Description
Spicy coconut curry ramen delivers a bold fusion of Japanese and Thai culinary traditions. Rich, creamy coconut broth mingles with aromatic spices, promising a complex flavor profile that satisfies adventurous palates.
Ingredients
Scale
- 4 cups (960 milliliters) chicken broth or vegetable broth
- 1 can (14 oz/400 grams) unsweetened coconut milk, full fat
- 9 oz (255 grams) instant ramen noodles
- 3.3 oz (94 grams) shiitakes, torn
- 4 boiled eggs (cooked for 7 minutes)
- 2 tbsps mild red curry paste
- 2 tbsps low sodium soy sauce
- 1 tbsp fish sauce
- 1 tbsp sambal or other chili paste (optional)
- 4 garlic cloves, grated
- 1 tbsp freshly grated ginger
- 3 tbsps toasted sesame oil, divided
- ½ tsp ground turmeric
- ½ tsp brown sugar
- 1 tbsp lime juice
- Chili oil, for serving
- Sesame seeds, for serving
- Chopped chives, for serving
Instructions
- Preparation: Grate garlic and ginger, tear shiitake mushrooms into rustic fragments, preparing all ingredients for a seamless culinary journey.
- Mushroom Transformation: In a pot, sauté shiitake mushrooms with sesame oil over medium heat until achieving a golden-brown, crispy exterior. Set aside for final garnishing.
- Aromatic Foundation: Reduce heat, add remaining sesame oil, and introduce minced garlic and ginger. Stir continuously, coaxing out their intense, fragrant essence without allowing burning.
- Flavor Liberation: Deglaze the pot with broth, using a wooden spoon to release caramelized bits. Elevate the liquid to a robust boil, creating a flavor-rich base.
- Spice Symphony: Infuse the broth with turmeric, brown sugar, soy sauce, fish sauce, red curry paste, and optional sambal. Stream in coconut milk and brighten with lime juice, allowing the mixture to settle into a gentle simmer.
- Noodle Immersion: Submerge instant ramen noodles directly into the aromatic liquid, cooking until perfectly tender and thoroughly infused with the complex flavor profile.
- Artful Plating: Transfer the steaming ramen into serving vessels, cascading crispy shiitake mushrooms across the surface. Enhance with a chili oil drizzle, sesame seed sprinkle, and delicate chive garnish.
- Luxurious Finale: Crown each portion with a soft-boiled egg, elevating the dish to a pinnacle of culinary elegance.
Notes
- Mushroom Prep Magic: Tear shiitake mushrooms by hand for uneven, rustic edges that crisp beautifully and trap more flavor during sautéing.
- Flavor Layering Technique: Sauté mushrooms first to develop deep umami notes before building the curry base, ensuring maximum taste complexity.
- Sauce Balancing Act: Adjust red curry paste and sambal gradually to control heat level, tasting as you go for personalized spice intensity.
- Noodle Timing Trick: Cook instant ramen directly in the curry broth for precisely 2 minutes to prevent overcooking and maintain perfect texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 5
- Calories: 500
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 220 mg