1-Getting started: Getting started with this spicy coconut curry ramen recipe is straightforward and fun, taking just about 5 minutes to prep and 15 minutes to cook for a total of 20 minutes. Begin by heating 1 tablespoon of toasted sesame oil in a pot over medium heat and cook the 100 grams of torn shiitake mushrooms until they’re browned and crispy, seasoning them with salt and pepper; then remove them from the pot. This step adds a nice crunch to your final dish.

2-Next, reduce the heat to low and add another 1 tablespoon of toasted sesame oil, along with the 4 grated garlic cloves and 1 tablespoon of freshly grated ginger, cooking until they’re fragrant. This builds a solid flavor base for your spicy ramen. Now, deglaze the pot with 4 cups of chicken or vegetable broth and bring it to a boil, then stir in 0.5 teaspoon ground turmeric, 0.5 teaspoon brown sugar, 2 tablespoons low sodium soy sauce, 1 tablespoon fish sauce, 2 tablespoons Thai red curry paste, 1 tablespoon sambal oelek if you’re using it, 1 can of full-fat unsweetened coconut milk, and 1 tablespoon lime juice.

3-Once the mixture is boiling, add the 255 grams of instant ramen noodles and cook for 2 minutes until they’re just right. Serve it up right away, topping each bowl with the crispy shiitakes, sesame seeds, chopped chives, chili oil, and halved boiled eggs. For a smoother process, prepare all ingredients ahead, and if you’re into more pasta-based meals, try our creamy beef and bowtie pasta recipe for another easy idea.