Description
Spicy coconut curry ramen blends Japanese and Thai culinary traditions in one comforting bowl. Creamy coconut milk, aromatic spices, and tender noodles create a harmonious symphony of flavors you will savor to the last delicious spoonful.
Ingredients
- 2 packs ramen noodles
- 1 cup cooked chicken, shredded
- 2 soft-boiled eggs
- 4 cups chicken or vegetable broth
- 1 (13.5 fl oz / 400 mL) can coconut milk
- 1 small onion, diced
- 1 tbsp ginger, grated
- 2 cloves garlic, minced
- 1 cup spinach or bok choy leaves
- ½ cup sliced mushrooms
- ½ cup shredded carrots
- 1 tbsp vegetable oil
- 2 tbsps red curry paste
- 2 tbsps soy sauce
- 1 tbsp fish sauce
- 1 tsp sriracha or chili paste
- Juice of 1 lime
- Fresh cilantro
- Green onions, sliced
- Sesame seeds
- Lime wedges
Instructions
- Sauté Foundation: Heat vegetable oil in a large pot over medium heat, sweating diced onions until they become translucent and release their aromatic essence.
- Aromatic Layering: Introduce minced garlic and ginger, quickly stirring to activate their intense flavors without scorching, then add red curry paste to bloom its complex spicy notes.
- Liquid Composition: Pour coconut milk and broth into the pot, creating a rich base enhanced with soy sauce, fish sauce, and sriracha, allowing the mixture to simmer and develop profound depth.
- Noodle and Vegetable Integration: Submerge ramen noodles, mushrooms, and carrots into the simmering liquid, cooking until noodles reach perfect al dente texture and vegetables become tender.
- Finishing Touches: Fold in spinach or bok choy, allowing greens to wilt and absorb the curry’s warmth, then brighten the dish with fresh lime juice to cut through the richness.
- Plating Presentation: Ladle the ramen into serving bowls, garnishing with soft-boiled eggs, fresh cilantro, green onions, toasted sesame seeds, and lime wedges for a vibrant and inviting meal.
Notes
Mindful Oil Temperature: Control the heat carefully when sautéing onions to prevent burning and ensure even caramelization for a rich flavor base.
Spice Paste Blooming Technique: Toast the red curry paste for 30-60 seconds to unlock its deep, complex flavors and maximize aromatic potential before adding liquids.
Noodle Timing Precision: Add ramen noodles towards the end of cooking to prevent overcooking and maintain their ideal texture – slightly chewy and not mushy.
Dietary Adaptation Strategies: Easily transform the recipe by substituting protein (tofu for vegetarian, shrimp for seafood lovers) and using gluten-free ramen noodles to accommodate different dietary needs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg