Go Back
–+ servings
Spicy Coconut Curry Ramen

Spicy Coconut Curry Ramen: Your New One-Pot Comfort Meal

Indulge in a comforting bowl of Spicy Coconut Curry Ramen, combining creamy coconut and spice for a quick, flavorful meal.
Print Recipe Pin Recipe
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 tbsp Toasted Sesame Oil Adds depth of flavor and a rich, nutty aroma.
  • 4 cloves Garlic Grated, fresh garlic is recommended for maximum flavor.
  • 1 tbsp Freshly Grated Ginger Can substitute with ground ginger, though fresh is preferred.
  • 4 cups Chicken Broth or Vegetable Broth Low sodium is recommended to control saltiness.
  • 0.5 tsp Ground Turmeric Adds color and earthy flavor.
  • 0.5 tsp Brown Sugar White sugar can be used as a substitute.
  • 2 tbsp Low Sodium Soy Sauce Use tamari for a gluten-free option.
  • 1 tbsp Fish Sauce Amplifies savory depth (optional).
  • 1 tbsp Sambal Oelek or Chili Paste Adjust to taste or replace with sriracha.
  • 2 tbsp Thai Red Curry Paste Provides the signature flavor and warmth.
  • 1 can Coconut Milk Full fat is recommended for authenticity.
  • 1 tbsp Lime Juice Fresh lime juice is optimal for flavor.
For the Noodles
  • 9 ounces Instant Ramen Noodles Cook separately if not serving immediately.
Optional Toppings
  • Chili Oil For flavor enhancement and garnish.
  • Sesame Seeds For flavor enhancement and garnish.
  • Chopped Chives For flavor enhancement and garnish.
  • Boiled Eggs For flavor enhancement and garnish.

Equipment

  • Large pot

Method
 

How to Make Spicy Coconut Curry Ramen
  1. Prep Ingredients: Start by grating the garlic and ginger, then tear the shiitake mushrooms into small pieces.
  2. Cook Mushrooms: In a large pot, heat 1 tablespoon of toasted sesame oil over medium heat. Add the shiitake mushrooms and sauté until golden brown.
  3. Sauté Aromatics: Lower heat and add another tablespoon of sesame oil. Toss in the grated garlic and ginger, cooking until fragrant.
  4. Build Broth: Deglaze the pot with the broth, then mix in turmeric, brown sugar, soy sauce, fish sauce, sambal, curry paste, and coconut milk. Add lime juice.
  5. Cook Noodles: Add instant ramen noodles, cook for about 2 minutes until tender.
  6. Serve: Ladle ramen into bowls and top with sautéed mushrooms, sesame seeds, chives, chili oil, and boiled eggs.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 10gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 850mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 10mg

Notes

Adjust spice levels by tasting the broth before serving. Cook the noodles separately to avoid sogginess if preparing in advance.

Tried this recipe?

Let us know how it was!