If you’re in the mood for something that’s both cozy and a little spicy, this Spicy Coconut Curry Ramen is where it’s at. It’s got the rich, creamy goodness of coconut milk, the spice from chili paste, and that satisfying slurp of ramen noodles. I made this on a chilly evening, and it instantly became a new favorite—it’s like a big, warm hug in a bowl, but with a kick!
Why You’ll Love This Recipe
- Rich & Creamy: The coconut milk adds a luxurious, creamy texture that perfectly balances the spice.
- Flavor Explosion: With ginger, garlic, soy sauce, and red curry paste, every spoonful is packed with bold flavors.
- Customizable Heat: Want it mild or super spicy? You control the heat with the sambal and chili oil.
Ingredients
- Toasted Sesame Oil: 3 tbsp, divided for sautéing and flavor.
- Shiitake Mushrooms: 3.3 ounces, torn into pieces.
- Garlic: 4 cloves, grated for that extra punch.
- Ginger: 1 tbsp freshly grated.
- Broth: 4 cups chicken or vegetable, depending on your preference.
- Ground Turmeric: ½ tsp for a warm, earthy flavor.
- Brown Sugar: ½ tsp to balance out the spice.
- Low Sodium Soy Sauce: 2 tbsp to add a salty umami kick.
- Fish Sauce: 1 tbsp for depth of flavor.
- Sambal (optional): 1 tbsp or any chili paste for heat, if you like it spicy.
- Red Curry Paste: 2 tbsp, mild but flavorful.
- Coconut Milk: 1 can (14 oz), full fat for that rich creaminess.
- Lime Juice: 1 tbsp for a little tang.
- Instant Ramen Noodles: 9 ounces for slurping.
- Chili Oil, Sesame Seeds, Chopped Chives: For serving and a little extra flair.
- Boiled Eggs: 4, cooked for 7 minutes for that perfect jammy yolk.
Variations
- Vegetarian Swap: Use vegetable broth and skip the fish sauce for a completely veggie-friendly version.
- Add Protein: Throw in some shredded chicken or tofu for a more filling meal.
- Extra Spicy: Add more sambal or drizzle extra chili oil on top for a fiery kick.
How to Make the Recipe
1. Prepare the Ingredients
Grate the garlic and ginger first, so you’re all set when it’s time to sauté. Tear your shiitakes into bite-sized pieces. It’s going to add great texture to your ramen.
2. Cook the Shiitake Mushrooms
Heat 1 tablespoon of sesame oil in a large pot over medium heat. Toss in the shiitakes and cook until they start to brown. Drizzle with another tablespoon of sesame oil, season with a bit of salt and pepper, and cook until crispy. Set these aside—these crispy mushrooms are going to be the crunchy topping your ramen deserves.
3. Sauté the Garlic and Ginger
Turn the heat down to low. Add the last tablespoon of sesame oil to the pot, then toss in the grated garlic and ginger. Cook for about a minute until they’re fragrant. Your kitchen will start to smell incredible at this point.
4. Build the Broth
Deglaze the pot by pouring in the chicken or vegetable broth, scraping up all those tasty browned bits from the bottom. Bring it to a boil, then stir in the turmeric, brown sugar, soy sauce, and fish sauce. Don’t forget the red curry paste and sambal—this is where the flavor kicks up a notch.
5. Add the Coconut Milk and Lime
Pour in the coconut milk and lime juice, giving it a good stir. Let it come to a gentle boil. The broth is going to be rich, creamy, and packed with flavor.
6. Cook the Ramen
Once the broth is boiling, toss in the ramen noodles and cook for just 2 minutes. If you’re prepping the soup ahead of time, cook the noodles separately to prevent them from getting too soft.
7. Serve
Divide the ramen into bowls and top with the crispy shiitake mushrooms, boiled eggs, a drizzle of chili oil, sesame seeds, and some chopped chives. Serve hot and dig in!
How to Serve
- Top It Up: Garnish with chili oil, sesame seeds, and chives for extra flavor and crunch.
- With Extra Veggies: Add steamed broccoli or baby spinach for some extra greens.
- As a Comfort Meal: Perfect for a cozy night in when you need something warm and satisfying.
Make Ahead
- Broth: You can make the broth ahead and keep it in the fridge for a day or two. Just reheat it and add fresh ramen noodles when you’re ready to serve.
- Store Leftovers: Store any leftover ramen in the fridge, but keep the noodles separate so they don’t get soggy.
FAQs
Can I make this less spicy?
Definitely! Just leave out the sambal and go light on the chili oil if you want a milder version.
What if I don’t have shiitake mushrooms?
No worries—baby bella or cremini mushrooms will work just as well.
Can I use another type of noodles?
Absolutely! If you don’t have ramen, udon or rice noodles are great alternatives.
This Spicy Coconut Curry Ramen is rich, creamy, and just the right amount of spicy. It’s sure to warm you up and satisfy any ramen cravings! Enjoy!
Print
Spicy Coconut Curry Ramen Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
A rich, creamy, and spicy coconut curry ramen filled with tender shiitake mushrooms, soft boiled eggs, and perfectly cooked ramen noodles. This quick and flavorful dish is the perfect warming meal for any occasion.
Ingredients
- 3 tbsp toasted sesame oil, divided
- 3.3 oz 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)
- ½ tsp ground turmeric
- ½ tsp brown sugar
- 2 tbsp low sodium soy sauce
- 1 tbsp fish sauce
- 1 tbsp sambal or other chili paste (optional, adjust to taste)
- 2 tbsp mild red curry paste
- 1 can (14 oz) unsweetened full-fat coconut milk
- 1 tbsp lime juice
- 9 oz instant ramen noodles
- Chili oil (for serving)
- Sesame seeds (for serving)
- Chopped chives (for serving)
- 4 boiled eggs, cooked for 7 minutes (soft boiled)
Instructions
- Prep the Ingredients:
Grate the garlic and ginger. Tear the shiitake mushrooms into small, bite-sized pieces. - Cook the Shiitakes:
Heat 1 tablespoon of sesame oil in a large pot over medium heat. Add the torn shiitake mushrooms and cook until they start to brown. Drizzle with another tablespoon of sesame oil, season with salt and pepper, and cook until crispy. Remove from the pot and set aside. - Cook the Garlic and Ginger:
Reduce the heat to low and add the remaining tablespoon of sesame oil to the pot. Add the grated garlic and ginger, cooking until fragrant, about 1 minute. - Make the Broth:
Deglaze the pot with chicken broth (or vegetable broth), stirring with a wooden spoon to scrape up the browned bits from the bottom of the pot. Bring the broth to a boil. - Add Seasonings:
Stir in the ground turmeric, brown sugar, soy sauce, fish sauce, red curry paste, and sambal (if using). Add the coconut milk and lime juice, then stir until fully combined. - Cook the Noodles:
Once the broth begins to boil, add the instant ramen noodles and cook for 2 minutes, or according to package instructions. If you’re not serving immediately, cook the noodles separately to avoid them absorbing too much broth. - Serve:
Ladle the ramen into bowls and top with the crispy shiitakes, boiled eggs, sesame seeds, chopped chives, and a drizzle of chili oil. Serve hot and enjoy!
Notes
- For a vegetarian option, replace the chicken broth with vegetable broth and omit the fish sauce.
- Adjust the amount of sambal or chili paste to suit your desired spice level.
- To make the ramen creamier, you can add a splash of heavy cream or extra coconut milk.
- If you prefer a thicker broth, let it simmer for an additional 5-10 minutes before adding the ramen noodles.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 115 kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
