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Spicy Coconut Curry Ramen

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian Fusion

Description

This Spicy Coconut Curry Ramen is a fusion of creamy coconut milk, bold curry flavors, and tender ramen noodles. It’s the perfect quick and comforting meal with just the right amount of heat.

Ingredients

Units Scale
  • 1 tablespoon vegetable oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons red curry paste
  • 1 (13.5 oz) can coconut milk
  • 4 cups chicken or vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce (optional, for extra umami)
  • 1 teaspoon sriracha or chili paste (adjust to taste)
  • 2 packs ramen noodles (discard seasoning packets)
  • 1 cup cooked chicken, shredded (optional)
  • 1 cup spinach or bok choy leaves
  • 1/2 cup sliced mushrooms
  • 1/2 cup shredded carrots
  • Juice of 1 lime

Toppings:

  • Soft-boiled eggs
  • Fresh cilantro
  • Green onions, sliced
  • Sesame seeds
  • Lime wedges

Instructions

  1. Sauté the aromatics:
    • Heat the vegetable oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
    • Stir in the garlic and ginger, cooking for 1 minute until fragrant.
  2. Add the curry paste:
    • Stir in the red curry paste and cook for 1-2 minutes to release its flavor.
  3. Make the broth:
    • Pour in the coconut milk and chicken or vegetable broth, stirring well to combine.
    • Add the soy sauce, fish sauce (if using), and sriracha or chili paste. Simmer for 5-7 minutes.
  4. Cook the noodles and vegetables:
    • Add the ramen noodles, mushrooms, and carrots to the broth. Cook for 3-4 minutes, or until the noodles are tender.
    • Stir in the spinach or bok choy and shredded chicken (if using), and cook for another 1-2 minutes until wilted.
  5. Finish with lime:
    • Remove the pot from heat and stir in the lime juice.
  6. Serve:
    • Ladle the ramen into bowls and top with soft-boiled eggs, fresh cilantro, green onions, sesame seeds, and lime wedges as desired.

Notes

  • For a vegetarian option, skip the chicken and fish sauce, and add tofu or extra veggies like bell peppers or broccoli.
  • Adjust the spice level by adding more or less red curry paste or sriracha.

Find it online: https://recipe.ukfinda.com/spicy-coconut-curry-ramen.htm