As we near the end of Ramadan, I find myself craving the comfort of home-cooked meals that bring warmth and nourishment while stepping away from the traditional Ramadan dishes. This Coconut Curry Ramen is exactly that—a rich, silky broth infused with coconut milk, red curry, and warming spices, paired with tender shredded beef, hearty noodles, and fresh bok choy for a soul-soothing bowl that’s just what we need right now.
If you’re missing those everyday meals you love, this is the perfect way to bridge tradition with comfort food, adding a little spice to your Ramadan table.

Why You’ll Love This Ramen

• Slow-cooked, fall-apart shredded beef for the ultimate rich texture.
• Coconut milk & red curry make for a creamy, mildly spiced broth.
• Loaded with veggies like bok choy, mushrooms, and green onions.
• Ramen noodles soak up all the goodness for a deeply flavorful bite.

Ingredients You’ll Need

For the Beef & Broth:

• 1 (2½- to 3-pound) chuck roast, fat trimmed, cut into 3-inch pieces
• 2 teaspoons kosher salt
• 1 tablespoon vegetable oil
• 6 cups chicken stock
• 1 (12.5-ounce) can coconut milk, shaken
• 1 tablespoon red curry paste (plus more to taste)
• 1 tablespoon grated ginger
• 2 garlic cloves, grated
• 1½ tablespoons soy sauce
• 1½ tablespoons fish sauce
• 1 tablespoon brown sugar

For the Add-Ins:

• 3 heads baby bok choy, halved
• 4 ounces shiitake mushrooms, sliced
• ¼ cup sliced green onions (plus more for serving)
• 2 (4-ounce) packages dried ramen noodles
• 6 soft-boiled eggs, halved, for serving
• Toasted sesame seeds, for garnish

How to Make Coconut Curry Ramen

Step 1: Prepare the Beef
Start by seasoning the beef with kosher salt and searing it in a hot skillet until golden brown on all sides. This step is key for building deep flavor in the broth!

Step 2: Build the Flavorful Broth
In a slow cooker, whisk together chicken stock, coconut milk, red curry paste, grated ginger, garlic, soy sauce, fish sauce, and brown sugar. Add the seared beef, cover, and cook on low for 8 hours (or high for 6 hours) until the beef is incredibly tender and shreds easily.

Step 3: Add Vegetables & Noodles
Once the beef is tender, shred it using two forks and return it to the slow cooker. Add bok choy, mushrooms, and green onions, then let them cook for another 15 minutes. Finally, add ramen noodles and let them soak up all the flavors for the final 15 minutes.

Step 4: Assemble & Serve
Divide the ramen into bowls and top with a soft-boiled egg, more green onions, and toasted sesame seeds. Enjoy this rich, nourishing bowl that will have you coming back for seconds!

Make It Your Own

Vegetarian Swap: Use tofu instead of beef and swap the chicken broth for veggie broth.
Spice It Up: Add an extra tablespoon of red curry paste for more heat.
Brighten It Up: A squeeze of fresh lime juice right before serving brings everything together!

Final Thoughts
This Coconut Curry Ramen is cozy, flavorful, and packed with nutrients—a perfect comfort dish to round out Ramadan when you’re looking for something different but still nourishing. Whether you’re making this for iftar or just craving a big, warm bowl of something comforting, I hope you love this as much as I do

Let me know if you’d like any edits or personal touches added