Coconut Curry Ramen

coconut curry ramen noodles in a white bowl, topped with mushrooms, a split soft boiled egg, green onions, and chopped peanuts with a blue towel and chopsticks

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.


  • 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)


  1. 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.
  2. Add the coconut milk, red curry paste, brown sugar, sambal oelek, fish sauce, and chicken stock the skillet, stirring to combine.
  3. Add the ramen noodles and bring to a boil; cover the skillet and cook, stirring occasionally until the noodles have separated and are soft.
  4. 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.