Spicy Coconut Curry Ramen

by Anna Chwistek

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? Use scallions or cilantro! Not a fan of shiitakes? Swap for sautéed eggplant. Want a fully loaded ramen? Broccoli or rotisserie chicken are happy to help.

spicy coconut curry ramen

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.

spicy coconut curry ramen

RECIPE NOTES

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 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 
  • if not serving immediately, cook the noodles separately or add while reheating the broth

spicy coconut curry ramen

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spicy coconut curry ramen

Cooking Video

Spicy Coconut Curry Ramen

Yield: serves 4

Spicy Coconut Curry Ramen

spicy coconut curry ramen
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 3 tbsp toasted sesame oil, divided
  • 100 g/3.5 oz shiitakes, torn
  • 4 garlic cloves, grated
  • 1 tbsp freshly grated ginger
  • 4 cups chicken broth, or vegetable
  • ½ tsp each: ground turmeric, brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1-2 tbsp sambal, or other chili paste
  • 2 tbsp mild red curry paste
  • 1 can (400 g/15 oz) unsweetened coconut milk
  • 1 tbsp lime juice
  • 250 g/9 oz instant ramen noodles
  • for serving: chili oil, sesame seeds, chives
  • 4 boiled eggs, cooked for 7 minutes

Instructions

    1. Get the prep done before you start cooking: grate the garlic and ginger. Tear the shiitakes into small pieces.
    2. 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.
    3. 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.
    4. 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).
    5. Serve immediately finished off with shiitakes, sesame seeds, chives and chili oil. Top with eggs, enjoy!

Notes

Calories Per Serving: 405 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

Let me know! Leave a comment on the blog or share a photo on Instagram and don’t forget to tag me with @anna_s_table or #servingdumplings I’d love to see what you’re making. Happy cooking!

© Anna Chwistek
Category: One Pot

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16 comments

  • Really enjoyed the flavours! Thanks for another great recipe 🙂

    Reply

  • This looks so good! What a great combination of flavors for a weeknight meal or to serve to guests.

    Reply

    • Hi, you can store it for up to 4 days in the fridge. Just make sure to keep the noodles separately. Enjoy the recipe!

      Reply

  • Made this tonight and am confused why my broth turned completely red but yours looks so light and creamy 🙁

    Reply

    • Hi, it’s probably the red curry paste, each paste varies in color. Yours has probably a vibrant red color and may contain more tomato paste to give it a richer aroma and taste. I hope you enjoyed it though!

      Reply

  • Hi! What would you recommend to sub for the fish sauce if I want to make this vegan? Looks so good!

    Reply

  • This was delicious! I used yellow curry paste instead because I like the flavor better than red curry paste, and gochugang instead of Sambal because I had it from another recipe and added spinach per one of the recommendations you made, but other than that followed the recipe to a t and my husband and I absolutely loved it. This was so full of flavor and super easy to make. Excellent weeknight meal packed with flavor and we love a vegetarian meal (minus the chicken broth lol) to mix things up. Thanks for the awesome recipe!!

    Reply

    • Hi Sarah, thanks so much for making this recipe and sharing your feedback! It’s really nice to hear it was a hit:)

      Reply

  • Made this tonight and it was delicious! I did use crinkly ramen noodles that only came in a 10oz package so it was not very brothy. But it was so good! Thank you for an easy recipe to introduce these flavors to the family!

    Reply

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