Coconut Curry Ramen
Coconut Curry Ramen
Ingredients
For the Broth
- 1 tablespoon oil, for frying aromatics
- 4 cloves garlic, chopped
- 2 shallots, chopped, or 1/2 red onion
- 4 green onions, white parts chopped, green parts reserved for garnish
- 1 tablespoon chilli oil
- 1 tablespoon soy sauce
- 4 cups vegetable stock, or water
- 1/4 teaspoon salt, or to taste
- 1 can coconut milk, full-fat, 13.5 ounces
For the Creamy Base
- 1 tablespoon peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon red chilli paste
For Serving
- 4 servings ramen noodles
- 1 cup mushrooms, sautéed
- 2 tablespoons green onions, green parts, chopped
- 1 tablespoon sesame seeds
- 1/4 cup peanuts, chopped
Instructions
- 1
Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped garlic, chopped shallots (or red onion), and the white parts of the chopped green onions. Sauté until fragrant and softened, about 3-4 minutes.
⏱️ 4 min
- 2
Stir in 1 tablespoon of chilli oil and 1 tablespoon of soy sauce into the aromatics. Cook for 1 minute, stirring constantly.
⏱️ 1 min
- 3
Pour in the vegetable stock (or water) and add the salt. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 4
While the broth simmers, prepare the creamy base: In a small bowl, combine the peanut butter, 1 tablespoon of soy sauce, and the red chilli paste. Mix until smooth.
⏱️ 2 min
- 5
Ladle about 1/2 cup of the simmering broth from the pot into the bowl with the creamy base. Whisk well until the base is fully combined and smooth.
⏱️ 1 min
- 6
Pour the can of coconut milk into the simmering broth in the pot. Stir gently and let it return to a gentle simmer.
⏱️ 2 min
- 7
Add the prepared creamy base mixture (from step 5) back into the pot with the coconut milk broth. Stir until all components are well combined and the broth is simmering gently. Taste and adjust seasoning if needed.
⏱️ 2 min
- 8
Meanwhile, cook the ramen noodles according to the package directions in a separate pot of boiling water.
⏱️ 3 min
- 9
To assemble, divide the cooked ramen noodles among serving bowls. Ladle a generous amount of the hot coconut curry broth over the noodles. Top with sautéed mushrooms, the green parts of the chopped green onions, sesame seeds, and chopped peanuts.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Curry Ramen
For the Broth
- 1 tablespoon oil, for frying aromatics
- 4 cloves garlic, chopped
- 2 shallots, chopped, or 1/2 red onion
- 4 green onions, white parts chopped, green parts reserved for garnish
- 1 tablespoon chilli oil
- 1 tablespoon soy sauce
- 4 cups vegetable stock, or water
- 1/4 teaspoon salt, or to taste
- 1 can coconut milk, full-fat, 13.5 ounces
For the Creamy Base
- 1 tablespoon peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon red chilli paste
For Serving
- 4 servings ramen noodles
- 1 cup mushrooms, sautéed
- 2 tablespoons green onions, green parts, chopped
- 1 tablespoon sesame seeds
- 1/4 cup peanuts, chopped
Instructions
- 1
Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped garlic, chopped shallots (or red onion), and the white parts of the chopped green onions. Sauté until fragrant and softened, about 3-4 minutes.
⏱️ 4 min - 2
Stir in 1 tablespoon of chilli oil and 1 tablespoon of soy sauce into the aromatics. Cook for 1 minute, stirring constantly.
⏱️ 1 min - 3
Pour in the vegetable stock (or water) and add the salt. Bring the mixture to a gentle simmer.
⏱️ 5 min - 4
While the broth simmers, prepare the creamy base: In a small bowl, combine the peanut butter, 1 tablespoon of soy sauce, and the red chilli paste. Mix until smooth.
⏱️ 2 min - 5
Ladle about 1/2 cup of the simmering broth from the pot into the bowl with the creamy base. Whisk well until the base is fully combined and smooth.
⏱️ 1 min - 6
Pour the can of coconut milk into the simmering broth in the pot. Stir gently and let it return to a gentle simmer.
⏱️ 2 min - 7
Add the prepared creamy base mixture (from step 5) back into the pot with the coconut milk broth. Stir until all components are well combined and the broth is simmering gently. Taste and adjust seasoning if needed.
⏱️ 2 min - 8
Meanwhile, cook the ramen noodles according to the package directions in a separate pot of boiling water.
⏱️ 3 min - 9
To assemble, divide the cooked ramen noodles among serving bowls. Ladle a generous amount of the hot coconut curry broth over the noodles. Top with sautéed mushrooms, the green parts of the chopped green onions, sesame seeds, and chopped peanuts.
⏱️ 3 min