Spicy Coconut Curry Noodles
There’s something incredibly comforting about a bowl of Spicy Coconut Curry Noodles. I remember the first time I made this dish—it was a chilly evening, and I wanted something warm, spicy, and comforting. The idea of mixing creamy coconut milk with spicy red curry paste came to me, and before I knew it, I was creating what would become one of my favorite recipes. Spicy Coconut Curry Noodles have since become a go-to in my kitchen, especially when I need a quick and satisfying meal.
Inspiration Behind the Dish
Creating Spicy Coconut Curry Noodles was like a culinary adventure. I love how the rich coconut milk balances the heat from the curry paste and chili oil, making every bite a burst of flavor. The addition of shiitake mushrooms adds a nice texture, while the boiled eggs bring a creamy richness that ties everything together. This dish is versatile too—you can easily swap ingredients to suit your taste or dietary needs, making it a dish that’s both customizable and consistently delicious.
Cooking Experience
Cooking Spicy Coconut Curry Noodles is an experience in itself. From the moment the garlic and ginger hit the hot sesame oil, filling the kitchen with their intoxicating aroma, I knew I was on to something special. As the broth simmers, the flavors meld together beautifully, creating a fragrant base for the noodles. It’s a dish that comes together quickly, yet tastes like it’s been simmering all day. And the best part? It’s all made in one pot, making cleanup a breeze.
Enjoying the Dish
When I finally sat down to enjoy my bowl of Spicy Coconut Curry Noodles, it was everything I hoped for—creamy, spicy, and utterly satisfying. I topped it with crispy shiitake mushrooms, a sprinkle of sesame seeds, and a drizzle of chili oil for extra heat. Each bite was a delightful mix of textures and flavors. Whether you’re enjoying it as a quick weeknight dinner or serving it to guests, Spicy Coconut Curry Noodles is sure to impress.
Table of Contents
Chef’s Notes- Spicy Coconut Curry Noodles
- Noodle Timing: Cook the ramen noodles just before serving to prevent them from becoming too soft or soaking up too much broth. If you need to cook them earlier, toss them in a bit of oil to prevent sticking.
- Spice Control: Adjust the amount of chili paste according to your heat tolerance. If you prefer a milder dish, reduce the sambal or chili paste, or omit it entirely and let diners add their own chili oil at the table.
- Broth Consistency: For a thicker, creamier broth, you can simmer the coconut milk for a few extra minutes after adding it to the pot. This will reduce the liquid slightly and concentrate the flavors.
- Mushroom Texture: To achieve perfectly crispy shiitake mushrooms, ensure they’re not overcrowded in the pot. Cook them in batches if necessary, and allow them to cook undisturbed for the first few minutes to develop a nice crust.
- Ingredient Flexibility: This recipe is highly adaptable. You can swap out the protein, add more vegetables like bell peppers or spinach, or even use different types of noodles depending on what you have on hand.
- Enhancing Flavor: Adding a splash of fish sauce or soy sauce just before serving can boost the umami flavor of the dish. A sprinkle of fresh lime juice can also brighten the flavors.
Spicy Coconut Curry Noodles
4
bowls5
minutes15
minutes115
kcal20
minutesDive into a bowl of Spicy Coconut Curry Noodles that’s bursting with flavor! This ultra-creamy, slightly spicy broth is paired with quick-cooking noodles and your favorite Asian ingredients. Ready in just 20 minutes and made in one pot, it’s the perfect weeknight meal. Garnish with scallions, cilantro, eggplant, or chicken for an extra touch. This dish is versatile, delicious, and sure to impress!
Ingredients
For the Broth:
3 tablespoons toasted sesame oil (divided)
garlic cloves, finely grated
1 tablespoon freshly grated ginger
4 cups chicken or vegetable broth
1/2 teaspoon ground turmeric
1/2 teaspoon brown sugar
2 tablespoons low sodium soy sauce
1 tablespoon fish sauce
1 tablespoon sambal or other chili paste (adjust to taste)
2 tablespoons mild red curry paste
1 can full-fat unsweetened coconut milk
1 tablespoon lime juice
For the Noodles and Toppings:
9 ounces instant ramen noodles
3.3 ounces shiitake mushrooms, torn into pieces
Chili oil for serving
Sesame seeds for serving
Chopped chives for serving
4 boiled eggs (cooked for 7 minutes)
- Alternative Ingredients:
Chicken Broth: Vegetable broth for a vegetarian option.
Fish Sauce: Soy sauce or tamari for a vegan alternative.
Sambal: Sriracha or any other chili paste.
Shiitake Mushrooms: Button mushrooms or portobello mushrooms.
Ramen Noodles: Rice noodles or soba noodles.
Directions
- Prep Work – Begin by grating the garlic and ginger. Tear the shiitake mushrooms into small pieces. Heat 1 tablespoon of sesame oil in a large pot over medium heat. Add the shiitake mushrooms and cook until they start to brown (about 5 minutes). Sprinkle with another tablespoon of sesame oil, season with salt and pepper, and cook until crispy (another 3-4 minutes). Remove from the pot.
- Aromatics – Reduce the heat to low and add the remaining tablespoon of sesame oil to the pot. Add the grated garlic and ginger and cook until fragrant (about 1 minute). Deglaze the pot with chicken broth while scraping up any brown bits from the bottom with a wooden spoon. Bring to a boil.
- Seasoning – Add ground turmeric, brown sugar, soy sauce, and fish sauce to the boiling broth. Stir in the red curry paste and sambal. Pour in the coconut milk and squeeze in the lime juice. Stir well to combine.
- Cooking Noodles – When the broth starts to boil again, add the instant ramen noodles and cook for about 2 minutes until tender.
- Serving – Serve immediately by ladling the broth and noodles into bowls. Top each bowl with crispy shiitake mushrooms, a drizzle of chili oil, sesame seeds, chopped chives, and halved boiled eggs.
Equipment
- chef’s knife
- cutting board
- Large Pot
- Wooden Spoon
Nutrition Facts
- Calories: 115kcal
- Fat: 6g
- Saturated Fat: 2g
- Cholesterol: 191mg
- Sodium: 1793mg
- Potassium: 232mg
- Carbohydrates: 6g
- Fiber: 1g
- Sugar: 3g
- Protein: 10g
- Vitamin A: 267IU
- Vitamin C: 2mg
- Calcium: 45mg
- Iron: 1mg
FAQs- Spicy Coconut Curry Noodles
Can I make this dish vegetarian or vegan?
Yes! Substitute chicken broth with vegetable broth, and replace fish sauce with soy sauce or tamari for a vegan-friendly version.
How can I store leftovers?
Store the noodles and broth separately in airtight containers in the refrigerator for up to 2 days. Reheat the broth in a pot and add the noodles just before serving to maintain the texture.
What can I use instead of ramen noodles?
You can use rice noodles, soba noodles, or even udon noodles as an alternative to ramen. Adjust the cooking time according to the package instructions.
Can I add more vegetables to this dish?
Absolutely! Vegetables like bell peppers, baby spinach, bok choy, or snap peas would complement the flavors of the curry broth. Add them to the pot a few minutes before the noodles to ensure they cook through.
How can I make this dish less spicy?
Reduce or omit the chili paste in the broth and serve with chili oil on the side, allowing each person to adjust the spice level to their liking.
