Coconut Curry Ramen Bowl (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 tbsp toasted sesame oil, divided
02 -
3.5 ounces shiitake mushrooms, torn
03 -
4 garlic cloves, grated
04 -
1 tbsp freshly grated ginger
05 -
4 cups chicken broth (or vegetable)
06 -
½ tsp ground turmeric
07 -
½ tsp brown sugar
08 -
2 tbsp low sodium soy sauce
09 -
1 tbsp fish sauce
→ Spices and Sauces
10 -
1 tbsp sambal oelek (or other chili paste, to taste, optional)
11 -
2 tbsp Thai red curry paste
12 -
1 can (14 oz/400 ml) unsweetened coconut milk, full fat
13 -
1 tbsp lime juice
14 -
9 ounces instant ramen noodles
→ For Serving
15 -
Chili oil, for serving
16 -
Sesame seeds, for serving
17 -
Chopped chives, for serving
18 -
4 boiled eggs, cooked for 7 minutes
# Instructions:
01 -
Grate garlic and ginger. Tear shiitake mushrooms into small pieces
02 -
Heat 1 tbsp sesame oil in large pot over medium. Add shiitakes and cook until beginning to brown. Add 1 tbsp more sesame oil, season with salt and pepper, cook until crispy. Remove from pot
03 -
Reduce heat to low. Add 1 tbsp sesame oil, garlic and ginger. Cook until fragrant, about 1 minute
04 -
Deglaze pot with chicken broth, scraping up brown bits. Bring to a boil. Add turmeric, brown sugar, soy sauce and fish sauce
05 -
Stir in red curry paste and sambal. Add coconut milk and squeeze in lime juice
06 -
When broth starts to boil, add ramen noodles and cook for 2 minutes. (If not serving immediately, cook noodles separately)
07 -
Serve immediately topped with crispy shiitakes, sesame seeds, chives, chili oil and halved boiled eggs
# Notes:
01 -
Cook noodles separately if not serving right away
02 -
Can be made vegetarian with vegetable broth
03 -
Adjust spice level by changing amount of sambal or chili oil