Coconut Curry Ramen
Coconut Curry Ramen
Ingredients
For the Aromatic Broth
- 1 tablespoon vegetable oil
- 4 garlic, cloves, minced
- 1/2 cup spring onions, chopped, white and light green parts
- 1 tablespoon chili oil
- 4 cups water
- 1/2 teaspoon salt, or to taste
For the Creamy Flavor Base
- 1/4 cup peanut butter, creamy
- 2 tablespoons soy sauce
- 1 tablespoon chili paste, such as sambal oelek
For the Curry Broth Assembly
- 1 can full-fat coconut milk, 13.5 ounces
- 5 ounces fresh spinach, chopped
For the Ramen Noodles
- 4 blocks ramen noodles, discard seasoning packets
For the Toppings
- 1 cup mushrooms, sautéed or roasted, sliced
- 1/4 cup green onions, sliced
- 1/4 cup roasted peanuts, chopped
- 1 tablespoon sesame seeds
- 1 teaspoon chili oil, for drizzling, as needed
Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add minced garlic and chopped spring onions (white and light green parts). Sauté for 2-3 minutes until fragrant.
⏱️ 3 min
- 2
Stir in 1 tablespoon of chili oil. Add water and salt, then bring the mixture to a gentle simmer. Reduce heat to low to keep warm.
⏱️ 5 min
- 3
In a separate medium-sized serving bowl, combine peanut butter, soy sauce, and chili paste. Ladle about 1 cup of the simmering aromatic broth from the pot into this bowl. Whisk vigorously until a smooth, creamy paste forms.
⏱️ 4 min
- 4
Pour the creamy flavor base from the bowl back into the pot with the remaining aromatic broth. Stir well to combine. Add the can of full-fat coconut milk and chopped fresh spinach. Stir gently until the spinach wilts, then let the curry broth simmer on low heat for 5-7 minutes to allow flavors to meld.
⏱️ 8 min
- 5
While the curry broth simmers, bring a separate pot of water to a boil. Add the ramen noodle blocks (without seasoning packets) and cook according to package directions, usually 2-3 minutes, until tender. Drain well.
⏱️ 5 min
- 6
To serve, divide the cooked ramen noodles among four serving bowls. Ladle the hot coconut curry broth generously over the noodles. Garnish each bowl with sautéed or roasted mushrooms, sliced green onions, chopped roasted peanuts, sesame seeds, and an additional drizzle of chili oil, as desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Curry Ramen
Ingredients
For the Aromatic Broth
- 1 tablespoon vegetable oil
- 4 garlic, cloves, minced
- 1/2 cup spring onions, chopped, white and light green parts
- 1 tablespoon chili oil
- 4 cups water
- 1/2 teaspoon salt, or to taste
For the Creamy Flavor Base
- 1/4 cup peanut butter, creamy
- 2 tablespoons soy sauce
- 1 tablespoon chili paste, such as sambal oelek
For the Curry Broth Assembly
- 1 can full-fat coconut milk, 13.5 ounces
- 5 ounces fresh spinach, chopped
For the Ramen Noodles
- 4 blocks ramen noodles, discard seasoning packets
For the Toppings
- 1 cup mushrooms, sautéed or roasted, sliced
- 1/4 cup green onions, sliced
- 1/4 cup roasted peanuts, chopped
- 1 tablespoon sesame seeds
- 1 teaspoon chili oil, for drizzling, as needed
Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add minced garlic and chopped spring onions (white and light green parts). Sauté for 2-3 minutes until fragrant.
⏱️ 3 min - 2
Stir in 1 tablespoon of chili oil. Add water and salt, then bring the mixture to a gentle simmer. Reduce heat to low to keep warm.
⏱️ 5 min - 3
In a separate medium-sized serving bowl, combine peanut butter, soy sauce, and chili paste. Ladle about 1 cup of the simmering aromatic broth from the pot into this bowl. Whisk vigorously until a smooth, creamy paste forms.
⏱️ 4 min - 4
Pour the creamy flavor base from the bowl back into the pot with the remaining aromatic broth. Stir well to combine. Add the can of full-fat coconut milk and chopped fresh spinach. Stir gently until the spinach wilts, then let the curry broth simmer on low heat for 5-7 minutes to allow flavors to meld.
⏱️ 8 min - 5
While the curry broth simmers, bring a separate pot of water to a boil. Add the ramen noodle blocks (without seasoning packets) and cook according to package directions, usually 2-3 minutes, until tender. Drain well.
⏱️ 5 min - 6
To serve, divide the cooked ramen noodles among four serving bowls. Ladle the hot coconut curry broth generously over the noodles. Garnish each bowl with sautéed or roasted mushrooms, sliced green onions, chopped roasted peanuts, sesame seeds, and an additional drizzle of chili oil, as desired.
⏱️ 5 min