Spicy Coconut Curry Ramen

Introduction

Spicy Coconut Curry Ramen is a dish that has become a favorite in our household. The first time I made it, I wasn’t sure what to expect, but it blew us all away. The rich, creamy coconut milk perfectly balances the heat from the sambal and the aromatic spices, creating a broth that is nothing short of comforting. The ramen noodles soak up all the flavors, and the crispy shiitake mushrooms on top provide a delightful texture contrast. It’s a quick, satisfying meal that’s perfect for busy weeknights or when you’re craving something spicy and hearty. My family loved how the dish came together in under 20 minutes and how customizable it is. Whether you’re making it vegetarian or adding a protein like shrimp or chicken, it’s a dish that can be easily adapted to your preferences.

Why You’ll Love This Spicy Coconut Curry Ramen

This Spicy Coconut Curry Ramen has it all—rich flavor, a little heat, and a comforting creaminess. Here’s why this recipe is going to become a staple in your kitchen:

• Quick & Easy: Ready in just 20 minutes, this ramen is perfect for busy nights when you want something filling and flavorful.
• Full of Flavor: The coconut milk and red curry paste create a depth of flavor, while the turmeric, garlic, and ginger bring an extra punch of spice and warmth.
• Customizable: Whether you’re vegetarian or a meat lover, you can easily adjust the recipe to suit your dietary needs. Add tofu, shrimp, or shredded chicken for protein or switch to vegetable broth for a vegetarian option.
• One-Pot Wonder: The best part? You only need one pot to make this dish, making cleanup a breeze!
• Comfort in a Bowl: With its creamy texture, crispy shiitake mushrooms, and soft-boiled egg, this ramen is the ultimate comfort food.

Ingredients

For the Broth:

• 3 tbsp toasted sesame oil, divided
• 3.3 ounces shiitake mushrooms, torn into small pieces
• 4 garlic cloves, grated
• 1 tbsp freshly grated ginger
• 4 cups chicken broth (or vegetable broth for a vegetarian option)
• 1/2 tsp ground turmeric
• 1/2 tsp brown sugar
• 2 tbsp low-sodium soy sauce
• 1 tbsp fish sauce (or omit for vegetarian)
• 1 tbsp sambal (or other chili paste, adjust to taste)
• 2 tbsp mild red curry paste
• 1 can (14 oz/400 g) unsweetened coconut milk, full-fat
• 1 tbsp lime juice

For the Noodles and Garnish:

• 9 ounces instant ramen noodles
• Chili oil, for serving
• Sesame seeds, for serving
• Chopped chives, for serving
• 4 boiled eggs (soft-boiled, cooked for 7 minutes)

Instructions

1. Prepare Ingredients
   Start by grating the garlic and ginger. Tear the shiitake mushrooms into small pieces to ensure they cook evenly.
2. Sauté the Shiitakes
   Heat 1 tablespoon of sesame oil in a large pot over medium heat. Add the shiitake mushrooms and cook them until they begin to brown. Once they start to crisp, drizzle them with the remaining sesame oil, season with salt and pepper, and cook until crispy. Remove them from the pot and set them aside.
3. Build the Broth
   Reduce the heat to low and add the remaining sesame oil to the pot. Add the grated garlic and ginger, cooking them until fragrant, about 1 minute. Deglaze the pot with chicken broth (or vegetable broth if using the vegetarian option), scraping the bottom with a wooden spoon to lift up any browned bits. Bring the broth to a boil and then add turmeric, brown sugar, soy sauce, fish sauce, sambal, and red curry paste. Stir everything together to combine. Pour in the coconut milk and reduce the heat to a simmer. Stir occasionally until the broth is creamy and well-combined.
4. Cook the Noodles
   Add the instant ramen noodles to the simmering broth and cook them according to the package instructions (usually 3-4 minutes), until the noodles are tender and fully cooked.
5. Assemble and Serve
   Ladle the ramen and broth into bowls. Top each serving with crispy shiitake mushrooms, a drizzle of chili oil, sesame seeds, and chopped chives. Slice the soft-boiled eggs in half and place them gently on top of the ramen for the perfect finishing touch.

Nutrition Facts (Per Serving)

• Serving Size: 1 bowl (approximately 1/4 of the recipe)
• Calories: 500
• Total Fat: 28g
  • Saturated Fat: 13g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
• Carbohydrates: 55g
  • Fiber: 3g
  • Sugar: 7g
• Protein: 14g
• Cholesterol: 185mg
• Sodium: 900mg
• Potassium: 400mg
• Vitamin A: 25% DV
• Vitamin C: 10% DV
• Calcium: 8% DV
• Iron: 15% DV

Preparation Time

• Total Time: 20 minutes
• Prep Time: 10 minutes
• Cook Time: 10 minutes

How to Serve

• As a Quick Dinner: Serve the ramen hot for a satisfying meal that’s ready in under 20 minutes.
• With Protein: Add your choice of protein such as tofu, shrimp, or shredded chicken to make this dish even heartier.
• Vegetarian Version: Use vegetable broth and omit the fish sauce to make it a fully vegetarian dish. Tofu is a great protein addition.
• For Extra Heat: Drizzle additional chili oil or add extra sambal to increase the spice level to your liking.
• Garnish Ideas: Top the ramen with toasted sesame seeds, chopped cilantro, or extra lime wedges for added flavor.

Additional Tips

1. Adjust Spice Levels: If you’re sensitive to spice, start with less sambal or chili oil, and gradually add more to taste.
2. Make It Vegan: For a vegan version, swap the fish sauce with a vegan alternative or simply omit it, and replace the egg with sautéed tofu.
3. Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat the ramen on the stove over low heat, adding a little extra broth if needed.
4. Shiitake Mushrooms Substitute: If you can’t find shiitake mushrooms, use any other mushroom variety like cremini or portobello.
5. Ramen Noodles Substitute: For a gluten-free version, you can substitute regular ramen noodles with gluten-free ramen or rice noodles.

FAQ Section

1. Can I use a different type of broth?
Yes, you can use vegetable broth for a vegetarian or vegan version, or even beef broth for a richer flavor.

2. Can I make the broth in advance?
Absolutely! The broth can be made ahead of time and stored in the fridge for up to 3 days. Simply reheat it and cook the noodles when you’re ready to serve.

3. Is this ramen spicy?
This ramen has a moderate spice level, thanks to sambal and chili oil. If you’re sensitive to spice, feel free to adjust the sambal and chili oil to your liking.

4. Can I add more protein?
Yes, shredded chicken, shrimp, or tofu are all great additions. Simply cook them separately and add them to the ramen just before serving.

5. Can I make this recipe without coconut milk?
If you prefer a lighter version, you can replace the coconut milk with half-and-half or heavy cream. For a dairy-free alternative, almond milk or oat milk can work, though the flavor will differ slightly.

6. Can I use fresh mushrooms instead of dried shiitakes?
Yes, fresh shiitake mushrooms work well. Just sauté them until they’re crispy, as you would with the dried ones.

7. How do I store leftovers?
Store the broth and noodles separately to prevent the noodles from getting too soft. Keep the ramen in an airtight container in the fridge for up to 3 days.

8. Can I use instant noodles other than ramen?
Yes, you can use any type of instant noodles, including soba, udon, or even rice noodles.

9. Can I freeze the broth?
Yes, the broth can be frozen for up to 3 months. Just make sure to cool it down completely before freezing.

10. How do I make this ramen vegetarian?
Simply swap the chicken broth for vegetable broth, and omit the fish sauce. For added protein, you can add tofu or tempeh.

This Spicy Coconut Curry Ramen is sure to become your go-to meal for those days when you’re craving something satisfying and flavorful. With a rich, creamy broth, tender ramen noodles, and crispy mushrooms, it’s a one-pot wonder that delivers on taste and ease.

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