Spiny Coconut Curry Ramen
A tropical-meets-umami fusion of coconut-based curry with rich ramen noodles, topped with seafood (like spiny lobster, prawns, or crab), fresh herbs, and soft-boiled eggs. Creamy, spicy, and utterly soul-satisfying.
Time Required: ~50 minutes
Prep Time: 20 minutes
Cook Time: 30 minutes
Serves: 2–3
Ingredients
For the Broth:
1 tbsp vegetable oil or coconut oil
2 cloves garlic, minced
1 tbsp fresh ginger, mince
2 tbsp Thai red curry paste (adjust to spice level)
1 tsp turmeric powder (optional, for color
400 ml (1 can) coconut milk (full fat
500 ml chicken or vegetable stock
1 tbsp fish sauce (or soy sauce for vegetarian)
1 tsp brown sugar or palm sugar
Juice of ½ lime
Salt to taste
For the Protein (Spiny Coconut):
200–300g spiny lobster meat, crab meat, prawns, or mix
1 tsp lime zest
1 tbsp
Pinch of chili flakes (optional)
For the Ramen Bowl:
2–3 ramen noodle bricks (fresh or instant, discard seasoning)
2 soft-boiled eggs (boiled 6–7 mins, then chilled in cold water)
1 cup bean sprouts
½ cup sliced shiitake or oyster mushrooms
½ cup bok choy or spinach
Fresh cilantro, chopped
Thai basil leaves (optional)
Sliced chili (for garnish)
Lime wedges
Step-by-Step Instructions
1. Prepare the Soft-Boiled Eggs (10 mins)
Boil water and gently add eggs.
Boil for 6½ minutes.
Transfer to ice water for 2 mins.
Peel and set aside.
Time: 10 mins (can be done in parallel)
2. Make the Curry Broth (15 mins)
Heat oil in a medium pot over medium heat.
Sauté garlic and ginger for 1–2 mins.
Stir in red curry paste and turmeric; cook 1 min until fragrant.
Pour in coconut milk and stir until combined.
Add chicken/veg stock and bring to a simmer.
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Stir in fish sauce, lime juice, and sugar.
Simmer uncovered on low for 10 mins.
Time: 15 mins
Tip: Taste and adjust salt/sweet/sour/spice as needed.
3. Cook the Seafood (Spiny Coconut part) (7–8 mins)
In a separate pan, heat butter over medium-high heat.
Add spiny lobster/prawns/crab meat with lime zest and chili flakes.
Sauté until cooked through and lightly golden (about 4–5 mins).
Season with a pinch of salt and squeeze of lime.
: 7–8 mins
4. Cook the Noodles (3–4 mins)
Boil ramen noodles according to package instructions (usually 3–4 mins).
Drain and set aside.
Time: 3–4 mins
5. Assemble the Bowls (5 mins)
In a deep bowl, add noodles.
Pour hot curry broth over them.
Add your seafood on top.
Add sliced mushrooms, bok choy (lightly blanched), and bean sprouts.
Halve and add the soft-boiled egg.
Garnish with cilantro, Thai basil, sliced chili, and a lime wedge.
Serving Suggestions
Serve hot with chopsticks and a spoon.
Side dish: Thai cucumber salad or crispy tofu.
Drink: Iced jasmine tea or coconut water.
Common Q&A
Q: What does “Spiny Coconut” refer to?
A: It refers to combining spiny seafood (like lobster or crab) with rich coconut curry broth. There’s no actual “spiny coconut” fruit—just a catchy fusion name.
Q: Can I make it vegetarian?
A: Yes! Replace seafood with tofu or mushrooms. Use soy sauce instead of fish sauce and veggie broth.
Q: How spicy is it?
A: Medium spicy if using standard red curry paste. Reduce paste or add more coconut milk for milder flavor.
Q: Can I make it ahead?
A: Yes, the curry broth can be made a day ahead. Boil noodles and cook seafood fresh for best texture.
Q: How do I store leftovers?
A: Store broth and noodles separately in the fridge. Reheat br
oth and pour over noodles to avoid sogginess.