Spicy Coconut Curry Ramen

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

3 tbsp toasted sesame oil (divided)

3 ½ ounces shiitakes (torn)

4 garlic cloves (grated)

1 tbsp freshly grated ginger

4 cups chicken broth (or vegetable)

½ tsp ground turmeric

½ tsp brown sugar

2 tbsp low sodium soy sauce

1 tbsp fish sauce

1 tbsp sambal oelek (or other chili paste, more or less to taste, optional)

2 tbsp mild Thai red curry paste

1 can (14 oz/400 g) unsweetened coconut milk (full fat)

1 tbsp lime juice

9 ounces instant ramen noodles

chili oil (for serving)

sesame seeds (for serving)

chopped chives (for serving)

4 boiled eggs (cooked for 7 minutes)

Directions

chopping

Get the prep done before you start cooking: grate the garlic and ginger. Tear the shiitakes into small pieces.

sautéing

Heat 1 tbsp sesame oil in a large pot over medium. Add shiitakes, and cook until they start to brown. Sprinkle with 1 tbsp sesame oil, season with salt and pepper, cook until crispy. Remove from pot.

deglazing

Reduce the heat to low. Again, add 1 tbsp sesame oil, garlic and ginger. Cook until fragrant, about 1 minute. Deglaze the pot with chicken broth, stir with a wooden spoon while scraping up the brown bits on the bottom of your pot. Bring to a boil.

simmering

Add turmeric, brown sugar, soy sauce and fish sauce. Stir in red curry paste and sambal. Add coconut milk and squeeze in lime juice. When the broth starts to boil, add ramen noodles and cook for 2 minutes ( If not serving right away, cook the ramen noodles separately otherwise they'll soak up the broth).

serving

Serve immediately finished off with shiitakes, sesame seeds, chives and chili oil. Top with eggs, enjoy!

Nutrition

• Calories: 115 kcal
• Total Fat: 6 g
• Saturated Fat: 2 g
• Unsaturated Fat: 3 g
• Cholesterol: 191 mg
• Sodium: 1793 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 10 g