Indulge in the ultimate comfort food with our Creamy Curry Lamb Ramen Bowl, a dish designed to warm you from the inside out. This soul-soothing recipe brings together the bold, earthy flavors of seasoned ground lamb and the creamy richness of coconut milk, perfectly balanced with aromatic spices.
Each bite offers layers of flavor—garlic, ginger, and shallots mingle beautifully with red curry paste, creating a broth that’s both fragrant and vibrant. Fresh cilantro adds a burst of brightness, while the tender noodles provide heartiness, making every spoonful satisfying and complete.
The seasoned ground lamb, infused with hints of curry and ginger, adds a depth of flavor that perfectly complements the velvety broth. Together, they create a harmony of textures and tastes that make this dish unforgettable.
Whether you’re looking for a quick, flavorful weeknight meal or something to impress your dinner guests, this ramen bowl is the perfect choice. It’s a celebration of warmth, freshness, and heartiness in every bite—a bowlful of comfort that’s as nourishing as it is delicious.
Dive into the rich, creamy broth and let the bold flavors transport you to a place of pure culinary bliss. This is more than just a meal; it’s an experience—a bowl that satisfies your craving for something cozy, flavorful, and wholesome.
Creamy Curry Lamb Ramen
Ingredients
Curry Broth
- 6 cloves garlic peeled and minced
- 2 shallots peeled and quartered
- 1 (2 inches) fresh ginger peeled and sliced
- 1/4 cup fresh cilantro chopped
- 2 TBS red curry paste
- 1 TBS ground coriander
- 1 tsp turmeric
- 1 TBS coconut oil
- 2 - 14 ounce cans unsweetened coconut milk
- 2 cups chicken broth
- 2 TBS fish sauce
- 1 TBS maple syrup
- 2 2.5 oz ramen noodle cakes I use the Lotus Foods brand
Spicy Lamb
- 1 tsp coconut oil
- 1 pound ground lamb
- 1 tsp red curry paste
- 1/2 tsp garlic powder
- 1 tsp fresh ginger grated
2 soft boiled eggs
Toppings
- 1 green onion finely sliced
- fresh cilantro chopped
- fresh lime sliced
Instructions
Preparing the curry broth
- In a food processor, add garlic, shallots, ginger, cilantro, coriander and turmeric.
- Puree until a finely ground paste forms.
- In a large pot over medium heat, add coconut oil and melt.
- Add aromatic paste and the red curry paste, stir constantly for 4-5 minutes.
- Whisk in coconut milk and chicken broth.
- Bring to a boil, then reduce heat and simmer for 20 minutes. This will give the time needed to infuse all of the aromatic flavors into the broth.
- Add the fish sauce and maple syrup. Mix well.
- Pour the broth through a fine mesh strainer and discard solids.
- Return broth to the pot and keep warm.
Cooking the Spicy Lamb
- In a large skillet over medium high heat, heat oil.
- Add ground lamb; season with sea salt to taste.
- Add the red curry paste, garlic powder and fresh grated ginger.
- Cook until well browned and combined.
- Remove from heat and discard any oil.
Ramen Noodles
- In a pot, bring water to a boil. Cook noodles until just cooked through. Check cooking instructions of select noodles.
Putting your ramen bowl together
- Serve in bowls:
- To each bowl ladle in 1 cup of hot creamy broth
- add ramen noodles, spicy lamb and half of a soft boiled egg.
- Top with fresh cilantro, green onions and a squeeze of lime juice.
