Name: Spicy Coconut Curry Ramen
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 3 tbsp toasted sesame oil; 3.5 ounces shiitake mushrooms (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 sambal oelek (or other chili paste, more or less to taste – optional); 2 tbsp Thai red curry paste; 1 can (14 oz) 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)

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If you’re looking for a cozy meal that brings warmth and comfort, let me introduce you to my Spicy Coconut Curry Ramen. This dish has quickly become one of my all-time favorites! It’s an ultra-creamy, slightly spicy broth that pairs beautifully with quick-cooking ramen and delightful Thai ingredients. In just 20 minutes, you can whip up this delicious recipe in one pot, making it perfect for busy weeknights or family gatherings when you want something special without the fuss.

What makes this Spicy Coconut Curry Ramen so special is its versatility. You can customize it however you like—add your favorite vegetables, proteins, or a kick of extra spice. It’s not just a meal; it’s a comforting bowl of happiness that warms both the belly and the soul.

Why You’ll Love This Recipe

Quick and Easy: This recipe comes together in just 20 minutes, making it ideal for those hectic evenings.
Family-Friendly: Everyone will love the creamy broth and fun toppings. It’s a hit with kids and adults alike!
One-Pot Wonder: Less cleanup means more time to enjoy your delicious creation.
Customizable: Add any veggies or proteins you have on hand to make it your own.
Bursting with Flavor: The combination of coconut milk and spices creates a delightful taste experience.

Ingredients You’ll Need

To create this comforting bowl of Spicy Coconut Curry Ramen, you’ll need some simple, wholesome ingredients. These flavors come together beautifully to create a dish that’s both satisfying and nourishing.

For the Broth

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

For the Ramen

9 ounces instant ramen noodles

For Serving

Chili oil (for serving)
Sesame seeds (for serving)
Chopped chives (for serving)
4 boiled eggs (cooked for 7 minutes)

Variations

One of the best things about Spicy Coconut Curry Ramen is how flexible it is! Feel free to mix and match ingredients based on what you have on hand or your personal preferences.

Swap the protein: Try adding chicken, shrimp, or tofu for a protein boost.
Add extra veggies: Toss in some spinach, bell peppers, or broccoli for added nutrition.
Make it vegetarian: Simply use vegetable broth and skip the fish sauce for an equally delicious option.
Adjust the heat: If you’re feeling adventurous, add more sambal oelek or fresh chili peppers to kick up the spice!

How to Make Spicy Coconut Curry Ramen

Step 1: Get Ready

First things first—let’s get all our prep done before we dive into cooking! Grate your garlic and ginger so they’re ready to go. Tear your shiitake mushrooms into small pieces; this will help them cook evenly and add lovely texture to our ramen.

Step 2: Sautéing Shiitakes

Heat 1 tablespoon of sesame oil in a large pot over medium heat. Once hot, add those torn shiitakes and cook until they start to brown. This step is crucial because browning enhances their flavor. Sprinkle them with another tablespoon of sesame oil along with salt and pepper until they’re crispy. When done, remove them from the pot and set aside.

Step 3: Aromatics Time

Reduce the heat to low before adding another tablespoon of sesame oil back into the pot along with your grated garlic and ginger. Cook until fragrant—about a minute should do! This releases their natural oils and makes everything smell heavenly. Now, deglaze the pot by pouring in your chicken broth while scraping up any tasty brown bits stuck at the bottom.

Step 4: Building Flavor

Bring that flavorful broth to a boil! Add in turmeric, brown sugar, soy sauce, fish sauce, red curry paste, and sambal oelek if you’re using it. Then stir in that luscious coconut milk along with fresh lime juice for brightness. Once it’s boiling again, toss in your ramen noodles—cook them for just two minutes if you’re serving right away!

Step 5: Serve Up!

Time to enjoy! Serve your Spicy Coconut Curry Ramen immediately topped with those crispy shiitakes we saved earlier, sesame seeds for crunch, chives for freshness, and a drizzle of chili oil if you’re feeling spicy! Don’t forget those perfectly boiled eggs on top—they’re like little nuggets of joy in every bite!

And there you have it—a delicious bowl of Spicy Coconut Curry Ramen that’s sure to become a favorite at your table! Enjoy!

Pro Tips for Making Spicy Coconut Curry Ramen

Making the perfect bowl of Spicy Coconut Curry Ramen is easy with a few helpful tips!

Prep Ahead: Having your ingredients prepped and ready to go saves time and makes cooking less stressful. You can enjoy the process more when you know everything is within reach.
Adjust Spice Levels: Start with a little sambal oelek and taste as you go. This allows you to customize the spice level to your preference, ensuring that everyone at the table enjoys their bowl just the way they like it.
Use Full-Fat Coconut Milk: For a creamier texture and richer flavor, opt for full-fat coconut milk. It makes your broth ultra-luscious and satisfying, perfect for a comforting meal.
Cook Noodles Separately if Needed: If you’re not serving right away, cook ramen noodles separately. This prevents them from soaking up too much broth, ensuring each bowl stays soupy and delicious!
Experiment with Toppings: Don’t be afraid to mix in your favorite veggies or proteins! Adding bok choy, spinach, or even tofu can enhance both flavor and nutrition.

How to Serve Spicy Coconut Curry Ramen

Serving Spicy Coconut Curry Ramen beautifully can make your meal feel extra special! Here are some ideas on how to present this delightful dish.

Garnishes

Chopped Cilantro: A sprinkle of fresh cilantro adds a burst of freshness that complements the rich flavors.
Lime Wedges: Serving lime wedges on the side allows guests to add a squeeze of citrus, brightening each bite.
Thinly Sliced Scallions: Green onions provide a crunchy texture and mild onion flavor that balance the creamy broth perfectly.

Side Dishes

Crispy Vegetable Spring Rolls: These light spring rolls filled with veggies offer a delightful crunch that pairs well with the soup’s creaminess.
Thai Cucumber Salad: This refreshing salad made with cucumbers, vinegar, sugar, and chili is a great palate cleanser that balances out the richness of the ramen.
Steamed Edamame: Simple yet nutritious, steamed edamame sprinkled with sea salt makes for an excellent finger food that complements your spicy ramen.
Mango Sticky Rice: For dessert, try this sweet treat. The combination of coconut milk-infused sticky rice and ripe mango creates a delicious contrast after your savory meal.

With these serving suggestions and pro tips in mind, you’re ready to create an unforgettable dining experience centered around your Spicy Coconut Curry Ramen! Enjoy every flavorful spoonful.

Make Ahead and Storage

This Spicy Coconut Curry Ramen is not only delicious but also perfect for meal prep! You can easily make a big batch and store leftovers for quick lunches or dinners throughout the week.

Storing Leftovers

Allow the ramen to cool to room temperature before storing.
Transfer leftovers into an airtight container.
Store in the refrigerator for up to 3 days.
Keep toppings like boiled eggs and shiitakes separate to maintain freshness.

Freezing

This dish can be frozen, but it’s best to freeze the broth and noodles separately.
Store broth in airtight containers or freezer bags, leaving some space for expansion.
Freeze noodles in separate bags, ensuring they are sealed well to prevent freezer burn.
Consume within 2-3 months for best quality.

Reheating

Thaw frozen broth overnight in the refrigerator or use a microwave.
Heat broth in a pot over medium heat until simmering.
Add the frozen or refrigerated noodles directly into the broth and cook until heated through (about 2 minutes).
Reheat any toppings separately before serving.

FAQs

Here are some common questions about making Spicy Coconut Curry Ramen.

Can I make Spicy Coconut Curry Ramen vegetarian?

Absolutely! Just substitute chicken broth with vegetable broth and skip the fish sauce. This will keep it just as flavorful while making it vegetarian-friendly.

How long does Spicy Coconut Curry Ramen last in the fridge?

Stored properly in an airtight container, your Spicy Coconut Curry Ramen can last up to 3 days in the fridge. Just remember to keep any toppings separate for optimal freshness!

Can I customize my Spicy Coconut Curry Ramen with different vegetables?

Definitely! Feel free to add your favorite veggies like bell peppers, spinach, or carrots. They’ll enhance both flavor and nutrition!

Is Spicy Coconut Curry Ramen suitable for meal prep?

Yes! This recipe is perfect for meal prep. You can make a large batch and divide it into portions for easy meals throughout the week.

Final Thoughts

I hope you enjoy making this Spicy Coconut Curry Ramen as much as I do! It’s a comforting dish that brings warmth and flavor, perfect for any day of the week. Whether you’re cooking for yourself or sharing with family, this recipe is sure to impress. Happy cooking, and don’t forget to try different toppings to make it your own!

Spicy Coconut Curry Ramen

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Author: Amelia
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Serves 4
Category: Dinner
Method: One-Pot
Cuisine: Thai

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Description

Dive into a bowl of Spicy Coconut Curry Ramen—creamy, flavorful, and ready in just 20 minutes. Try this easy recipe today!

Ingredients

Scale

3 tbsp toasted sesame oil
3.5 ounces shiitake mushrooms (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 sambal oelek (or other chili paste, more or less to taste – optional)
2 tbsp Thai red curry paste
1 can (14 oz) 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)

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Instructions

Heat 1 tablespoon of sesame oil in a large pot over medium heat. Add torn shiitakes and cook until browned, then remove from pot.
Reduce heat to low, add another tablespoon of sesame oil, grated garlic, and ginger. Cook until fragrant.
Deglaze the pot by pouring in chicken broth while scraping up brown bits from the bottom.
Add turmeric, brown sugar, soy sauce, sambal oelek, red curry paste, coconut milk, and lime juice. Bring to a boil.
Toss in ramen noodles and cook for just two minutes if serving right away.
Serve topped with crispy shiitakes, sesame seeds, chives, and boiled eggs.