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Spicy Coconut Curry Ramen

chef Laya
This recipe is ready in about 30 minutes and can be made with chicken, shrimp, tofu, or simply vegetables. Coconut milk, red curry paste, broth, ginger, garlic, soy sauce, lime, mushrooms, greens, and ramen noodles are common building blocks for this Thai-inspired ramen style.
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Prepr Time 15 minutes
Cooking Time 15 minutes
ToTal Time 30 minutes
Type of plate Main Course
kitchen Thai-inspired
Serving 4

Ingredients
  

For the Coconut Curry Ramen Broth

  • 1 tablespoon sesame oil or neutral cooking oil
  • 1 small shallot or yellow onion thinly sliced
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger finely grated
  • 2 tablespoons Thai red curry paste
  • 4 cups low-sodium chicken broth or vegetable broth
  • 1 can full-fat coconut milk 13.5 ounces
  • 2 tablespoons low-sodium soy sauce tamari, or coconut aminos
  • 1 tablespoon fish sauce optional
  • 1 tablespoon brown sugar coconut sugar, or maple syrup
  • 1 tablespoon fresh lime juice
  • 1 teaspoon lime zest
  • 1 to 2 teaspoons sambal oelek chili garlic sauce, sriracha, or chili crisp
  • ¼ teaspoon black pepper

For the Ramen and Vegetables

  • 4 portions ramen noodles about 10 to 12 ounces total
  • 8 ounces shiitake mushrooms sliced
  • 2 baby bok choy halved or roughly chopped
  • 2 cups baby spinach
  • 1 red bell pepper thinly sliced, optional
  • 1 cup shredded cooked chicken cubed tofu, or cooked shrimp, optional

For Serving

  • 4 soft-boiled eggs optional
  • 3 scallions thinly sliced
  • ¼ cup chopped fresh cilantro
  • 1 lime cut into wedges
  • 1 tablespoon sesame seeds
  • Chili crisp chili oil, or sliced red chili
  • Crushed peanuts or cashews optional

Instructions
 

Prepare the Soft-Boiled Eggs

  • Bring a small saucepan of water to a gentle boil.
  • Carefully lower the eggs into the water.
  • Cook for 7 minutes for soft, jammy yolks.
  • Transfer the eggs to a bowl of ice water immediately.
  • Cool for 5 minutes, then peel and halve the eggs.
  • Set aside for serving.

Sauté the Aromatics and Mushrooms

  • Heat sesame oil in a large soup pot or Dutch oven over medium heat.
  • Add sliced shallot or onion and cook for 3 to 4 minutes, until softened.
  • Add shiitake mushrooms and cook for 4 to 5 minutes, stirring occasionally, until they begin to brown.
  • Add garlic and ginger, then cook for 30 seconds until fragrant.
  • Stir in Thai red curry paste and cook for 1 minute. This helps release the curry paste’s aroma and flavor.

Make the Coconut Curry Ramen Broth

  • Pour chicken broth or vegetable broth into the pot.
  • Add coconut milk, soy sauce, optional fish sauce, brown sugar, lime zest, black pepper, and chili garlic sauce or sambal.
  • Whisk or stir until the coconut milk and curry paste are fully combined.
  • Bring the broth to a gentle simmer.
  • Add bell pepper, if using, and simmer for 3 to 4 minutes, until it starts to soften.
  • Taste the broth and adjust it before adding the noodles.
  • Add more curry paste or chili sauce for heat, lime juice for brightness, soy sauce for saltiness, or brown sugar for balance.

Cook the Ramen Noodles and Greens

  • Add ramen noodles to the simmering broth.
  • Cook according to package directions, usually 2 to 4 minutes, until the noodles are just tender.
  • Add bok choy and spinach during the final 1 to 2 minutes of cooking.
  • Add cooked chicken, tofu, or shrimp, if using, and warm through.
  • Stir in fresh lime juice immediately before serving.
  • Do not overcook the noodles, because they will continue softening in the hot broth.
  • Assemble the Spicy Coconut Curry Ramen
  • Divide noodles, vegetables, and broth among four large bowls.
  • Add a halved soft-boiled egg to each bowl, if using.
  • Top with scallions, cilantro, sesame seeds, chili crisp, and crushed peanuts or cashews.
  • Serve with lime wedges on the side.
  • Enjoy immediately while the noodles are tender and the broth is hot.