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Shrimp Ramen
A cozy, coconut‑warm shrimp ramen noodle bowl inspired by Southeast Asian flavors — comforting, aromatic, and ready in under 30 minutes.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 people
Calories per serving 520 kcal
Ingredients
- 8 oz ramen noodles (225 g)
- 10 to 12 medium shrimp peeled and deveined
- 1 tbsp neutral oil
- 1 clove garlic minced
- 1 tsp grated ginger
- 1 tbsp mild yellow miso
- 1 tsp curry powder
- 2 cups chicken stock (480 ml) or seafood stock
- ½ cup coconut milk
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 boiled eggs halved
- a handful bean sprouts
- 2 spring onions sliced
- lemon wedges for serving
- salt to taste
Instructions
Cook the noodles
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Bring a pot of water to a boil and cook the ramen noodles according to package instructions. Drain and set aside.
Build the creamy golden broth
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Heat the oil in a medium pot over medium heat. Add the garlic and ginger and cook for 1 minute until fragrant. Stir in the miso and curry powder to form a paste. Slowly whisk in the stock until smooth, then add the coconut milk, soy sauce, and sesame oil. Simmer for 10 minutes until the broth turns silky and golden.
Cook the shrimp
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Add the shrimp directly to the simmering broth and cook for 2–3 minutes until pink and tender.
Assemble the bowls
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Divide the cooked ramen noodles between two bowls. Ladle the creamy shrimp broth over the top, making sure each bowl gets plenty of shrimp.
Finish with toppings
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Add the boiled egg halves, bean sprouts and spring onions. Serve with lemon wedges for brightness.
Recipe Notes
- The curry powder is not for curry flavor but for color and warmth, giving the broth that golden tone you have in your photo.
- The coconut milk adds creaminess without turning the dish into laksa.
- For a deeper yellow, add ¼ teaspoon turmeric.
- For extra richness, whisk in 1 teaspoon butter at the end.