Coconut Curry Ramen
Coconut Curry Ramen
Ingredients
For Garnish
- 1/4 cup green onion greens, chopped
- 1 cup roasted mushrooms, sliced
- 1/4 cup peanuts, chopped
Instructions
- 1
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the minced garlic, chopped red onion, and chopped green onion whites. Sauté for 3-4 minutes until aromatic and softened.
⏱️ 4 min
- 2
Stir in the chili oil, dark soy sauce, and chili flakes. Let the mixture simmer for 1 minute, allowing the flavors to meld.
⏱️ 1 min
- 3
Pour in the chicken broth and bring the mixture to a gentle simmer.
⏱️ 2 min
- 4
In a separate medium bowl, combine the peanut butter, 1 tablespoon of dark soy sauce, and chili paste. Whisk well to combine.
⏱️ 2 min
- 5
Carefully ladle about 1/2 cup of the simmering broth from the pot into the peanut butter mixture. Whisk vigorously until smooth and creamy. This helps prevent the peanut butter from clumping when added to the main pot.
⏱️ 1 min
- 6
Pour the creamy peanut butter mixture back into the pot with the remaining broth. Add the full can of coconut milk. Stir well and let the entire mixture simmer gently for 3-5 minutes, allowing the flavors to deepen. Do not boil vigorously.
⏱️ 5 min
- 7
While the broth simmers, cook the ramen noodles according to package instructions in a separate pot of boiling water. Drain well.
⏱️ 3 min
- 8
Divide the cooked ramen noodles among four serving bowls.
⏱️ 1 min
- 9
Ladle the rich coconut curry broth generously over the noodles in each bowl.
⏱️ 1 min
- 10
Garnish each serving with chopped green onion greens, roasted mushrooms, and chopped peanuts. Serve immediately and enjoy this cozy, comforting ramen!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Curry Ramen
For Garnish
- 1/4 cup green onion greens, chopped
- 1 cup roasted mushrooms, sliced
- 1/4 cup peanuts, chopped
Instructions
- 1
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the minced garlic, chopped red onion, and chopped green onion whites. Sauté for 3-4 minutes until aromatic and softened.
⏱️ 4 min - 2
Stir in the chili oil, dark soy sauce, and chili flakes. Let the mixture simmer for 1 minute, allowing the flavors to meld.
⏱️ 1 min - 3
Pour in the chicken broth and bring the mixture to a gentle simmer.
⏱️ 2 min - 4
In a separate medium bowl, combine the peanut butter, 1 tablespoon of dark soy sauce, and chili paste. Whisk well to combine.
⏱️ 2 min - 5
Carefully ladle about 1/2 cup of the simmering broth from the pot into the peanut butter mixture. Whisk vigorously until smooth and creamy. This helps prevent the peanut butter from clumping when added to the main pot.
⏱️ 1 min - 6
Pour the creamy peanut butter mixture back into the pot with the remaining broth. Add the full can of coconut milk. Stir well and let the entire mixture simmer gently for 3-5 minutes, allowing the flavors to deepen. Do not boil vigorously.
⏱️ 5 min - 7
While the broth simmers, cook the ramen noodles according to package instructions in a separate pot of boiling water. Drain well.
⏱️ 3 min - 8
Divide the cooked ramen noodles among four serving bowls.
⏱️ 1 min - 9
Ladle the rich coconut curry broth generously over the noodles in each bowl.
⏱️ 1 min - 10
Garnish each serving with chopped green onion greens, roasted mushrooms, and chopped peanuts. Serve immediately and enjoy this cozy, comforting ramen!
⏱️ 1 min