Our flavorful Coconut Curry Ramen Bowls are the perfect comfort food for dinner tonight! Made with crispy beef, sautéed mushrooms, ramen noodles, and the most flavorful broth. You are going to absolutely love this epic ramen bowl!
The Best Coconut Curry Ramen Bowls
We are huge ramen fans over here at The Wooden Skillet and we would love to tell you that this is a quick and easy ramen, but it is a little bit tedious. However, it is one hundred percent worth it! You could keep it simple and just make the broth and noodles in a matter of minutes, for a comforting bowl of ramen. But we highly recommend taking the time to add the beef, mushrooms, and a soft boiled egg on top! They are definitely worth your time!
Looking for More Ramen Recipes?
If you love a good ramen as much as we do, you definitely need to try our Slow Cooker Beef Ramen!
What You Will Need
- butter – a little in the large pot to sauté all of the aromatics.
- onion, garlic and ginger – love starting the broth base with these flavorful additions!
- lemongrass – a light and refreshing ingredient that adds the best flavor.
- chicken stock – we used a store-bought chicken broth, but you could also use vegetable broth.
- coconut milk – pick-up your favorite one from your local grocery store and be sure to fully incorporate before adding to the soup pot (it tends to separate in the can).
- peanut butter – just a small amount can really round out that depth of flavor.
- curry paste – we love using Thai curry paste, but you can use your favorite variety.
- lime zest & lime juice – this touch of acidity really helps to amplify all the flavors going on in the pot.
- garlic chili sauce – add some to the broth and crispy beef to add some warmth and a bit of spice, option to add more if you really want to increase that spice leve.
- fish sauce & sesame oil – traditional ingredients when making any type of ramen recipe.
- salt and pepper – simple seasonings that are always a must!
- fresh basil – love this fresh herb to add even more flavor.
- noodles – we used some instant ramen noodles, but rice noodles or any other type of noodle that you love in ramen would work.
- shiitake mushrooms – highly recommend these delicious mushrooms on top – so good!
- ground beef – browned with some garlic chili sauce and ginger, but other protein options would be great too. Like, shredded chicken or even tofu.
How To Make Coconut Curry Ramen Bowls
The first steps to making this curry ramen recipe are to bring a dutch oven to a medium high heat, melt butter, and add the garlic and onion to soften. Then add the ginger and lemongrass, move around to become fragrant. Then pour in the rest of ingredients noted in the recipe card step to make the curry broth.
Bring to a boil and then drop the heat to a simmer. Taste and adjust any seasonings as desired. Let is simmer on a low heat while you prepare the rest of your dinner.
Now, bring a large skillet to a medium heat add some more butter and sauté the mushrooms with a little salt. Remove the mushrooms, set aside, and bring the hot pan back to a medium heat. Brown the ground beef with some salt and pepper. Then mix in the garlic chili sauce and garlic.
While all the pieces of this coconut curry ramen recipe are cooking, cook the ramen noodles in some boiling water, drain, and divide between bowls. Build the perfect ramen bowl by adding some crispy beef, mushrooms, and a soft boiled egg on top!
Storage
Leftover ramen can be stored in an airtight container for 4-5 days in the fridge. We do recommend that you keep the broth separate from the noodles to prevent them from getting soggy.
Recipe FAQs
- What to add to curry ramen? The key ingredients in our recipe are beef, sautéed mushrooms, and a jammy egg. You could also add some bell peppers, bok choy, or garnish with some chopped green onion.
- Is curry ramen spicy? If you prepare it as it is written in the recipe card, it will have a warm heat but not spicy. To increase the heat level you can easily add more garlic chili sauce.
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Other Recipes You Might Like
- Chicken Ramen
- Pork Belly Ramen
- Hibachi Noodles
- Beef Bulgogi (Korean Beef)
- Sesame Ginger Crunch Ramen Salad
Coconut Curry Ramen Bowls
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 10 servings 1x
- Category: Dinner/Entree
- Method: Stove Top
- Cuisine: Asian-Inspired
Description
Our delicious Coconut Curry Ramen Bowl recipe is packed with all the best flavors, including some crispy beef and shiitake mushrooms!
Ingredients
Coconut Curry Ramen Bowls:
- 2 tablespoons butter (sub extra virgin olive oil)
- 3–4 teaspoons garlic, minced
- 1/2 sweet yellow onion, minced
- 1 teaspoon ginger, grated
- 2 teaspoons lemongrass, grated
- 3 cups chicken broth
- 2 cans full fat coconut milk
- 1 tablespoon creamy peanut butter
- 1 (4oz) jar + 2 tablespoons Thai Kitchen Red Curry Paste
- zest of 1 lime
- juice of 1/2 lime (more, if desired)
- 3 teaspoons garlic chili sauce
- 1 teaspoon fish sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon kosher salt (more, if desired)
- 1/4 teaspoon ground black pepper
- 1/4 cup packed fresh basil, roughly chopped (more for serving)
- 8oz ramen noodles, discard the seasoning packets (reg. or gluten-free)
- optional toppings: additional fresh basil, lime wedges, and soft boiled egg
Sautéed Shiitake Mushrooms:
- 2–3 tablespoons butter (sub with olive oil or plant-based butter)
- 8 oz shiitake mushrooms, sliced
- kosher salt
Crispy Ground Beef:
- 1 pound ground beef
- kosher salt and ground black pepper
- 2 teaspoons garlic chili sauce (option to add more, if desired)
- 1–2 teaspoons ginger, grated
Instructions
- Make Broth: Bring a large dutch oven to a medium-high heat and melt butter. Add onion and garlic; move around pan until fragrant and softened. Add ginger and lemongrass; continue to move around for 30 seconds. Now add the chicken broth, coconut milk, peanut butter, curry paste, lime zest, lime juice, garlic chili sauce, fish sauce, sesame oil, salt, pepper, and basil. Bring it to a boil and then reduce to simmer; stirring occasionally. Taste and add additional salt or garlic chili sauce, as desired.
- Cook Mushrooms: Meanwhile, bring a large cast iron skillet to a medium-high heat and add butter to melt. Add mushrooms and move around the hot pan until they are soft, but firm. Option to add more butter, if desired, and season with salt. Transfer to a plate and set aside.
- Crispy Garlic Chili Beef: In the same cast iron skillet, bring back to a medium high heat and add the ground beef. Season with salt and pepper, break apart and move around the pan to fully brown. Drain excess grease and return to heat. Add the garlic chili sauce and ginger; stir to combine.. Once fully cooked, transfer to a bowl and set aside.
- Cook Noodles: Boil water in a saucepan and cook the ramen noodles to al dente, according to the package directions. Drain and set aside until ready to serve.
- Serve: Divide noodles and broth into individual bowls. Top with mushrooms, crispy beef, fresh basil, soft boiled egg and any additional toppings you want. Enjoy!
Notes
- Spice Level: the recipe as-is has some nice, warm heat but isn’t overly spicy. Feel free to adjust the amount of garlic chili sauce, depending on your personal preference or even top with some Sriracha.
- Protein: we made a crispy beef to go in this ramen recipe, but you could also make chicken or even tofu!
- Storage: I wouldn’t recommend storing the broth and the noodles together – the noodles will continue to soak up the broth and become soggy.
B says
So good and full of the best warm flavors!
Erin says
So happy to hear that!!