Creamy Peanut Coconut Ramen
Creamy Peanut Coconut Ramen
Ingredients
- 1/4 cup chili crisp or chili oil, plus more for garnish
- 1 tablespoon gochugaru or gochujang
- 1 tablespoon peanut butter
- 3 green onions, cut into 2-inch pieces, plus more for garnish
- 1 cup coconut milk
- 1/2 cup broth, or enough to cover
- 1 pack ramen noodles
- 6 shrimp, to 8, peeled and deveined
- 3 heads baby bok choy
- 1 teaspoon salt
- 1 tablespoon dried wakame seaweed
- 1 splash rice vinegar or lime juice, optional
Instructions
- 1
Add the chili crisp or chili oil, gochugaru or gochujang, peanut butter, salt, and dried wakame seaweed to a large pot or Dutch oven over medium heat.
⏱️ 1 min
- 2
Add the 2-inch pieces of green onions, baby bok choy, and peeled and deveined shrimp to the pot.
⏱️ 2 min - 3
Pour in the coconut milk. Place the ramen noodle brick on top of the ingredients. Add enough broth to cover the noodles.
⏱️ 1 min
- 4
Cover the pot and let it cook until the noodles are tender and the shrimp is cooked through, about 5-7 minutes.
⏱️ 7 min
- 5
Uncover the pot and stir everything together vigorously until the broth turns creamy and coats the noodles evenly.
⏱️ 2 min
- 6
Serve immediately, garnished with extra green onions and a drizzle of additional chili oil. For a touch of brightness, add an optional splash of rice vinegar or lime juice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Peanut Coconut Ramen
- 1/4 cup chili crisp or chili oil, plus more for garnish
- 1 tablespoon gochugaru or gochujang
- 1 tablespoon peanut butter
- 3 green onions, cut into 2-inch pieces, plus more for garnish
- 1 cup coconut milk
- 1/2 cup broth, or enough to cover
- 1 pack ramen noodles
- 6 shrimp, to 8, peeled and deveined
- 3 heads baby bok choy
- 1 teaspoon salt
- 1 tablespoon dried wakame seaweed
- 1 splash rice vinegar or lime juice, optional
Instructions
- 1
Add the chili crisp or chili oil, gochugaru or gochujang, peanut butter, salt, and dried wakame seaweed to a large pot or Dutch oven over medium heat.
⏱️ 1 min - 2
Add the 2-inch pieces of green onions, baby bok choy, and peeled and deveined shrimp to the pot.
⏱️ 2 min - 3
Pour in the coconut milk. Place the ramen noodle brick on top of the ingredients. Add enough broth to cover the noodles.
⏱️ 1 min - 4
Cover the pot and let it cook until the noodles are tender and the shrimp is cooked through, about 5-7 minutes.
⏱️ 7 min - 5
Uncover the pot and stir everything together vigorously until the broth turns creamy and coats the noodles evenly.
⏱️ 2 min - 6
Serve immediately, garnished with extra green onions and a drizzle of additional chili oil. For a touch of brightness, add an optional splash of rice vinegar or lime juice.
⏱️ 2 min