Spicy Coconut Curry Ramen is the perfect blend of creamy, spicy, and savory flavors with a touch of sweetness from coconut milk. This vibrant dish is packed with bold flavors, tender noodles, and your favorite vegetables or proteins.
It’s quick to prepare, making it an excellent choice for weeknight dinners or when you’re craving something cozy and exotic. Each bowl is a symphony of taste and texture that will warm you from the inside out.
Kitchen Equipment Needed
- Large pot
- Cutting board and knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
Ingredients Overview
The base of this dish is a rich and creamy broth made with coconut milk and curry paste, delivering warmth and depth of flavor. Ramen noodles soak up the broth, while fresh veggies and proteins add texture and color. Add chili garlic sauce or sriracha for extra heat, and finish with fresh herbs like cilantro or Thai basil for a bright, aromatic touch.
Step-by-Step Instructions
1. Prepare the Base
Heat 1 tablespoon of oil in a large pot over medium heat. Add minced garlic, grated ginger, and chopped shallots. Sauté for 2-3 minutes until fragrant.
2. Add the Curry Paste
Stir in red curry paste (or your preferred variety) and cook for 1 minute, allowing the spices to bloom and become aromatic.
3. Create the Broth
Pour in coconut milk and vegetable or chicken broth. Stir well to combine and bring the mixture to a gentle simmer. Add soy sauce, fish sauce (optional), and a touch of sugar for balance.
4. Add Vegetables and Protein
Add sliced mushrooms, bell peppers, or any vegetables of your choice. If you’re adding proteins like shrimp, chicken, or tofu, add them now and let them cook through in the simmering broth.
5. Cook the Noodles
Add the ramen noodles to the pot and cook according to package instructions, usually 3-4 minutes.
6. Adjust the Spice Level
Add chili garlic sauce, sriracha, or red pepper flakes to taste for a spicier kick.
7. Garnish and Serve
Ladle the ramen into bowls and garnish with chopped cilantro, Thai basil, lime wedges, and sliced green onions. For added crunch, sprinkle with roasted peanuts or sesame seeds.
Recipe Tips
- Customize Proteins: Swap shrimp or chicken for tofu, beef, or even boiled eggs.
- Noodle Options: Use traditional ramen noodles or substitute with soba, udon, or rice noodles for a gluten-free option.
- Vegetarian Version: Skip the fish sauce and use vegetable broth for a vegetarian or vegan dish.
- Prep Ahead: Chop vegetables and proteins ahead of time to make this dish even quicker to prepare.
What to Serve With This Recipe
Spicy Coconut Curry Ramen is a hearty dish on its own, but you can pair it with vegetable spring rolls, steamed dumplings, or a light cucumber salad for a more complete meal.
Frequently Asked Questions
Can I use curry powder instead of curry paste?
Yes, you can substitute 1 tablespoon of curry powder for every tablespoon of curry paste, but the flavor will be slightly different.
Can I make this less spicy?
Absolutely! Use a mild curry paste and omit chili garlic sauce or sriracha to reduce the heat.
Can I store leftovers?
Yes, store the broth and noodles separately to prevent the noodles from becoming soggy. Reheat the broth and add fresh noodles when serving.
Serving Suggestions
Serve your Spicy Coconut Curry Ramen with extra lime wedges, a drizzle of sesame oil, or a dollop of chili oil for added flavor. Pair it with a side of kimchi for a tangy, spicy complement.
Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 shallot, finely chopped
- 2 tablespoons red curry paste
- 1 can (13.5 oz) coconut milk
- 4 cups vegetable or chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce (optional)
- 1 teaspoon sugar
- 2 packs ramen noodles (or noodles of your choice)
- 1 cup sliced mushrooms
- 1 cup sliced bell peppers
- Protein of your choice (shrimp, chicken, tofu, etc.)
- Chili garlic sauce or sriracha to taste
- Garnishes: fresh cilantro, Thai basil, lime wedges, green onions, roasted peanuts, sesame seeds
Instructions
- Heat oil in a large pot over medium heat. Add garlic, ginger, and shallots. Sauté until fragrant, about 2-3 minutes.
- Stir in red curry paste and cook for 1 minute.
- Add coconut milk and broth. Stir to combine and bring to a gentle simmer. Add soy sauce, fish sauce, and sugar.
- Add vegetables and protein to the broth. Cook until tender and proteins are fully cooked.
- Add ramen noodles and cook according to package instructions.
- Adjust spice level with chili garlic sauce or sriracha.
- Serve in bowls and garnish with cilantro, basil, lime wedges, and your choice of toppings. Enjoy!
Spicy Coconut Curry Ramen
Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- 1 shallot finely chopped
- 2 tablespoons red curry paste
- 1 can 13.5 oz coconut milk
- 4 cups vegetable or chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce optional
- 1 teaspoon sugar
- 2 packs ramen noodles or noodles of your choice
- 1 cup sliced mushrooms
- 1 cup sliced bell peppers
- Protein of your choice shrimp, chicken, tofu, etc.
- Chili garlic sauce or sriracha to taste
- Garnishes: fresh cilantro Thai basil, lime wedges, green onions, roasted peanuts, sesame seeds
Instructions
- Heat oil in a large pot over medium heat. Add garlic, ginger, and shallots. Sauté until fragrant, about 2-3 minutes.
- Stir in red curry paste and cook for 1 minute.
- Add coconut milk and broth. Stir to combine and bring to a gentle simmer. Add soy sauce, fish sauce, and sugar.
- Add vegetables and protein to the broth. Cook until tender and proteins are fully cooked.
- Add ramen noodles and cook according to package instructions.
- Adjust spice level with chili garlic sauce or sriracha.
- Serve in bowls and garnish with cilantro, basil, lime wedges, and your choice of toppings. Enjoy!
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