
Description
This Spicy Coconut Curry Ramen is a rich and comforting dish featuring a creamy coconut curry broth infused with garlic, ginger, and spices. It’s loaded with tender noodles, protein of your choice, and fresh toppings like cilantro, lime, and chili crisp. A perfect one-pot meal ready in just 30 minutes for a cozy, restaurant-quality bowl at home!
Ingredients
For the Broth:
- 1 tbsp sesame oil (or vegetable oil)
- 2 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 2 tbsp red curry paste
- 1 tbsp sriracha (adjust for spice level)
- 1 tsp soy sauce
- ½ tsp turmeric (for color & depth)
- 4 cups chicken or vegetable broth
- 1 (14 oz) can coconut milk
- 1 tbsp fish sauce (optional, for umami)
- 1 tsp brown sugar
For the Ramen & Protein:
- 2 packs ramen noodles (discard seasoning)
- 1 cup cooked shredded chicken, tofu, or shrimp
- 1 cup mushrooms (shiitake or cremini, sliced)
- 1 cup baby spinach or bok choy
For Toppings:
- Soft-boiled eggs (halved)
- Sliced green onions
- Fresh cilantro
- Red chili flakes or chili crisp
- Lime wedges
- Toasted sesame seeds
Instructions
Step 1: Make the Spicy Coconut Curry Broth
- Heat sesame oil in a pot over medium heat. Add garlic and ginger, sauté for 30 seconds.
- Stir in red curry paste, sriracha, turmeric, and soy sauce. Cook for 1 minute until fragrant.
- Pour in broth and coconut milk, then add fish sauce and brown sugar. Stir well and bring to a simmer.
- Add mushrooms and let cook for 5 minutes.
Step 2: Cook the Noodles & Protein
- Cook ramen noodles separately according to package instructions, then drain.
- Add cooked chicken, tofu, or shrimp to the broth and let warm through for 2 minutes.
- Stir in baby spinach or bok choy until wilted.
Step 3: Assemble & Serve
- Divide cooked ramen noodles into bowls. Ladle the spicy coconut curry broth over the noodles.
- Top with soft-boiled eggs, green onions, cilantro, chili flakes, and sesame seeds.
- Serve hot with lime wedges for extra freshness!
Serving Suggestions
- Extra Crunch: Top with crispy fried shallots or crushed peanuts.
- More Heat: Drizzle extra chili oil or sriracha on top.
- Rich & Creamy: Add a spoonful of peanut butter for a nutty twist!
Nutrition (Per Serving – Approximate)
- Calories: 520
- Protein: 30g
- Carbohydrates: 50g
- Fat: 22g
- Fiber: 4g
Tips & Variations
- Vegan Version: Use tofu instead of chicken and swap fish sauce for extra soy sauce.
- Gluten-Free Option: Use gluten-free ramen or rice noodles.
- Milder Flavor: Reduce sriracha and curry paste for a less spicy broth.
Saving & Storage
- Refrigeration: Store broth and noodles separately in airtight containers for up to 3 days.
- Freezing: Freeze the broth for up to 2 months (noodles don’t freeze well).
- Reheating: Warm the broth on the stovetop and add fresh noodles when serving.
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