I’m back with some creamy, spicy noods! We’re still comfort-fooding a little bit over here after saying goodbye to our sweet dog, Caesar, and omg does this Coconut Curry Ramen hit me right in the food feelz. It’s basically the sweet and spicy coconut curry sauce of your Thai takeout food dreams, made into a broth for ramen noodles, topped off with crispy mushrooms and an oozy, soft-boiled egg. Top to bottom, this recipe takes less than 30 minutes; most of your time is spent browning the mushrooms, which you could even skip if you’re in “don’t care, need food now” mode.
Don’t skip the soft-boiled egg. Do not. I’m new to the whole appreciating runny yolks thing and I can only do it in small doses (please don’t ruin my yummy hamburger with a runny fried egg yet, I’m not ready for that) but I promise you, the richness of the egg yolks takes your experience of this dish to a 110%. The golden creaminess is real and you want it. Soft boiled means 6 minutes in boiling water and for some expert tips on handling/peeling/loving boiled eggs, check out this post on Savory Saver.
Back to the coconut curry broth real quick – we’re busting out some Asian-section-of-the-international-aisle
(or conveniently order on Amazon) ingredients here. Thai Red Curry Paste: it’s awesome, it’s spicy, it’s complex and rich with a little bit of lime flavor. Sambal Oelek: it brings the garlicky chili heat. Fish Sauce: it’s time to embrace liquid fermented fish. If you like things like pad thai, you like fish sauce. It adds depth and savoriness to things in the best way. Nothing can beat it. You’ll see when you make this Coconut Curry Ramen!
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Coconut Curry Ramen
The sweet and spicy coconut curry sauce of your Thai takeout food dreams, all aswirl with ramen noodles, topped off with crispy mushrooms and an oozy, soft-boiled egg.
- Prep Time: 6 minutes
- Cook Time: 22 minutes
- Total Time: 28 minutes
- Yield: 2 servings 1x
- Cuisine: Asian
- 2 T vegetable oil
- 4 oz mushrooms, sliced
- 1 can of coconut milk
- 2 TBS Thai Red Curry paste
- 2 T light brown sugar
- 1 T sambal oelek
- 1 T fish sauce
- 1 C chicken stock
- 2 packages of ramen noodles
- 2 soft boiled eggs, sliced in half (to make these, lower 2 eggs into boiling water, cook for 6 minutes, transfer to an ice bath, crack and peel)
- sliced green onions (for topping)
- chopped peanuts (for topping)
- Heat the oil in a skillet over high heat and add the mushrooms. Toss/stir to coat them with the oil, then spread them into an even layer and let them get brown and a little crispy on the first side. Flip and let them brown and crisp on the second side. Transfer to a plate and lower the heat to medium.
- Add the coconut milk, red curry paste, brown sugar, sambal oelek, fish sauce, and chicken stock the skillet, stirring to combine.
- Add the ramen noodles and bring to a boil; cover the skillet and cook, stirring occasionally until the noodles have separated and are soft.
- Serve the noodles and broth topped with the mushrooms and soft boiled eggs. Sprinkle on sliced green onions and chopped peanuts for garnish.
If you are a salt fiend like me, sprinkle in some of the ramen seasoning packet with the coconut milk. I’m a little embarrassed about how much I love that seasoning packet but there you go.