Coconut Ramen with Lemongrass Sriracha

You’d think, at the age of 33, you – and by “you” I clearly mean “ME” – would not be buying 39 cent packages of Top Ramen from the grocery store. I’m well past my undergrad years of college, slurping those noodles in their MSG chemical-laden bath we called broth.  Man…Chicken Top Ramen was the best! Hell, I’d still eat it if I wanted to and be damn happy about it!

That being said, I usually buy those 39 cent packages now merely for the cheap noodles; I throw away the broth packet and let that hardened block of wavy noodles act as a blank canvas for my culinary art.

I’ve posted a ramen recipe on the blog before – a classic delicious recipe brought down by my rush to shoot photos when I didn’t have enough daylight, leaving me to say, “I’ll reshoot this again…someday…” – but, with age and wisdom has come better time management and less rushing to beat the sunlight for good food photography, even on autumn weekend afternoons when you’re screwed if you shoot past 4 p.m. Ha!

I decided to spice things up – pun absolutely and unapologetically intended – and play with some different flavors. Not unlike the quick coconut curry recipe I’ve made many times in the past when I’ve needed a quick dinner, I let the noods soak up the rich coconut flavor of the broth while letting Fix Lemongrass Sriracha add some punch and brightness. A classic soft-boiled egg adds some extra meat to the dish, so to speak, but feel free to omit if you eat plant-based! The generous amounts red peppers, green onions, and cilantro in this soup will leave you feeling just as satisfied.

NOTE: The fine folks at Fix Hot Sauce generously gifted me this bottle of Lemongrass Sriracha. Thank you! Please check out their website to learn more about their hot sauce selection, and look for it at a store near you!

Coconut Ramen with Lemongrass Sriracha
(Serves 2)


– 1 package ramen noodles, broth packet omitted
– 1 can (13.5 oz.) coconut milk; use lite or full-fat, but I prefer full-fat
– 1 & 1/2 cups water
– 1 teaspoon garlic powder
– 1 teaspoon soy sauce
– 1 teaspoon Fix Lemongrass Sriracha (see Before We Get Started…)
– 1/2 red bell pepper, diced
– 3 stalks green onion, rinsed and diced, whites omitted
– 1 soft-boiled egg (optional)
– 1 bunch cilantro, cleaned (optional, for garnish)
– Lime wedges (optional, for garnish)

Before We Get Started…

– Please use hot sauce of choice if you can’t find this specific sauce, or omit if you are adverse to hot sauces.


1.) In a large saucepan, cook ramen noodles according to directions on package, omitting broth packet. Drain and set aside.

2.) In another saucepan, combine coconut milk, water, garlic powder, soy sauce, and sriracha and let it come to a slow boil over medium heat. Add red bell pepper and approximately 3/4 of the green onions; turn heat down to a simmer and continue to cook for approximately five minutes. Add noodles.

3.) If making a soft-boiled egg – do this concurrently with Step #2 – bring two cups of water to a boil in a small saucepan. Add egg and cook for 7 minutes.

4.) Place soup in bowls. Add 1/4 remaining green onions. Add cilantro and lime wedges for optional garnish. If using egg, peel, gently cut in half, and place in bowls. Drizzle with more sriracha, to taste.



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