Ginger-Chili Coconut Curry Ramen

You read that right. This recipe is a delightful mixture of so many incredible flavors, it is destined to blow your mind!

RIP to my final bowl of this, I ended up dropping it onto the floor with my butter fingers.

Guess we'll have to make it again to make up for it :)

As always, tag us on Instagram if you try this one


  • 2 dried chilis (we used ancho)

  • 1 large shallot, 1/2 diced (the other half for the chili paste)

  • 3 cloves garlic

  • 1 tablespoon minced ginger

  • 1 stalk celery, diced

  • 4-5 carrots, diced

  • 1 bell pepper, diced

  • 1 diced potato

  • 1 cup mushroom broth

  • 1 cup chicken broth

  • 1 cup diced baby bella mushrooms

  • 1 cup veggie broth

  • 1 tablespoon thai red curry paste

  • 2 packets of ramen (add seasoning packet if available)

  • 2 eggs

  • 1/4 tablespoon chili powder, cayenne pepper

  • 1/2 tablespoon curry powder

  • Salt to taste

  • 1 can coconut milk

  • 2 tablespoon butter

  • 1 tablespoon sesame oil

  • Optional: ground meat


  • Prep all veggies and make chili paste

  • In a small saucepan, boil 3/4 cup water and drop chilis until softened

  • In small blender, blend chilis with 1/2 shallot and 3 cloves garlic

  • Once blended, pour into a bowl with the remaining liquid from the sauce pan

  • In Instant Pot (or dutch oven), drop butter into the pan

  • Add in bell pepper, diced shallot,thai chili paste, sesame oil, celery, mushroom, carrot, potato

  • Add in all seasonings (curry, chili powder, cayenne)

  • Pour in chili paste and all three cups of broth

  • Put lid on venting and pressure cook for 25 minutes (or simmer on low for 90+ minutes)

  • Once safe, open lid and add in coconut milk & noodles

  • Pressure cook for 1 more minute (or cook noodles on low)

  • Crack in two eggs and optional to add in ground meat (we used Impossible meat in ours!)

  • Grab your bowl, you're ready to eat! Enjoy this delicious and unique ramen!

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