Spicy Thai Coconut Ramen
Ingredients
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon sesame oil (or neutral oil)
- 2 packs ramen noodles (discard seasoning packet)
- 1 cup mushrooms, sliced (shiitake or cremini)
- 1 red bell pepper, thinly sliced
- 1 cup baby spinach or bok choy
- ½ lime, juiced
- ½ teaspoon chili flakes (optional, for extra spice)
✨ Toppings: Sliced green onions, fresh cilantro, lime wedges, soft-boiled egg, sesame seeds
Instructions
Sauté the Aromatics:
In a large pot, heat sesame oil over medium heat.
Add ginger and garlic, stirring for about 1 minute until fragrant.
Build the Broth:
Stir in the red curry paste and cook for 30 seconds to release its flavors.
Add vegetable broth, coconut milk, soy sauce, and brown sugar.
Bring to a gentle simmer.
Cook the Veggies:
Add mushrooms and red bell pepper, letting them soften for 5 minutes.
Cook the Noodles:
Drop in the ramen noodles and cook according to package instructions (3-4 minutes).
Stir in baby spinach or bok choy during the last minute so it wilts.
Final Touch:
Squeeze in fresh lime juice and add chili flakes if you like extra heat.
Serve & Enjoy:
Ladle the ramen into bowls and top with green onions, cilantro, soft-boiled egg, or sesame seeds.
Serve with extra lime wedges for an extra burst of brightness!
✨ Enjoy your warm, spicy, and creamy coconut ramen!