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Spicy Coconut Curry Ramen

Irresistibly Creamy Spicy Coconut Curry Ramen You'll Love

This Spicy Coconut Curry Ramen brings rich flavors and creamy comfort in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 1 tablespoon Toasted Sesame Oil Adds nutty flavor and depth; you can use any neutral oil if needed.
  • 2 cloves Garlic Enhances flavor complexity; opt for fresh garlic for the best results.
  • 1 thumb-sized piece Fresh Ginger Provides warmth and essential zing.
  • 4 cups Chicken Broth (or Vegetable) Forms the flavorful base; low-sodium options are great.
  • 1 teaspoon Ground Turmeric Adds color and subtle earthiness; omit if you don't have it.
  • 1 tablespoon Brown Sugar Balances the spice flavors; feel free to substitute with honey or agave syrup.
  • 2 tablespoons Low Sodium Soy Sauce Imparts saltiness and umami.
  • 1 tablespoon Fish Sauce Deepens flavor; omit for vegetarian diets.
  • 1 tablespoon Sambal Oelek Infuses heat; adjust according to your taste.
  • 2 tablespoons Thai Red Curry Paste The star flavor component; tailor the heat to your liking.
  • 14 ounces Unsweetened Coconut Milk (Full Fat) Provides that ultra-creamy richness.
  • 1 tablespoon Lime Juice Adds brightness; use fresh lime for best flavor.
For the Noodles and Toppings
  • 2 packages Instant Ramen Noodles Quick to cook and the base of your dish.
  • 6 ounces Shiitake Mushrooms Bring umami and texture; substitute with sautéed eggplant or firm tofu.
  • 1 tablespoon Chili Oil Perfect for garnishing; optional.
  • 1 tablespoon Sesame Seeds Perfect for garnishing; optional.
  • 2 tablespoons Chopped Chives Perfect for garnishing; optional.

Equipment

  • large pot
  • Stirring Spoon

Method
 

Cooking Instructions
  1. Start by grating 2 cloves of garlic and 1 thumb-sized piece of fresh ginger. Tear 6 ounces of shiitake mushrooms into bite-sized pieces.
  2. In a large pot, heat 1 tablespoon of toasted sesame oil over medium heat. Add the torn shiitake mushrooms and sauté until browned and crispy, about 4–5 minutes. Remove and set aside.
  3. Reduce heat to medium-low and add another tablespoon of sesame oil. Toss in grated garlic and ginger, stirring for about 1 minute until fragrant.
  4. Carefully pour in 4 cups of chicken broth to deglaze the pot, scraping up any bits stuck to the bottom. Increase heat to bring the mixture to a boil, about 3 minutes.
  5. Once boiling, stir in 1 teaspoon of ground turmeric, 1 tablespoon of brown sugar, 2 tablespoons of low-sodium soy sauce, 1 tablespoon of fish sauce, 2 tablespoons of Thai red curry paste, 1 tablespoon of sambal oelek, 1 can of coconut milk, and the juice of 1 lime.
  6. Add instant ramen noodles directly into the pot. Cook for about 2–3 minutes until tender, stirring occasionally.
  7. Ladle the ramen into bowls, distributing noodles and broth evenly. Top with sautéed shiitakes, chili oil, sesame seeds, chopped chives, and sliced boiled eggs if desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 16gFat: 18gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 160mgSodium: 1200mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 200IUVitamin C: 5mgCalcium: 100mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. Keep noodles separate to prevent sogginess until ready to enjoy.

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