Instant ramen noodles were invented in 1958 by flash-frying at 140°C—this technique creates those signature wavy ridges.
Coconut Curry Ramen
Warm up your winter nights with this delightful Coconut Curry Ramen! Packed with rich coconut milk, fragrant curry paste, and fresh vegetables, each slurp is a cozy hug for your taste buds. Dive into a bowl of this spicy, soupy goodness and let the comforting flavors transport you to a tropical paradise!
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
The Story
This bastard child of Japanese ramen and Thai tom kha was birthed in 1980s Los Angeles when homesick Thai immigrants discovered that instant ramen packets cost fifty cents versus eight dollars for proper pho—they dumped coconut milk into chicken-flavored MSG water, added whatever chilli paste survived the journey from Bangkok, and accidentally created the most addictive fusion disaster that food purists still argue about in downtown Little Tokyo.
Regional Twist
In Chiang Mai's night markets, they double the coconut milk, swap regular chilli oil for nam prik pao, and throw in palm sugar with the peanut butter for that sweet-heat balance.
📝 Ingredients
Shopping List
- as needed any extra veggies or protein
- as needed any noodles
- 1 tbsp (15 ml) chilli sauce
- 1 cup (237 ml) coconut milk
- as needed crushed peanuts
- 1-2 tsp (5 ml) garlicky chilli paste
- 1-2 springs green onions
- as needed mushrooms
- as needed sesame seeds
- as needed spring onion greens
Pantry Items
Amounts also listed in instructions below
- chilli oil (to taste)
- garlic (to taste)
- oil (to taste)
- onion (to taste)
- peanut butter (to taste)
- salt (to taste)
- 1 cup (118 ml) simmering broth
- soy sauce (to taste)
- 1.5-2 cups (355 ml) vegetable stock
👨🍳 Instructions
- 1
Heat a little oil in a pan and add garlic, onions, and the white part of the spring onions. Cook them on medium until they smell amazing and start to soften.
- 2
Add in the chilli oil, chilli sauce, vegetable stock, and a pinch of salt. Let this bubble away so the flavours come together.
- 3
In a separate bowl, mix peanut butter, soy sauce, and your garlicky chilli paste. Scoop about 1/2 cup of the simmering broth into this and whisk until smooth and creamy.
- 4
Pour the coconut milk into your main pan and let it simmer gently for a few minutes.
- 5
Boil your noodles on the side according to the packet instructions.
- 6
Pour the coconut broth into your creamy base, stir until everything is glossy and smooth, and adjust salt if you need to.
- 7
Add in your noodles and any proteins and veggies and mix it well and enjoy!
💡 Pro Tips
- ✓Bloom your aromatics (garlic and onions) at 275-300°F oil temperature for 60-90 seconds to develop maximum flavor compounds through the Maillard reaction without burning.technique275-300°F for 60-90 seconds
- ✓Temper your peanut butter mixture by adding hot broth in 3-4 small additions while whisking to prevent the oils from separating and creating a grainy texture.technique3-4 additions
- ✓Keep coconut milk below 185°F during simmering because higher temperatures cause the proteins to coagulate and the fat to separate, creating an unappetizing curdled appearance.timingBelow 185°F
- ✓Use natural peanut butter with 85-90% peanuts for better emulsification since commercial varieties with stabilizers don't incorporate as smoothly into hot liquids.ingredient85-90% peanuts
- ✓Cook ramen noodles 30-60 seconds less than package directions since they'll continue cooking in the hot broth and absorb liquid, preventing mushy texture.timing30-60 seconds less
Share this recipe
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Instant ramen noodles were invented in 1958 by flash-frying at 140°C—this technique creates those signature wavy ridges.
Coconut Curry Ramen
Warm up your winter nights with this delightful Coconut Curry Ramen! Packed with rich coconut milk, fragrant curry paste, and fresh vegetables, each slurp is a cozy hug for your taste buds. Dive into a bowl of this spicy, soupy goodness and let the comforting flavors transport you to a tropical paradise!
The Story
This bastard child of Japanese ramen and Thai tom kha was birthed in 1980s Los Angeles when homesick Thai immigrants discovered that instant ramen packets cost fifty cents versus eight dollars for proper pho—they dumped coconut milk into chicken-flavored MSG water, added whatever chilli paste survived the journey from Bangkok, and accidentally created the most addictive fusion disaster that food purists still argue about in downtown Little Tokyo.
Regional Twist
In Chiang Mai's night markets, they double the coconut milk, swap regular chilli oil for nam prik pao, and throw in palm sugar with the peanut butter for that sweet-heat balance.
📝 Ingredients
Shopping List
- as needed any extra veggies or protein
- as needed any noodles
- 1 tbsp (15 ml) chilli sauce
- 1 cup (237 ml) coconut milk
- as needed crushed peanuts
- 1-2 tsp (5 ml) garlicky chilli paste
- 1-2 springs green onions
- as needed mushrooms
- as needed sesame seeds
- as needed spring onion greens
Pantry Items
Amounts also listed in instructions below
- chilli oil (to taste)
- garlic (to taste)
- oil (to taste)
- onion (to taste)
- peanut butter (to taste)
- salt (to taste)
- 1 cup (118 ml) simmering broth
- soy sauce (to taste)
- 1.5-2 cups (355 ml) vegetable stock
👨🍳 Instructions
- 1
Heat a little oil in a pan and add garlic, onions, and the white part of the spring onions. Cook them on medium until they smell amazing and start to soften.
- 2
Add in the chilli oil, chilli sauce, vegetable stock, and a pinch of salt. Let this bubble away so the flavours come together.
- 3
In a separate bowl, mix peanut butter, soy sauce, and your garlicky chilli paste. Scoop about 1/2 cup of the simmering broth into this and whisk until smooth and creamy.
- 4
Pour the coconut milk into your main pan and let it simmer gently for a few minutes.
- 5
Boil your noodles on the side according to the packet instructions.
- 6
Pour the coconut broth into your creamy base, stir until everything is glossy and smooth, and adjust salt if you need to.
- 7
Add in your noodles and any proteins and veggies and mix it well and enjoy!
💡 Pro Tips
- ✓Bloom your aromatics (garlic and onions) at 275-300°F oil temperature for 60-90 seconds to develop maximum flavor compounds through the Maillard reaction without burning.technique275-300°F for 60-90 seconds
- ✓Temper your peanut butter mixture by adding hot broth in 3-4 small additions while whisking to prevent the oils from separating and creating a grainy texture.technique3-4 additions
- ✓Keep coconut milk below 185°F during simmering because higher temperatures cause the proteins to coagulate and the fat to separate, creating an unappetizing curdled appearance.timingBelow 185°F
- ✓Use natural peanut butter with 85-90% peanuts for better emulsification since commercial varieties with stabilizers don't incorporate as smoothly into hot liquids.ingredient85-90% peanuts
- ✓Cook ramen noodles 30-60 seconds less than package directions since they'll continue cooking in the hot broth and absorb liquid, preventing mushy texture.timing30-60 seconds less