Description

A flavorful and spicy coconut curry ramen featuring tender shiitake mushrooms, aromatic garlic and ginger, and a rich broth made with Thai red curry paste and creamy coconut milk. Topped with boiled eggs, sesame seeds, and fresh chives for a comforting and vibrant meal that takes just 20 minutes to prepare.

Ingredients

Broth and Flavorings

3 tbsp toasted sesame oil, divided
3 ½ 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 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

Noodles and Toppings

9 oz instant ramen noodles
Chili oil, for drizzling
Sesame seeds
Chopped chives
4 boiled eggs, cooked for 7 minutes

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Instructions

Sauté Aromatics: In a large pot, heat 2 tablespoons of toasted sesame oil over medium heat. Add the torn shiitake mushrooms, grated garlic, and freshly grated ginger, sautéing for about 2 minutes until fragrant and the mushrooms begin to soften.
Prepare Broth: Pour in the chicken or vegetable broth, then add ground turmeric, brown sugar, low sodium soy sauce, fish sauce, sambal oelek (if using), and Thai red curry paste. Stir to combine, then pour in the full-fat unsweetened coconut milk and lime juice. Bring the mixture to a simmer and let it cook gently for 10 minutes to develop flavors.
Cook Noodles: While the broth simmers, cook the instant ramen noodles according to package instructions. Once cooked, drain the noodles and set them aside.
Assemble and Serve: Divide the cooked noodles evenly among four bowls. Ladle the hot coconut curry broth over the noodles. Top each bowl with halved boiled eggs, a drizzle of chili oil, a sprinkle of sesame seeds, and chopped chives. Serve immediately while hot for a satisfying and comforting meal.

Notes

For a vegetarian option, use vegetable broth and replace fish sauce with soy sauce or tamari.
Adjust the amount of sambal oelek chili paste based on your desired spice level.
Boil eggs for exactly 7 minutes for a slightly soft but set yolk.
Use low sodium soy sauce to control sodium levels in the dish.
For extra texture, add fresh or steamed vegetables like bok choy or spinach.