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Coconut-Curry-Ramen-Recipe

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian, Japanese
Servings 6
Calories 457 kcal

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.