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Coconut Curry Ramen

This recipe delivers a quick and flavorful coconut curry ramen, blending aromatic vegetables with a rich, fragrant broth and quick-cooking noodles. Garnished with fresh green onions and hard-boiled eggs, it's a comforting and satisfying meal ready in under an hour, perfect for a weeknight dinner.
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Total Time 35 minutes
Course lunch/dinner
Cuisine Japanese
Servings 6 people
Calories 2132 kcal

Equipment

  • 1 Large Pot or Dutch Oven For preparing the broth and cooking noodles.
  • 1 Cutting Board
  • 1 Chef's knife For all vegetable preparation.
  • 1 Ladle For serving the ramen.
  • 1 Measuring Spoons and Cups For accurate ingredient measurement.

Ingredients
  

Main

  • 2 Packages ramen Noodles flavor packets discarded
  • 2 tablespoon Sesame Oil divided
  • 2 Carrots halved, then cut into sticks
  • 1/2 Red Bell Pepper sliced
  • 2 Cups sliced Shitake Mushroom caps
  • Pinch salt plus more to taste
  • 2 Cups sliced Bok Choy
  • 1/2 Yellow Onion chopped
  • 1 tablespoon chopped Fresh Ginger
  • 2 Cloves Garlic chopped
  • 1 tablespoon Yellow Curry paste or more to taste
  • 1 13.5 ounce Can Coconut Milk
  • 3 Cups Chicken or Vegetable Broth
  • 1 Green Onion sliced, green and white part for garnish
  • 3 hard boiled eggs peeled and halved

Instructions
 

  • Prepare all vegetables: slice carrots, red bell pepper, shiitake mushrooms, bok choy, and green onion; chop yellow onion, fresh ginger, and garlic. Peel and halve hard-boiled eggs.
  • Heat 1 tablespoon of sesame oil in a large pot or Dutch oven over medium heat. Add sliced carrots, red bell pepper, and shiitake mushrooms with a pinch of salt; sauté for 5-7 minutes until slightly tender. Remove vegetables and set aside.
  • Add the remaining 1 tablespoon of sesame oil to the pot. Add chopped yellow onion and cook until softened, about 3-4 minutes. Stir in chopped fresh ginger and garlic, cooking for another minute until fragrant.
  • Stir in the yellow curry paste and cook for 1-2 minutes, stirring constantly, to bloom the spices and deepen their flavor.
  • Pour in the coconut milk and chicken or vegetable broth. Bring the mixture to a simmer, then reduce heat and let it gently simmer for 5-7 minutes to allow the flavors to meld. Taste and adjust salt and curry paste as needed.
  • Add the previously sautéed carrots, bell pepper, and mushrooms back into the simmering broth.
  • Add the ramen noodles (without their flavor packets) to the pot and cook according to package directions, typically 2-3 minutes, until tender but still firm.
  • During the last minute of cooking the noodles, stir in the sliced bok choy until just wilted and bright green.
  • Ladle the hot coconut curry ramen into serving bowls.
  • Garnish each serving with sliced green onions and halved hard-boiled eggs before serving immediately.

Notes

To truly elevate the flavor, always 'bloom' the yellow curry paste by sautéing it briefly with the aromatics (onion, ginger, garlic) in sesame oil before adding liquids. This toasts the spices and unlocks a deeper, richer flavor profile. When adding vegetables, incorporate them in stages: harder vegetables like carrots first, followed by bell peppers and mushrooms, and finally the bok choy during the last minute of cooking to maintain its vibrant color and slight crispness. Cook the ramen noodles directly in the broth for maximum flavor absorption, but be mindful of timing; they cook quickly, and overcooking will result in a mushy texture. Taste and adjust seasoning (salt and curry paste) just before serving, as the coconut milk can mellow the spice. A squeeze of fresh lime juice at the end can brighten the entire dish.