1-Getting started: Getting started with Spicy Coconut Curry Ramen is as easy as it gets, and I’ll walk you through each step to ensure success. Begin by preparing your ingredients: grate the garlic and ginger, and tear the shiitake mushrooms to set the stage for a flavorful base. This prep only takes about 5 minutes, making it ideal for quick weeknight dinners.

2-Cooking the shiitakes: Heat 1 tablespoon of toasted sesame oil in a large pot over medium heat and sauté the shiitakes until they’re nicely browned. Add another tablespoon of sesame oil, season with salt and pepper, and cook until crispy then set them aside for later. Lower the heat, add the remaining sesame oil, grated garlic, and ginger, and cook for about 1 minute until everything smells amazing.

3-Making the broth: Next, deglaze the pot with 4 cups of broth, scraping up those tasty browned bits from the bottom. Bring it to a boil, then stir in the turmeric, brown sugar, soy sauce, fish sauce, red curry paste, and sambal oelek if you’re craving extra heat. Add the coconut milk and lime juice to create that creamy, balanced broth we all love.

4-Cooking the noodles and serving: Once your broth is boiling, toss in the 9 ounces of instant ramen noodles and cook for just 2 minutes they’ll be perfectly tender. Serve it up right away, topping with the crispy shiitakes, a drizzle of chili oil, sesame seeds, chopped chives, and those 4 boiled eggs cooked for 7 minutes each. For more noodle inspiration, try this creamy pasta recipe on our site.