Description
Our delicious Coconut Curry Ramen Bowl recipe is packed with all the best flavors, including some crispy beef and shiitake mushrooms!
Ingredients
Scale
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.