Extremely Tasty Coconut Curry Ramen
This coconut curry ramen is the epitome of delicious fusion, combining earthy, slightly spicy curry with creamy, sweet coconut milk to craft the ultimate comfort bowl. Complemented by flavorsome shiitake mushrooms, fresh vegetables, and a luscious boiled egg, this dish embodies both heartiness and versatility. Ready in about 20 minutes, it’s easy to prepare and customize to your preferences. This is prepared by SSP.
Ingredients
Ramen and Base
- 2 packages ramen noodles, flavor packets discarded (9 ounces instant ramen will do)
Oils and Vegetables
- 3 tablespoons sesame oil, divided
- 3.3 ounces sliced shiitake mushrooms, torn as needed
- 2 carrots, halved and cut into sticks - 1/2 red bell pepper, sliced
- 2 cups sliced bok choy
- 1/2 yellow onion, finely chopped
Aromatics and Spices
- 4 garlic cloves, grated or finely chopped
- 1 tablespoon freshly grated ginger
- 1 tablespoon yellow curry paste (adjust per taste), 2 tablespoons mild red curry paste for heat
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon brown sugar
Broth and Extras
- 4 cups chicken broth (vegetable broth can be substituted)
- 1 can (13.5 ounce) full-fat unsweetened coconut milk
- 2 tablespoons low sodium soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sambal or other chili paste (optional, to taste)
- 1 tablespoon lime juice
Garnishes
- 4 large boiled eggs, peeled and halved
- 1 green onion/scallions, sliced
- Sesame seeds
- Chili oil for serving
Instructions
1. Noodles Prep: Bring 5 cups of water to boil over high heat. Add ramen noodles and cook until tender, about 4 minutes or according to the package; drain and set aside.
2. Veggie Sauté: Heat 1 tablespoon sesame oil in a wok or skillet. Cook carrots for 2-3 minutes. Add bell pepper, mushrooms, and a pinch of salt, stir-fry for an additional 2 minutes. Add bok choy and stir-fry for another 2 minutes before removing from heat.
3. Broth Prep: In a Dutch oven or heavy pot, heat the remaining sesame oil. Sauté onions, ginger, garlic, and curry paste until fragrant, about 2-3 minutes. Add turmeric and brown sugar.
4. Blend the Broth: Pour in chicken broth, deglazing the pot, and scraping up any browned bits from the bottom. Stir in soy sauce, fish sauce, and red curry paste, mixing well. Add the coconut milk and squeeze in lime juice. Bring the mixture to a gentle boil, then let it simmer for 5 minutes.
5. Combining: Layer cooked ramen noodles into bowls. Add the sautéed veggie mix to one side and place a boiled egg half on the other. Ladle the steaming broth over the top.
6. Garnish and Serve: Finish with a sprinkle of green onions, sesame seeds, and a drizzle of chili oil. Serve immediately, ensuring every spoonful delivers harmonious flavors.
This dish shines with its rich, creamy base and bold aromatic ingredients. Customize by substituting different vegetables or proteins, ensuring every bowl meets your personal cravings and keeps you coming back for more!
