How can I use leftover peanut butter?

Use leftover peanut butter in future preparations of this ramen dish or other recipes that include a nut paste ingredient mixed into a sauce․ Peanut butter is one of several ingredients in this recipe that provide texture and other flavors‚ in addition to coconut milk and other ingredients․ Follow storage instructions on the peanut butter label․ Measure peanut butter carefully when preparing this recipe to prevent changes in the broth flavor․

Can I use tofu instead of eggs?

Yes‚ tofu can be used in place of eggs in this recipe because of the recipe suggestion that suggests using tofu in place of eggs․ The tofu will not have the same consistency as soft-boiled eggs cooked for six minutes․ Suggested use of tofu for this recipe is as a garnish‚ not in the soup base․ Slice tofu as desired before garnishing bowls with scallion and sesame seeds․

Can I change the vegetables?

Yes‚ the source says you can substitute other vegetables for the listed mushrooms and pak choi․ Other vegetables in the soup will change its texture and liquid content․ Add small quantities of other vegetables so they don't compete with the peanut and coconut flavors․ Consider adding other tender vegetables near the end of cooking‚ as pak choi requires only two minutes of cooking․

Can I make this ramen ahead?

Partly true․ It's recommended that you keep the noodles separate from other ingredients if you prepared them in advance․ Ramen noodles will soak up other liquids and soften over time when combined with other ingredients․ Strain the broth or other liquids before combining them with other ingredients․ To serve the dish‚ prepare a bowl of broth first and top it with noodles‚ mushrooms‚ pak choi‚ and other toppings in the same order as described in the original recipe․

Why is my ramen broth lumpy?

Heat and stir the peanut-coconut broth gently to avoid clumping․ The peanut-coconut broth mixture should be thoroughly stirred after adding peanut butter․ Garlic will burn and taste bitter if cooked for more than one minute; curry paste should be cooked for one minute․ Use a large pot to leave room for stirring when the noodles and other vegetables are added․

Creamy Peanut Coconut Ramen with Mushrooms and Pak Choi

By Isabella QuinnSep 25, 2026

Prep

10 min

Cook

15 min

Total

25 min

Servings

Level

Easy

Jump to recipe

Choose creamy‌ peanut‌ butter․ Creamy peanut butter blends smoothly with coconut milk and chicken‌ broth‌ to make peanut-coconut ramen soup․ Dishes made with peanut-coconut ramen‌ soup include steamed noodles and vegetables like mushrooms and pak choi in mildly spicy‌ soup․ Other items served alongside each bowl of peanut-coconut ramen soup include‌ soft-centered eggs‌ and scallions garnished with sesame seeds and optional chile peppers․

Creamy Peanut Coconut Ramen with Mushrooms and Pak Choi

Garlic is‌ stir-fried in sesame oil or‌ other wok oil․ Sliced ginger and‌ red curry paste are stir-fried for‌ one minute․ Coconut milk‚ chicken broth‚ soy sauce‚ fish sauce‚ peanut butter‚ and‌ maple syrup are stirred in to make the‌ broth creamy․ Sliced‌ mushrooms and pak choi are stir-fried to‌ add texture․ Precooked ramen noodles are stirred in to‌ increase the quantity of‌ food․ Serving suggestions include halved eggs cooked for six minutes‚‌ green onions‚ sesame seeds‚ and fresh‌ chile or chile oil․

Cook‌ the garlic briefly and cook the curry paste for‌ its stated minute to avoid a bitter taste from the garlic․ When you remove the‌ cover and cook the broth for‌ 10 minutes‚ the broth should no longer be lumpy․ Mushrooms and pak‌ choi can be added at‌ this point․ Vegetables cook for‌ 2 minutes and noodles for‌ another 2․ Other ingredients may be affected‌ if‌ cooked longer․

Pour‌ broth into serving bowls․ Add cooked noodles and mushrooms and pak‌ choi as directed in the recipe․ Add sliced scallions and halved eggs and‌ sesame and optional heat at the end of preparation․ The recipe does not provide‌ storage suggestions․ Eat this dish shortly after preparing‌ it․

Why you'll love this recipe

Smooth peanut butter is a good ingredient‌ for this recipe, Adding coconut milk and chicken broth will give you a creamy soup with few‌ other ingredients․
Coconut milk softens the‌ red curry paste’s heat, Soy sauce‚‌ fish sauce‚ and maple syrup provide other flavorings‚ as indicated in the recipe title․
Pak choi and halved mushrooms provide additional flavor to this soup, They cook relatively quickly and retain a different texture from the noodles․
Precooked ramen noodles reduce cooking time, Other ingredients in ramen‚ including vegetables and other toppings‚ add more texture to the final dish․
Six-minute eggs have a soft-centered topping‚ as called for in the recipe, Scallions and sesame seeds are prepared as toppings for the eggs․
Optional fresh chopped chiles and chile oil and sesame seeds can be added at the customer's request, The main dish of peanut and coconut soup suits different preferences․

Instructions

Heat the oil in a large pot and briefly fry the garlic.

Add the ginger and red curry paste and toast for 1 minute.

Pour in the chicken broth and coconut milk. Stir in the soy sauce, fish sauce, peanut butter, and maple syrup.

Cover and simmer gently for 10 minutes.

Add the mushrooms and pak choi and simmer for 2 minutes.

Add the ramen noodles and cook for a further 2 minutes.

Pour the broth into bowls first, then add the noodles, mushrooms, and pak choi.

Top with spring onions, halved eggs, sesame seeds, and optional fresh chile and chile oil.

FAQ

Smooth peanut butter works best in this recipe․ It will be easiest to combine with the other liquid ingredients‚ including coconut milk․ The recipe ingredients list peanut butter‚ but the type or sweetness is not described․ Use any smooth peanut butter and stir thoroughly when adding it to the recipe․ If the peanut butter is thick when you add it to the recipe‚ keep stirring without other unstated liquids․

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Dinner Pasta Asian Quick Meals

Creamy Peanut Coconut Ramen with Mushrooms and Pak Choi

Name: Creamy Peanut Coconut Ramen with Mushrooms and Pak Choi
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Ingredients: 1 package ramen noodles (pre-cooked); 2 pak choi; 2 spring onions; 2 eggs (cooked for 6 minutes); 250 g mushrooms (halved); 2 cloves garlic (chopped); 1 tbsp ginger (chopped); 2 tbsp red curry paste; 3 tbsp soy sauce; 2 tbsp fish sauce; 800 ml chicken broth; 400 ml coconut milk; 3 tbsp peanut butter; 1 tbsp maple syrup; 3 tbsp sesame oil or wok oil; 1 tbsp sesame seeds (optional); fresh chile (optional); chile oil (optional)

By Isabella QuinnSep 25, 2026

Prep

10 min

Cook

15 min

Total

25 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Smooth peanut butter is a good ingredient‌ for this recipe, Adding coconut milk and chicken broth will give you a creamy soup with few‌ other ingredients․
Coconut milk softens the‌ red curry paste’s heat, Soy sauce‚‌ fish sauce‚ and maple syrup provide other flavorings‚ as indicated in the recipe title․
Pak choi and halved mushrooms provide additional flavor to this soup, They cook relatively quickly and retain a different texture from the noodles․
Precooked ramen noodles reduce cooking time, Other ingredients in ramen‚ including vegetables and other toppings‚ add more texture to the final dish․
Six-minute eggs have a soft-centered topping‚ as called for in the recipe, Scallions and sesame seeds are prepared as toppings for the eggs․
Optional fresh chopped chiles and chile oil and sesame seeds can be added at the customer's request, The main dish of peanut and coconut soup suits different preferences․

Ingredients

Servings3

•1 package ramen noodles (pre-cooked)
•2 pak choi
•2 spring onions
•2 eggs (cooked for 6 minutes)
•250 g mushrooms (halved)
•2 cloves garlic (chopped)
•1 tbsp ginger (chopped)
•2 tbsp red curry paste
•3 tbsp soy sauce
•2 tbsp fish sauce
•800 ml chicken broth
•400 ml coconut milk
•3 tbsp peanut butter
•1 tbsp maple syrup
•3 tbsp sesame oil or wok oil
•1 tbsp sesame seeds (optional)
•fresh chile (optional)
•chile oil (optional)

Instructions

1
Heat the oil in a large pot and briefly fry the garlic.
2
Add the ginger and red curry paste and toast for 1 minute.
3
Pour in the chicken broth and coconut milk. Stir in the soy sauce, fish sauce, peanut butter, and maple syrup.
4
Cover and simmer gently for 10 minutes.
5
Add the mushrooms and pak choi and simmer for 2 minutes.
6
Add the ramen noodles and cook for a further 2 minutes.
7
Pour the broth into bowls first, then add the noodles, mushrooms, and pak choi.
8
Top with spring onions, halved eggs, sesame seeds, and optional fresh chile and chile oil.