Spicy coconut curry ramen with crispy shiitakes. Imagine an ultra creamy, slightly spicy broth simmered with quick-cooking ramen noodles plus all the ingredients you love in Thai food for a huge flavor punch. Ready in 20 minutes, super hearty, made in one pot and pretty versatile too. Out of chives? No worries, grab some scallions or cilantro! Not a fan of shiitakes? Swap them out for sautéed eggplant. Want a fully loaded ramen? Broccoli or rotisserie chicken are happy to help. The options are endless, and this dish is here to satisfy your every craving!
Why This Coconut Curry Ramen Recipe Works
This ramen comes together pretty fast, making it the perfect weeknight meal that everyone at your table will love. This coconut ramen is gently spiced, creamy and very satisfying.
For a huge, flavorful punch, we combine coconut milk with soy sauce, fish sauce and red curry paste. The result is a rich, spicy, tangy Asian-style dish. And did I mention that we use quick-cooking instant ramen noodles and that this ramen comes together in just one pot? Super easy, and as minimal clean-up as minimal can be.
Let me guide you through the recipe with this step-by-step VIDEO.
Helpful Tips
This coconut curry ramen is super versatile, so make it your own!
- Swap shiitakes for eggplant, tofu or ground meat like chicken or pork.
- Add some veggies to the broth, like spinach, bok choy, edamame, broccoli rabe, sugar snaps or baby corn.
- Stir in some seared shrimp or leftover rotisserie chicken.
- Instead of sambal oelek use your favorite chili paste, gochujang would work great here too.
- Use rice noodles for a gluten free version.
- If you can’t find mild red curry paste, use less and add curry powder.
- Use full-fat canned coconut milk to add a rich, thick creaminess to the soup.
- Don’t forget the lime, it will add some acidity to balance out the sweet and spicy flavors.
Storage tips
- Make Ahead: If not serving immediately, cook the noodles separately or add while reheating the broth.
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Store the broth (without ramen) in a freezer-safe container for up to 3 months.
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Spicy Coconut Curry Ramen
Ingredients
- 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 mild Thai red curry paste
- 1 can (14 oz/400 g) 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
- Get the prep done before you start cooking: grate the garlic and ginger. Tear the shiitakes into small pieces.
- Heat 1 tbsp sesame oil in a large pot over medium. Add shiitakes, and cook until they start to brown. Sprinkle with 1 tbsp sesame oil, season with salt and pepper, cook until crispy. Remove from pot.
- Reduce the heat to low. Again, add 1 tbsp sesame oil, garlic and ginger. Cook until fragrant, about 1 minute. Deglaze the pot with chicken broth, stir with a wooden spoon while scraping up the brown bits on the bottom of your pot. Bring to a boil.
- Add turmeric, brown sugar, soy sauce and fish sauce. Stir in red curry paste and sambal. Add coconut milk and squeeze in lime juice. When the broth starts to boil, add ramen noodles and cook for 2 minutes ( If not serving right away, cook the ramen noodles separately otherwise they'll soak up the broth).
- Serve immediately finished off with shiitakes, sesame seeds, chives and chili oil. Top with eggs, enjoy!
Video
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