Spicy Coconut Ramen
Add Preferred SourceThis spicy Coconut Ramen recipe blends creamy coconut milk with classic ramen noodles for a seriously mouthwatering bowl. It’s easy, quick, and loaded with exotic flavors that’ll spice up your dinner routine. Perfect for when you want something comforting and delicious without the fuss!
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I keep coming back to this Coconut Curry Ramen because it hits that sweet spot between bold flavor and total ease. The coconut milk makes it rich and creamy, while the curry and ramen spices give it just enough kick. You don’t need a ton of time or fancy ingredients—just a few basics and whatever extras you’ve got on hand. I love how flexible it is, whether I’m loading it up with veggies or tossing in some leftover chicken.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Coconut Ramen with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Ready to get cooking? Here’s how you can bring this coconut ramen to your table:
Start with the Base
Heat a tablespoon of sesame oil in a large pot over medium heat. Toss in the mushrooms and let sauté until they start to brown. This brings out their flavor and adds a nice depth to your ramen.
Add Aromatics
Turn down the heat, add a bit more sesame oil, then throw in the minced garlic and ginger. Cook them until they’re just fragrant—about a minute should do it.
Deglaze and Simmer
Pour in the broth to deglaze the pot, scraping up all the tasty brown bits. Then bring everything to a boil before adding the bok choy, turmeric, brown sugar, soy sauce, fish sauce, and curry paste. Let it all simmer together.
Noodles and Finishing Touches
Toss in the ramen noodles and cook them just until soft. Finally, turn off the heat and stir in the coconut milk and a squeeze of lime juice. Give it a taste and adjust the seasoning with salt and pepper as needed.
Serve and Enjoy!
Ladle the hot soup into bowls and top with chili oil, sesame seeds, chopped green onions, and a boiled egg. Your coconut ramen is ready to enjoy!
Ingredients
- 2 tablespoons toasted sesame oil divided
- 1 cup Portobello or shiitake sliced
- 4 garlic cloves minced
- 1 tablespoon fresh ginger minced
- 4 cups chicken broth or vegetable
- ½ teaspoon ground turmeric
- ½ teaspoon brown sugar
- 2 tablespoons low sodium soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons mild red curry paste
- 1 bok choy quartered lenghtwise
- 2 packages instant ramen noodles
- ½ cup unsweetened coconut milk full fat
- 1 tablespoon lime juice
To serve:
- Chili oil
- Sesame seeds
- Green onions chopped
- 2 boiled eggs
Instructions
- Heat 1 tablespoon of sesame oil in a pot over medium heat.2 tablespoons toasted sesame oil
- Add the sliced mushrooms and cook until they begin to brown. Lower the heat and add the remaining sesame oil, garlic, and ginger. Sauté for about a minute until fragrant.1 cup Portobello or shiitake, 4 garlic cloves, 1 tablespoon fresh ginger
- Pour in the broth, stirring and scraping up any browned bits from the pot. Bring the mixture to a boil.4 cups chicken broth or vegetable
- Stir in the bok choy, turmeric, brown sugar, soy sauce, fish sauce, and curry paste. Add the ramen noodles and cook for 2-3 minutes until tender.½ teaspoon ground turmeric, ½ teaspoon brown sugar, 2 tablespoons low sodium soy sauce, 1 tablespoon fish sauce, 2 tablespoons mild red curry paste, 2 packages instant ramen noodles
- Turn off the heat and stir in the coconut milk and lime juice. Adjust seasoning with salt and pepper if needed.½ cup unsweetened coconut milk, 1 tablespoon lime juice
- Divide the ramen into bowls and top with bok choy, chili oil, sesame seeds, green onions, and boiled eggs.1 bok choy, Chili oil, Sesame seeds, Green onions, 2 boiled eggs
- Serve warm and enjoy!
Notes
- Boost the Umami: If you’re using vegetable broth, consider adding a splash of tamari or extra soy sauce to deepen the umami flavor.
- Coconut Milk: Opt for full-fat coconut milk for the creamiest texture. It really makes a difference in how rich the broth feels.
- Add Protein: Chicken, shrimp, or tofu make excellent additions. Add them when you add the broth so they can cook thoroughly and soak up the flavors of the soup.
- Toppings: Beyond the basics, try adding crispy tofu, fresh cilantro, or even a few drops of sesame oil right before serving to enhance the flavors.
- Adjust the Heat: If you like things spicy, increase the amount of red curry paste or add a few slices of fresh jalapeño.
- Fresh Lime: Don’t skip the fresh lime juice at the end—it adds a necessary pop of brightness that balances the creamy coconut milk. Fresh lemon juice is a good substitute if needed.
- Gluten-free: Just swap out the regular soy sauce for tamari and make sure your noodles are gluten-free, like rice noodles or specific gluten-free ramen brands.
- Vegan: Use vegetable broth instead of chicken broth and skip any non-vegan toppings like eggs. Use vegan fish sauce (yes, it exists!), and double-check the ingredients in the curry paste. Tofu is a great vegan-friendly option for added protein, or you could add extra veggies like broccoli and red bell peppers.
- Make Ahead: For the best results, prepare the broth ahead of time but cook the noodles just before serving to keep them from getting soggy.
Storage and Reheating Instructions
- Cool: Let the ramen cool to room temperature before you store it.
- Separate Components: Store the noodles separately from the broth if possible. This keeps the noodles from soaking up all the broth and becoming too soft.
- Refrigerate: Use airtight containers to store the ramen in the fridge. It’ll keep well for up to 4-5 days.
- Reheat Gently: When you’re ready to enjoy your ramen again, reheat the broth slowly on the stove. If you’ve stored the noodles separately, add them in the last few minutes just to warm them up.
Nutrition
Recipe Notes and Expert Tips
To make your coconut ramen even better, here are a few tips and tricks:
- Boost the Umami: If you’re using vegetable broth, consider adding a splash of tamari or extra soy sauce to deepen the umami flavor.
- Coconut Milk: Opt for full-fat coconut milk for the creamiest texture. It really makes a difference in how rich the broth feels.
- Add Protein: Chicken, shrimp, or tofu make excellent additions. Add them when you add the broth so they can cook thoroughly and soak up the flavors of the soup.
- Toppings: Beyond the basics, try adding crispy tofu, fresh cilantro, or even a few drops of sesame oil right before serving to enhance the flavors.
- Adjust the Heat: If you like things spicy, increase the amount of red curry paste or add a few slices of fresh jalapeño.
- Fresh Lime: Don’t skip the fresh lime juice at the end—it adds a necessary pop of brightness that balances the creamy coconut milk. Fresh lemon juice is a good substitute if needed.
- Gluten-free: Just swap out the regular soy sauce for tamari and make sure your noodles are gluten-free, like rice noodles or specific gluten-free ramen brands.
- Vegan: Use vegetable broth instead of chicken broth and skip any non-vegan toppings like eggs. Use vegan fish sauce (yes, it exists!), and double-check the ingredients in the curry paste. Tofu is a great vegan-friendly option for added protein, or you could add extra veggies like broccoli and red bell peppers.
- Make Ahead: For the best results, prepare the broth ahead of time but cook the noodles just before serving to keep them from getting soggy.
How to Store Leftover Coconut Ramen
Got leftovers? No problem! Here’s how to keep your coconut ramen tasting great for later:
- Cool: Let the ramen cool to room temperature before you store it.
- Separate Components: Store the noodles separately from the broth if possible. This keeps the noodles from soaking up all the broth and becoming too soft.
- Refrigerate: Use airtight containers to store the ramen in the fridge. It’ll keep well for up to 4-5 days.
- Reheat Gently: When you’re ready to enjoy your ramen again, reheat the broth slowly on the stove. If you’ve stored the noodles separately, add them in the last few minutes just to warm them up.
What to Serve with Coconut Curry Ramen
Here’s what works well with this coconut ramen soup:
Spring Rolls
Fresh or fried, spring rolls make a crunchy, delightful side that pairs beautifully with the creamy ramen. Stuff them with vegetables, shrimp, or tofu and dip them in a sweet and spicy sauce.
Tempura
Whether it’s shrimp or an assortment of vegetables, tempura provides a crispy crunch that contrasts well with the smooth broth of the ramen. Just think of it as a fancy crouton!
Asian Slaw
A slaw made from shredded cabbage, carrots, and maybe some bell peppers, tossed in a vinaigrette made from vinegar, lime juice, and a touch of sesame oil, can add a refreshing and crisp element to your ramen meal.
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