There is nothing more comforting than a steamy hot bowl of ramen. Full of flavor, each chewy noodle being slurped down covered in a creamy curry sauce. This is what it’s all about. This creamy coconut curry ramen with bok choy, soy chorizo and a soft boiled egg is restaurant worthy. Since going gluten free it has been hard to find good ramen. After much trial and error I have finally found one that would make a ramen shop proud. I hope you will enjoy it as much as me!
Tips For Making This Ramen
Soft Boiled Eggs
To make the perfect soft boiled eggs you can follow my recipe on https://jessdeliciousliving.com/easy-hard-boiled-eggs/
I like using my Instant Pot for the perfect soft boiled eggs but I also have the stove top version in the recipe above.
You will want to cook your eggs for 1 minute on manual. Natural release for 1 minute and then quick release the remaining steam. You will want to run your eggs under cold water immediately to stop them from cooking further.
Wait till they are completely cooled to peel them.
Coconut Curry Sauce
I like using both the red curry paste and powdered curry powder. If you don’t have both you can use one or the other.
I add fish sauce in mine for added umami flavor. If you want it to be vegan omit the fish sauce and just use coconut aminos or soy sauce.
Garlic Chili oil is one of my favorite things to add to my ramen. It adds a beautiful nutty spice that is earthier then sriracha or sambal. Omit it if you are not a fan of spice or only use sparingly.
Place your ramen in your coconut curry sauce and let it come to a boil. Then take it down to a simmer and cook 4 to 6 minutes.
When it’s done take off the heat and mix in your lime juice.
Chorizo and Bok Choy
I love using the soy chorizo from Trader Joes. Its salty and spicy and the best part for me, it is gluten free! Make sure you take it out of the casing before you use it. If you don’t have access to trader joes chorizo you can substitute it with your favorite chorizo or meat substitute.
For the bok choy you want to first cut and wash it really well. The stalks can often have dirt or grit at the base of the stem so be sure to remove them and rinse it. To cut Bok Choy, cut off most of the white stem and keep it separate from the leaves since they need more time to cook.
Add in your white stems first, sauteing them for about 2 minutes and then add in your leaves. If you are using a stone earth pan you don’t need to add oil to the pan to saute it but if you are using a regular saute pan add in a splash of sesame oil and coconut aminos and saute until the leaves are wilted. About 1 minute.
Finally you are able to make your ramen bowls by placing everything in your bowl and adding sesame seeds, and chopped green onions.
If you have leftovers you can store in the fridge for up to 3 days.
Creamy Coconut Curry Ramen
Equipment
- Instant Pot
- Stone Earth Saute Pan
Ingredients
- 2 Eggs Soft Boiled
- 10 OZ Ramen I use Lotus Foods Millet and Brown Rice Ramen noodles.
- 1 Head Bok Choy Chopped
- 1 Tsp Sesame Oil
- 1 Tbsp Coconut Aminos
- 2 Garlic Cloves Minced
- 6 Oz Chorizo I used Trader Joes Soy Chorizo.
Curry Sauce
- 2 Cups Vegetable Stock
- 1 Can Coconut Milk
- 1 Tbsp Curry Powder
- 1 Tbsp Red Curry Paste I used Thai Kitchen Red Curry Paste.
- 1 Tbsp Coconut Aminos
- 1 Tbsp Fish Sauce I used Red Boat.
- 1 Tbsp Garlic Chili Oil I used Lee Kum Kee
- 1 Tsp Sambal
- 1/2 Lime Squeezed for juice.
Garnish
- 1 Tbsp Sesame Seeds
- 2 Green Onions Chopped
- Chili Oil
Instructions
Soft Boiled Eggs
- Follow Instructions above and prepare your soft boiled eggs accordingly. When they are done set in cool water. Peel and Set aside.
Coconut Curry
- In a large pot heat 2 cups of vegetable stock.
- Mix in curry paste, curry powder, coconut aminos, fish sauce, chili oil, and 1 can of coconut milk.
- Once it comes to a boil add in your ramen noodles and bring down to a simmer.
- Let them cook for 4- 6 minutes until tender. Remove from the heat and squeeze in your lime juice.
Chorizo and Bok Choy
- Mince 2 garlic cloves.
- Heat a large saute pan. Once heated add in garlic cloves and uncased soy chorizo. Break up and Saute for 2 minutes until chorizo starts to brown. remove from pan.
- Next cut off the end stem of your Bok Choy. Cut the bottom white stalks and leave the leafs. Rinse with water and pat dry.
- Heat your saute pan and add in the ends of your bok choy stalks. Saute for a minute. Next add in the leaves. Add in a splash of coconut aminos and sesame oil and saute until the leaves start to wilt. Pull off the heat.
Putting Together Your Ramen
- Take 4 bowls and fill with ramen.
- Top each bowl with wilted bok choy, 1/2 soft boiled egg, 1 scoop of chorizo.Sprinkle with sesame seeds, chopped green onions and Add extra chili oil if you like it spicy.
- Serve Immediately.