Description
Spicy Coconut Curry Ramen is a comforting and flavorful dish that combines rich coconut milk with spicy curry and tender ramen noodles.
Ingredients
Scale
- 2 tablespoons toasted sesame oil, divided
- 1 cup Portobello or shiitake mushrooms, sliced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 4 cups chicken broth or vegetable broth
- ½ teaspoon ground turmeric
- ½ teaspoon brown sugar
- 2 tablespoons low sodium soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons mild red curry paste
- 1 bok choy, quartered lengthwise
- 2 packages instant ramen noodles
- ½ cup unsweetened coconut milk, full fat
- 1 tablespoon lime juice
- To serve: Chili oil, Chopped green onions, 2 boiled eggs
Instructions
- Heat 1 tablespoon of sesame oil in a pot over medium heat. Add the sliced mushrooms and cook until they begin to brown. Lower the heat and add the remaining sesame oil, garlic, and ginger. Sauté for about a minute until fragrant.
- Pour in the broth, stirring and scraping up any browned bits from the pot. Bring the mixture to a boil. Stir in the bok choy, turmeric, brown sugar, soy sauce, fish sauce, and curry paste. Add the ramen noodles and cook for 2-3 minutes until tender.
- Turn off the heat and stir in the coconut milk and lime juice. Adjust seasoning with salt and pepper if needed.
- Divide the ramen into bowls and top with bok choy, chili oil, chopped green onions, and boiled eggs. Serve warm and enjoy!
Notes
- Adjust the spice level by adding more or less curry paste.
- Feel free to add other vegetables like bell peppers or carrots.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 150mg