Description
A luxuriously creamy, Thai‑inspired ramen bursting with bold flavors—coconut milk, red curry paste, and aromatic spices—topped with crispy shiitake, silky soft‑boiled eggs, chili oil, sesame seeds, and chives. Ready in just 20 minutes, perfect for a weeknight comfort bowl.
Ingredients
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3 tbsp toasted sesame oil (divided)
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3.5 oz shiitake mushrooms, torn
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4 garlic cloves, grated
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1 tbsp freshly grated ginger
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4 cups chicken or vegetable broth
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½ tsp ground turmeric
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½ tsp brown sugar
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2 tbsp low‑sodium soy sauce
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1 tbsp fish sauce
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1 tbsp sambal oelek or other chili paste (adjust to taste)
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2 tbsp Thai red curry paste
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1 can (14 oz / 400 ml) unsweetened full‑fat coconut milk
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1 tbsp lime juice
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9 oz (≈ 250 g) instant ramen noodles
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Chili oil (for serving)
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Sesame seeds (for serving)
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Chopped chives (for serving)
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4 boiled eggs (cooked for 7 minutes)
Instructions
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Prepare garlic, ginger, and tear mushrooms.
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Heat 1 tbsp sesame oil in a pot over medium heat. Add shiitakes and brown until crispy (add another 1 tbsp oil). Remove mushrooms.
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Reduce heat, add remaining 1 tbsp oil and sauté garlic and ginger until fragrant (≈1 min).
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Add broth, scrape up browned bits, then bring to a boil. Stir in turmeric, brown sugar, soy sauce, fish sauce, red curry paste, and sambal.
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Add coconut milk and lime juice. When broth returns to a boil, add noodles and cook for ~2 min.
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Divide into bowls, topping each with shiitakes, boiled egg, chili oil, sesame seeds, and chives. Serve immediately.
Notes
Keep mushrooms crispy by cooking them separately.
Adjust chili paste amount to your heat preference.
For leftovers, store broth separately and cook noodles fresh.
Substitute vegetable broth and omit fish sauce for vegetarian version.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup, Noodle Bowl
- Method: One‑pot stovetop
- Cuisine: Thai‑inspired