🍜 Spicy Coconut Curry Ramen 🍜
A creamy, spicy coconut curry broth with savory shiitakes, ramen noodles, and a perfectly boiled egg – this bowl is pure comfort!
Ingredients:
3 tbsp toasted sesame oil (divided)
3.3 oz shiitake mushrooms, torn
4 garlic cloves, grated
1 tbsp freshly grated ginger
4 cups chicken broth (or vegetable broth)
½ tsp ground turmeric
½ tsp brown sugar
2 tbsp low sodium soy sauce
1 tbsp fish sauce
1 tbsp sambal (or other chili paste, to taste) – optional
2 tbsp mild red curry paste
1 can (14 oz) unsweetened coconut milk (full fat)
1 tbsp lime juice
9 oz instant ramen noodles
Chili oil (for serving)
Sesame seeds (for serving)
Chopped chives (for serving)
4 boiled eggs (cooked for 7 minutes)
Instructions:
Sauté mushrooms and aromatics: Heat 1 tbsp of toasted sesame oil in a large pot over medium heat. Add the torn shiitake mushrooms and sauté for 4-5 minutes until softened. Add the grated garlic and ginger, cooking for another 1-2 minutes until fragrant.
Make the broth: Stir in the chicken broth, turmeric, brown sugar, soy sauce, fish sauce, sambal (if using), and red curry paste. Bring to a simmer and cook for 5-7 minutes to let the flavors meld together.
Add coconut milk: Stir in the coconut milk and lime juice. Bring the soup back to a simmer and let it cook for an additional 5 minutes.
Cook the noodles: In a separate pot, cook the instant ramen noodles according to the package instructions. Drain and set aside.
Assemble the ramen: Divide the cooked ramen noodles into bowls. Pour the hot coconut curry broth over the noodles. Top with a boiled egg (cut in half), a drizzle of chili oil, sesame seeds, and chopped chives.
Serve: Serve immediately, and enjoy this creamy, spicy, and savory bowl of ramen!