Spicy Coconut Curry Ramen
Ah, the comforting embrace of a steaming bowl of ramen! Today, I want to share with you one of my all-time favorite recipes: Spicy Coconut Curry Ramen. This dish is a delightful fusion of flavors that warms both your belly and your soul. I remember the first time I made it—it was a chilly evening, and I was in desperate need of comfort food. As I stirred the pot, the tantalizing aroma filled my kitchen, and I couldn’t wait to slurp it all up!
What makes this ramen unique is that it combines the richness of coconut milk with the boldness of red curry paste. The result is a creamy, spicy broth that envelops the noodles and veggies beautifully. Each spoonful is a little taste of paradise, and I guarantee it’ll become a regular in your kitchen—if not your new favorite!
What’s in Spicy Coconut Curry Ramen?
- Ramen noodles: The star of the dish! Quick to cook and utterly slurpable, these noodles are the perfect vessel for our amazing broth.
- Vegetable oil: This helps sauté our aromatics, bringing out their delicious flavors.
- Onion: A medium onion, finely chopped, adds depth to the curry base with its sweet and savory notes.
- Garlic: Three cloves, minced—because who doesn’t love the taste of garlic in a warming dish?
- Fresh ginger: One tablespoon of grated ginger for that unmistakable zing that really elevates the flavor profile.
- Red curry paste: Two tablespoons of this spicy goodness will take your taste buds on a trip to Southeast Asia!
- Coconut milk: A can of creamy coconut milk gives us that luscious texture and rich flavor.
- Vegetable broth: Two cups provide the base for our broth, making it hearty and satisfying.
- Soy sauce: One tablespoon for an umami punch!
- Lime juice: One tablespoon to add a zesty brightness that cuts through the richness.
- Shiitake mushrooms: 200g sliced, adding a delightful earthiness and texture.
- Baby spinach: One cup, for a dose of greens and added nutrition.
- Green onions: Sliced, for garnish—because it looks pretty and adds a crunch!
- Sesame seeds: A tablespoon for that toasty finish on the top.
- Fresh cilantro: Optional, but oh, it adds such freshness if you have it!
- Chili flakes: To taste, depending on how spicy you like it!
Is Spicy Coconut Curry Ramen Good for You?
Let’s be real—this dish is not just about indulgence; it also brings along some health benefits! The baby spinach is rich in vitamins and minerals, promoting a healthy boost of nutrients. Meanwhile, the ginger and garlic have anti-inflammatory properties, a little immunity booster in every bowl!
However, if you’re watching your sodium intake, you may want to go easy on the soy sauce or opt for a low-sodium version. The coconut milk can be a little heavy, so if you’re aiming for a lighter meal, you could use light coconut milk or even try a non-dairy milk alternative, but bear in mind that would change the flavor profile a bit.
Ingredients List
- 2 packs of ramen noodles
- 1 tbsp vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste
- 1 can (400 ml) coconut milk
- 2 cups vegetable broth
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 200g shiitake mushrooms, sliced
- 1 cup baby spinach
- 2 green onions, sliced (for garnish)
- 1 tbsp sesame seeds (for garnish)
- Fresh cilantro (optional, for garnish)
- Chili flakes (to taste)
How to Make Spicy Coconut Curry Ramen?
- Heat that vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant. Your kitchen will smell heavenly!
- Add the red curry paste to the pot, stirring well to coat the onion, garlic, and ginger. Cook for 2-3 minutes to let the flavors marry.
- Pour in the coconut milk and vegetable broth, stirring until well combined. Just look at that creamy goodness!
- Now add the soy sauce and lime juice, and bring the mixture to a gentle simmer.
- Throw in the sliced shiitake mushrooms and let them cook in the curry broth for about 5-7 minutes until tender.
- Meanwhile, in a separate pot, whip up the ramen noodles according to package instructions. Drain and set aside.
- Once the mushrooms are cooked, toss in the baby spinach and stir until wilted, which takes about 2-3 minutes.
- To serve, place a portion of cooked ramen noodles in a bowl, ladle that spicy coconut curry broth with mushrooms and spinach over the noodles.
- Top with the sliced green onions, sesame seeds, optional fresh cilantro, and a sprinkle of chili flakes to taste.
Getting Creative with Your Ramen! 🥢
If you’re feeling adventurous, don’t hesitate to mix it up! You can toss in some tofu or chicken for added protein, or even add other veggies like bok choy or bell peppers. The beauty of this dish lies in its versatility! And let’s not forget about lime wedges on the side—squeeze a bit more lime juice over your ramen just before eating for an extra zing!
I can’t wait for you to try this Spicy Coconut Curry Ramen recipe! It’s easier than you might think, and trust me, your taste buds will thank you. Once you make it, please share your experience with me—I’d love to know how yours turned out! Happy cooking!
