the components
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3 tablespoons toasted sesame oil
100g shiitake mushrooms, chopped
4 cloves of grated garlic
A tablespoon of grated ginger
4 cups chicken or vegetable broth
1/2 teaspoon ground turmeric
1/2 teaspoon brown sugar
2 tablespoons soy sauce
A tablespoon of fish sauce
1 tablespoon sambal or other chili paste
2 tablespoons red curry paste
A carton of unsweetened coconut milk
A tablespoon of lemon juice
250g instant ramen noodles
Chile oil
sesame
Chives
4 boiled eggs
Preparation method
Heat a tablespoon of sesame oil in a large pot over medium heat.
Add the shiitake mushrooms and cook until they turn brown.
Add a tablespoon of sesame oil and season with salt and pepper.
Cook the mushrooms until crisp, then set them aside.
Reduce the heat and add a tablespoon of sesame oil, garlic and ginger, and leave everything on the fire for two minutes.
Add the chicken or vegetable broth, scrape up with a wooden spoon what remains at the bottom of the pot, then let the mixture boil.
Add turmeric, brown sugar, soy sauce and fish sauce and stir.
Add the red curry paste and sambal and stir.
Add the coconut milk, squeeze the lemon, and stir.
When the broth starts to boil, add the ramen noodles and cook for 2 minutes.
Serve the ramen in the spicy coconut broth hot with the remaining shiitake, sesame, chives, chili oil and egg.