Spicy Coconut Curry Ramen

This Spicy Coconut Curry Ramen is a rich and comforting dish that combines the creaminess of coconut milk with the aromatic flavors of Thai red curry. Infused with shiitake mushrooms, garlic, and ginger, the broth is both spicy and tangy. Ready in just 20 minutes, this one-pot meal is perfect for a quick weeknight dinner. Its versatility allows for customization with various proteins and vegetables, making it a delightful and satisfying bowl of ramen.

Ingredients 

• 3 tbsp toasted sesame oil, divided

• 3.5 oz shiitake mushrooms, torn

• 4 garlic cloves, grated

• 1 tbsp freshly grated ginger

• 4 cups chicken broth (or vegetable broth)

• ½ tsp ground turmeric

• ½ tsp brown sugar

• 2 tbsp low-sodium soy sauce

• 1 tbsp fish sauce

• 1 tbsp sambal oelek (or other chili paste, adjust to taste)

• 2 tbsp Thai red curry paste

• 1 can (14 oz) unsweetened coconut milk (full-fat)

• 1 tbsp lime juice

• 9 oz instant ramen noodles

• Chili oil, sesame seeds, chopped chives, and 4 boiled eggs (cooked for 7 minutes) for garnish

Directions

1. Prepare the Ingredients: Grate the garlic and ginger. Tear the shiitake mushrooms into small pieces.

2. Cook the Mushrooms: In a large pot, heat 1 tablespoon of sesame oil over medium heat. Add the torn shiitake mushrooms and cook until they start to brown. Season with salt and pepper, then remove from the pot and set aside.

3. Sauté Aromatics: In the same pot, add another tablespoon of sesame oil. Add the grated garlic and ginger, cooking until fragrant, about 1 minute.

4. Deglaze and Simmer: Pour in the chicken broth, stirring to deglaze the pot. Bring to a boil. Add the turmeric, brown sugar, soy sauce, fish sauce, sambal oelek, and red curry paste. Stir in the coconut milk and lime juice.

5. Cook the Noodles: Once the broth is boiling, add the ramen noodles and cook for 2 minutes. If not serving immediately, cook the noodles separately to prevent them from soaking up the broth.

6. Assemble and Serve: Ladle the broth and noodles into bowls. Top with the cooked shiitake mushrooms, a drizzle of chili oil, a sprinkle of sesame seeds, chopped chives, and a boiled egg. Serve hot and enjoy!

Nutritional Information (Per Serving)

• Calories: 539 kcal

• Carbohydrates: 50 g

• Protein: 18 g

• Fat: 31 g

• Saturated Fat: 19 g

• Monounsaturated Fat: 7 g

• Polyunsaturated Fat: 2 g

• Cholesterol: 191 mg

• Sodium: 2886 mg

• Potassium: 517 mg

• Fiber: 4 g

• Sugar: 6 g

• Vitamin A: 1456 IU

• Vitamin C: 5 mg

• Calcium: 85 mg

• Iron: 5 mg