Description
A rich and comforting bowl of ramen with a creamy coconut curry broth, tender noodles, and perfectly balanced spices that create a warm and satisfying meal.
Ingredients
Scale
- 200 grams ramen noodles
- 400 ml coconut milk
- 500 ml vegetable broth
- 150 grams mushrooms, sliced
- 2 large eggs
- 3 stalks green onions, sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon red chili flakes
- 2 tablespoons curry paste
- 2 tablespoons soy sauce
- 1 whole lime, juiced
- 1 tablespoon sesame oil
Instructions
- Place a large pot over medium heat and allow it to warm up.
- Add sesame oil, garlic, and ginger, then sauté until fragrant.
- Stir in the curry paste and cook briefly to release its aroma.
- Pour in vegetable broth and coconut milk, then add soy sauce and chili flakes.
- Add sliced mushrooms and let the broth simmer for about 10 minutes.
- Meanwhile, cook the ramen noodles in a separate saucepan according to package instructions.
- Soft boil the eggs, then peel and set aside.
- Stir lime juice into the broth and adjust seasoning if needed.
- Divide noodles into bowls, pour the broth over, and top with eggs and green onions.
- Serve immediately and enjoy.
Notes
- Adjust the chili flakes to control spice level.
- Keep noodles separate until serving to avoid sogginess.
- Use fresh lime juice for the best flavor balance.
- The broth can be made ahead and reheated gently.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 185mg
Keywords: spicy coconut curry ramen, creamy ramen, vegetarian ramen, coconut curry noodles, easy ramen recipe