Description
A comforting and flavorful ramen dish with creamy coconut milk, spicy red curry paste, and tender noodles.
Ingredients
Scale
- 4 cups chicken or vegetable broth
- 1 can (14 oz) full-fat unsweetened coconut milk
- 2 tbsp mild red curry paste
- 2 tbsp low-sodium soy sauce
- 1 tbsp fish sauce
- 1 tbsp lime juice
- ½ tsp ground turmeric
- ½ tsp brown sugar
- 3 tbsp toasted sesame oil (divided)
- 4 garlic cloves (grated)
- 1 tbsp ginger (freshly grated)
- 3.3 ounces shiitake mushrooms (torn)
- 9 ounces instant ramen noodles
- 1 tbsp sambal or chili paste (optional)
- Chili oil (for serving)
- Sesame seeds (for garnish)
- Chopped chives
- 4 soft-boiled eggs (cooked for 7 minutes)
Instructions
- Prepare Your Ingredients: Grate garlic and ginger, and tear shiitake mushrooms into bite-sized pieces.
- Sauté the Mushrooms: Heat a large pot over medium heat, add 1 tablespoon of sesame oil and shiitake mushrooms. Cook until crispy, about 5-7 minutes. Set aside.
- In the Same Pot: Add the remaining 2 tablespoons of sesame oil and sauté garlic and ginger until fragrant, about 1-2 minutes.
- Create the Broth: Pour in the broth, coconut milk, red curry paste, soy sauce, fish sauce, turmeric, and brown sugar. Bring to a gentle boil for about 5 minutes.
- Noodles Time: Add lime juice and ramen noodles; cook until noodles are tender, about 2-3 minutes.
- Serve Your Ramen: Ladle into bowls and garnish with crispy shiitakes, sesame seeds, chives, soft-boiled eggs, and chili oil.
Notes
Leftover ramen can be stored in the fridge for up to 3 days. Use fresh ingredients for best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 140mg