1-Getting started with this spicy coconut curry ramen is straightforward and fun. First, prepare your ingredients by grating the garlic and ginger, and tearing the shiitake mushrooms. This sets you up for smooth cooking without any rush.

2-Heat 1 tablespoon of toasted sesame oil in a large pot over medium heat and add the shiitake mushrooms. Cook until they brown, then add another tablespoon of oil, season with salt and pepper, and crisp them up before removing from the pot. Reduce the heat to low and add the remaining oil along with the grated garlic and ginger, cooking until fragrant for about 1 minute.

3-Next, deglaze the pot with 4 cups of chicken or vegetable broth, stirring to scrape up those tasty brown bits, and bring it to a boil. Stir in the ground turmeric, brown sugar, low sodium soy sauce, fish sauce, Thai red curry paste, and sambal oelek if you’re using it. Then, add the can of unsweetened full-fat coconut milk and lime juice to create that creamy base.

4-Once the broth boils, add the instant ramen noodles and cook for 2 minutes. If you’re planning to store or reheat, cook the noodles separately to keep them from getting too soft. Finally, serve hot, topped with the crispy mushrooms, sesame seeds, chopped chives, chili oil, and boiled eggs.