 4 garlic cloves, grated
  • 1 tbsp ginger, freshly grated
  • 3.3 ounces shiitake mushrooms, torn into bite-sized pieces

Oils & Seasonings

  • 3 tbsp toasted sesame oil (divided)
  • Salt and black pepper, to taste
  • 1 tbsp sambal or chili paste (optional)
  • Chili oil, for serving
  • Sesame seeds, for serving
  • Chopped chives, for serving

Others

  • 9 ounces instant ramen noodles
  • 4 soft-boiled eggs (cooked for 7 minutes)

Instructions

  1. Prepare Ingredients: Grate the garlic and fresh ginger. Tear the shiitake mushrooms into bite-sized pieces to ensure even cooking and texture in the soup.
  2. Cook Mushrooms: Heat a large pot over medium heat. Add 1 tablespoon of toasted sesame oil and sauté the shiitake mushrooms until they turn crispy and golden. Season lightly with salt and pepper to enhance their flavor. Remove the mushrooms from the pot and set aside.
  3. Sauté Aromatics: Lower the heat to medium-low and add the remaining 2 tablespoons of sesame oil to the same pot. Add the grated garlic and ginger, cooking them gently until fragrant, about 1-2 minutes, careful not to burn.
  4. Add Broth and Flavorings: Pour in the chicken or vegetable broth and coconut milk. Stir in the mild red curry paste, low-sodium soy sauce, fish sauce, ground turmeric, and brown sugar. Increase the heat slightly and bring the mixture to a gentle boil, allowing the flavors to meld together.
  5. Cook Noodles: Stir in the lime juice and add the instant ramen noodles. Cook for about 2 minutes, or until the noodles are tender but still have some bite. If desired, mix in 1 tablespoon of sambal or chili paste for extra heat.
  6. Serve: Ladle the ramen and broth into bowls. Top each serving with the crispy shiitake mushrooms, a sprinkling of sesame seeds, chopped chives, soft-boiled eggs, and a drizzle of chili oil for added spice and richness.

Notes

  • For a vegetarian version, use vegetable broth and omit fish sauce or substitute with soy sauce.
  • Soft-boiled eggs can be prepped ahead of time and refrigerated for convenience.
  • The sambal or chili paste is optional and can be adjusted according to your spice tolerance.
  • If you prefer, replace instant ramen noodles with fresh ramen or soba noodles for a different texture.
  • To make a gluten-free dish, ensure soy sauce is replaced with tamari or a gluten-free alternative.

Keywords: Spicy Coconut Curry Ramen, Coconut Curry Soup, Ramen Recipe, Spicy Ramen, Quick Asian Soup, Instant Ramen Upgrade

Find it online: https://epicrecipebox.com/spicy-coconut-curry-ramen-recipe/