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)
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.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 480
- Sugar: 6g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg