Creamy Peanut Coconut Ramen with Mushrooms and Pak Choi
By Isabella Quinn
Choose smooth peanut butter that stirs easily, because it blends into coconut milk and chicken broth for a creamy, unified ramen base. This peanut coconut ramen pairs tender noodles with mushrooms and pak choi in a gently spicy, savory broth, then finishes each bowl with soft-centered eggs, scallions, sesame, and optional chile heat.
Garlic is briefly fried in sesame or wok oil before chopped ginger and red curry paste toast for one minute. Coconut milk, chicken broth, soy sauce, fish sauce, peanut butter, and maple syrup make the broth round and creamy. Halved mushrooms and pak choi add texture, while pre-cooked ramen brings bulk. Six-minute eggs, scallions, sesame, and optional fresh chile or chile oil are the stated toppings.
Keep the garlic brief and give the curry paste only its stated minute, because overbrowning garlic can turn bitter. After the covered broth simmers gently for ten minutes, it should look smooth before mushrooms and pak choi go in. The vegetables need just two minutes, then the noodles another two, so prolonged boiling is the main risk to their bite.
Pour broth into bowls first, then arrange the noodles, mushrooms, and pak choi on top as directed. Add scallions, halved eggs, sesame, and optional heat at the end. The source gives no leftover instructions, so serve the finished bowls promptly.
Why you'll love this recipe
- Smooth peanut butter goes far here, dissolving into coconut milk and chicken broth to give the soup its creamy body without requiring a long ingredient list.
- Coconut milk softens the red curry paste’s heat, while soy sauce, fish sauce, and maple syrup create the balanced seasoning named in the recipe.
- Pak choi and halved mushrooms bring fresh bite to the rich broth, and their short cooking time preserves the contrast with the noodles.
- Pre-cooked ramen keeps the noodle portion brief, so the bowl gets its structure from the broth, vegetables, and toppings rather than extra preparation.
- Six-minute eggs add a soft-centered topping specifically called for by the source, alongside scallions and sesame that give each serving a finished look.
- Optional fresh chile, chile oil, and sesame let diners adjust heat and garnish individually, making the core peanut-coconut broth suit different preferences.
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)
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.
FAQ
Nutrition (per serving)
Calories
851
Protein
30g
Fat
48g
Carbs
85g
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