Recipes
Coconut curry ramen with dried shiitake
Experience the perfect harmony of creamy coconut milk, spicy curry, and the deep umami flavor of dried shiitake mushrooms. This Thai-inspired ramen is a comforting dish, perfect for a chilly day or a quick, flavorful meal.
Which ingredients do you need?
Ingredients:
- 50 g dried shiitake mushrooms
- 200 g ramen noodles
- 1 liter vegetable broth
- 200 ml coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce (optional)
- 2 garlic cloves, minced
- 1 piece of ginger (2 cm), grated
- 1 tablespoon vegetable oil
- 2 soft-boiled eggs
- 100 g bean sprouts
- 2 spring onions, sliced
- 1 lime, cut into wedges
- Fresh coriander, for garnish
How do you make this dish?
- Rehydrate the dried shiitake mushrooms by soaking them in warm water for 20-30 minutes. Drain and slice them thinly. Reserve the soaking liquid for added flavor.
- Heat the vegetable oil in a large pot over medium heat. Sauté the garlic and ginger until fragrant. Add the red curry paste and cook for 1-2 minutes.
- Pour in the vegetable broth and reserved mushroom soaking liquid. Bring to a simmer and add the coconut milk, soy sauce, and fish sauce (if using). Stir well.
- Add the sliced shiitake mushrooms to the broth and let them simmer for 5-7 minutes. Meanwhile, cook the ramen noodles according to the package instructions.
- Divide the cooked noodles among serving bowls. Ladle the hot broth and mushrooms over the noodles. Top each bowl with a soft-boiled egg, bean sprouts, spring onions, and fresh coriander. Serve with lime wedges on the side for a tangy kick.
TIP: Adjust the spice level by adding more or less red curry paste to suit your taste. Enjoy!
