Coconut Curry Ramen is a vibrant fusion of rich, creamy flavors and comforting warmth, where the boldness of curry meets the smoothness of coconut milk in a perfect harmony. With each slurp, the silky broth envelops your senses, offering a tantalizing balance of spicy, savory, and subtly sweet notes. The noodles, tender yet hearty, serve as the perfect vehicle for soaking up the luscious, aromatic liquid, making every bite a delightful adventure. Whether you’re curled up on a cozy evening or looking to spice up your mealtime, this dish is a soulful, satisfying bowl of comfort with an exotic twist that brings a burst of flavor to every spoonful.
Coconut Curry Ramen
Coconut Curry Ramen is a flavorful, comforting dish that blends the warmth of curry with the creamy richness of coconut milk. This fusion ramen combines aromatic spices and smooth broth, creating a perfect balance of heat, sweetness, and depth.
Ingredients
- 2 packages ramen noodles, flavor packets discarded
- 2 tablespoons sesame oil, divided
- 2 carrots, halved, then cut into sticks
- ½ red bell pepper, sliced
- 2 cups sliced shiitake mushroom caps
- 1 pinch salt, plus more to taste
- 2 cups sliced bok choy
- ½ yellow onion, chopped
- 1 tablespoon chopped fresh ginger
- 2 cloves garlic chopped
- 1 tablespoon yellow curry paste, or more to taste
- 1 (13 1/2 ounce) can coconut milk
- 3 cups chicken broth
- 1 green onion, sliced
- 3 large hard boiled eggs, peeled and halved
Instructions
- Bring 5 cups of water to a boil, then add the ramen noodles. Cook for about 4 minutes, or until they’re tender yet slightly firm. Drain the noodles and set them aside for later use.
- Heat 1 tablespoon of sesame oil in a wok. Add the carrots and sauté for 2 to 3 minutes. Toss in the red bell pepper, mushrooms, and a pinch of salt, stir-frying for another 2 minutes. Add the bok choy and continue to stir-fry for 2 more minutes. Remove from heat once the vegetables are tender yet crisp.
- In a Dutch oven or heavy pot, heat the remaining sesame oil. Add the yellow onion, ginger, garlic, and 1 tablespoon of curry paste. Cook and stir for 2 to 3 minutes, until the onions and ginger release a fragrant aroma.
- Gradually pour in the coconut milk and chicken broth, stirring to combine. Cover the pot and bring the mixture to a gentle boil. Taste and adjust the seasoning with more curry or salt if desired. Reduce the heat to low and let the broth simmer for 5 minutes to meld the flavors.
- Place a serving of ramen noodles in each of the 6 shallow bowls. Arrange the sautéed vegetables on one side and a half of a boiled egg on the other. Pour the simmered broth evenly into each bowl and finish with a sprinkle of green onions for garnish.
