There are about a million and one different flavors at play in this Thai Green Chili Steak Ramen with Lemongrass Coconut Mushroom broth. Nonetheless, they somehow work together to create an aromatic harmony of savory tastes. Take a risk and top this dish with chili oil and serrano peppers. This dish is definitely adventurous with the flavors and ingredients, so if you want to try something new, this recipe is for you!
The grocery list.
- Flank steak – A nice lean cut of meat to top your ramen with.
- Thai green chili sauce – It wouldn’t be Thai Green Chili Ramen without the thai green chili sauce!
- Olive oil – To cook your veggies.
- Shallots – The flavor of shallots lies between a sweet and white onion. It’s not as sweet as a sweet onion but not as sharp as a red or white onion. A good substitute would be a yellow onion if you don’t have shallots.
- Ginger – Fresh ginger adds an amazing kick!
- Garlic – I always use garlic in savory recipes, it’s a great flavor base!
- Shiitake mushrooms – The earthy flavor of the mushrooms elevates the flavors of this dish.
- Lemongrass stalk – Amazing for cooking in broths and soups, will add a lemony flavor that blends perfectly with the ginger.
- Beef broth – To make your ramen broth.
- Full fat coconut milk – This will make your ramen broth nice and creamy and adds a subtle coconut flavor.
- Red miso – Nice and salty and has a strong flavor. I’ve had trouble finding this at the store in the past, so be prepared to not find it! I recommend ordering it online ahead of making this recipe.
- Bok choy – I feel like I can rarely find this at the store, but when I do it’s always so delicious!
Ramen noodles – If you buy individual ramen packets, you can discard the flavor packets because you don’t need them for this recipe. For a dish like this where you’re making a larger quantity of noodles, I like to buy a large packet of noodles. For this recipe I purchased Lotus Foods ramen noodles (linked) which you can usually find at most grocery stores.
- Soft boiled eggs – Some extra protein for your bowl!
- Chili oil – Chili oil is a spice-infused oil that’s made with dried chilis. You can add it when you serve your ramen for some extra spice, but be warned because it packs some heat! You can buy chili oil that is less spicy if you can’t handle the heat.
- Lime wedges – For serving, adds a little extra citrus taste that brings out the lemongrass flavor
- Serrano pepper – Very spicy. If you’ve ever had to chug water at a restaurant because you accidentally ate a jalapeño (I hope this is a universal experience and it didn’t just happen to me, that would be awkward), you might want to proceed with caution when topping your ramen with serrano peppers. They are much spicier than jalapeños!!
You’ll start by briefly marinating your steak in the thai green chili sauce. Place your steak in a large glass bowl with the thai green chili sauce. Toss it with tongs or your hands until the meat is fully coated, then chill it in the refrigerator for 30 minutes.
Preheat your Traeger or conventional grill to 450-500°F.
Flank steak is a very lean meat, so you want to be super careful not to overcook it! Otherwise, it’ll be dry and tough. You’ll cook it on a high heat for a short amount of time so it’s juicy and tender.
While your grill is heating, cook your vegetables. You don’t want to do anything while your meat is cooking; it will cook fast and you want to keep an eye on it.
Heat the olive oil in a large pot over medium heat. When the oil shimmers, it is hot enough to start cooking your veggies. Add the shallots, ginger and garlic. Cook for 2-3 minutes until fragrant. Add the mushrooms and cook until lightly browned, about 5 minutes.
Add the quartered lemongrass, broth and coconut milk. Make a mixture with the miso and water, then add the thinned miso to the broth and simmer for about 20 minutes.
Cooking the mushrooms in the broth with the vegetables will infuse them with allll the flavors, so delicious!
While the broth simmers, grill the steak. You’ll only cook it for 3-5 minutes before flipping it. Continue to cook it for 7-10 minutes, flipping the steak once or twice more until the internal temperature reaches 135°F. Remove the steak from the grill and allow it to rest for 10 minutes before slicing it. Slice it very thinly against the grain.
Add the bok choy to the broth and simmer for 5 minutes. Remove the stalks of lemongrass and discard them.
Cook your ramen noodles according to the package instructions (discard any flavor packets).
It’s time to assemble your bowls!!
To make your bowl, add the cooked ramen noodles to the bottom of each bowl. Pour the broth over the noodles. Top the noodles with the slices steak
If you’re feeling adventurous and aren’t afraid of some spice, top with chili oil and serranos. Also top with lime juice and soft boiled eggs, cut in half so the yolk drips into your bowl. Enjoy!
This Thai Green Chili Steak Ramen with Lemongrass Coconut Mushroom Broth is a good recipe to reheat. Though, I recommend only cooking the amount of noodles you’re going to consume at one time because noodles don’t reheat very well.
Store the broth separately from the noodles and steak. You can eat it cold if you want, but I think this dish is amazing when it’s hot! Heat up your broth/veggies and noodles on the stove and prepare some fresh soft boiled eggs to top your bowl with. To heat your noodles, add a bit of water to the cold noodles so they don’t stick to each other as much.
If you’re making this for one person and don’t want to cook a whole package of ramen noodles, just make as much as you need for yourself. The fresh cooked noodles will taste better than the reheated ones, but both options work.
Looking for more ramen recipes?
Here are a few to check out:
Lastly, if you make this Thai Green Chili Steak Ramen with Lemongrass Coconut Mushroom Broth recipe, be sure to leave a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!
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- 1 ½ pounds flank steak
- ¼ cup Thai green chili sauce
- 2 tablespoons olive oil
- 2 tablespoons shallots, minced
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, minced
- 5 ounce shiitake mushrooms, sliced
- 1 lemongrass stalk, smashed and quartered
- 2 cups beef broth
- 1 can full fat coconut milk
- 1 tablespoon red miso
- 2 tablespoons water
- 2 cups bok choy
- 4 pucks ramen noodles (seasoning pack discarded)
- 2-4 soft boiled eggs, shelled and quartered.
- Chili oil, for serving
- Lime wedges, for serving
- Serrano pepper, sliced for serving
- Place the steak in a large glass bowl with the thai green chili sauce. Toss with tongs (or your hands) until the steaks are fully coated. Chill in the refrigerator for 30 minutes.
- Preheat the Traeger grill (or conventional grill!) to 450-500°F.
- In a large pot over medium heat, pour the olive oil. When the oil shimmers, add the shallots, ginger and garlic. Cook for 2-3 minutes until fragrant. Add the mushrooms and cook until lightly browned, about 5 minutes.
- Add the quartered lemongrass, broth, and coconut milk. Make a slurry with the miso and water. Add the thinned miso to the broth and simmer for 20 minutes.
- While the broth simmers, grill the steak. Cook for 3-5 minutes and flip. Continue to cook for 7-10 minutes, flipping once or twice until the internal temperature reaches 135°F. Remove the steak from the grill and rest for 10 minutes before slicing.
- Add the bok choy to the broth and simmer for 5 minutes. Remove the stalks of lemongrass and discard.
- Cook noodles to package instructions.
- To assemble the bowls, add the cooked noodles to the bottom of each bowl. Pour broth over the noodles. Top the noodles with sliced steak.
- Top with chili oil, lime juice, serranos and egg.
Nutrition Information: serves 4 / 720 cals / 30g F / 93g C / 22g P