Craving something bold, creamy, and soul-satisfying? This Spicy Coconut Curry Ramen is your answer. Imagine a velvety coconut broth infused with Thai red curry paste, simmered with ramen noodles and topped with crispy shiitakes. It’s cozy, slightly spicy, and bursting with layers of flavor—all made in just one pot and ready in 20 minutes!
Why You’ll Love This Coconut Curry Ramen
This dish is everything you want in a weeknight meal: fast, flavorful, and flexible. The broth is a rich blend of coconut milk, soy sauce, fish sauce, red curry paste, and a hint of lime—bringing together all the sweet, salty, tangy, and spicy notes that Thai food is known for.
Best of all, you can easily customize it. Use whatever veggies or proteins you have on hand. No shiitakes? No problem—try sautéed eggplant or crispy tofu. Need it gluten-free? Swap in rice noodles. Want to bulk it up? Add some rotisserie chicken or seared shrimp. Endless options, all delicious.
Ingredients You’ll Need
- 3 tbsp toasted sesame oil (divided)
- 3.5 oz shiitake mushrooms, torn into bite-sized pieces
- 4 garlic cloves, grated
- 1 tbsp fresh ginger, grated
- 4 cups chicken 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 your favorite chili paste, to taste)
- 2 tbsp Thai red curry paste
- 1 (14 oz) can full-fat coconut milk
- 1 tbsp lime juice
- 9 oz instant ramen noodles
- Toppings: chili oil, sesame seeds, chopped chives or scallions, soft-boiled eggs
How to Make Spicy Coconut Curry Ramen
- Crisp the Shiitakes:
Heat 1 tbsp sesame oil in a large pot over medium heat. Add the shiitakes and cook until golden and crispy, about 5–7 minutes. Season with salt and pepper, drizzle with another tbsp sesame oil, and set aside. - Build the Flavor Base:
Lower the heat and add the remaining 1 tbsp sesame oil. Sauté garlic and ginger until fragrant, about 1 minute. - Simmer the Broth:
Deglaze the pot with the broth, scraping up the brown bits. Stir in turmeric, brown sugar, soy sauce, fish sauce, curry paste, and sambal. Pour in coconut milk and lime juice. Bring to a gentle boil. - Cook the Noodles:
Add the ramen noodles and cook according to package directions, about 2–3 minutes. (If you’re prepping ahead, cook noodles separately and add when serving to avoid sogginess.) - Serve and Top:
Ladle the soup into bowls and top with crispy shiitakes, a soft-boiled egg, sesame seeds, chopped chives, and a drizzle of chili oil. Devour!
Tips & Variations
- Mix up the protein: Add rotisserie chicken, seared shrimp, ground pork, or tofu.
- Boost the veggies: Toss in spinach, bok choy, sugar snap peas, broccoli, or baby corn.
- Make it gluten-free: Use rice noodles and a gluten-free soy sauce or tamari.
- Adjust the spice: Use less sambal or curry paste if you prefer a milder broth.
- Balance the flavors: Lime juice is key to cutting through the richness—don’t skip it!
Storage & Make-Ahead Tips
- Meal Prep Friendly: If you’re not eating right away, cook the noodles separately to keep them from soaking up too much broth.
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze the broth (without noodles) for up to 3 months. Just add fresh noodles when reheating.