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Coconut Curry Ramen

Coconut Curry Ramen

Cost $12, save $8

Source: Recommended by CookPal

  • 20 Min
  • 6 Servings
  • $12

INGREDIENTS

  • Noodles

    • 2 packages ramen noodles

  • Oils

    • 2 tablespoons sesame oil

  • Vegetables

    • 🍄 2 cups mushroom caps
    • 🧂 1 pinch salt
    • 2 cups bok choy

  • Seasonings

    • 1 tablespoon fresh ginger
    • 2 cloves garlic
    • 1 tablespoon yellow curry paste

  • Liquids

    • 🥥 1 (13 1/2 ounce) can coconut milk
    • 3 cups chicken broth

  • Eggs

    • 🥚 3 large hard boiled eggs

STEPS

1

Bring 5 cups water to a boil over high heat. Add ramen noodles and cook until tender with a bite, about 4 minutes, or according to package instructions. Drain and set aside.

2

Heat 1 tablespoon sesame oil in a wok. Add carrots, and cook and stir for 2 to 3 minutes. Add red bell pepper, mushrooms, and a pinch of salt and stir-fry for 2 minutes. Add bok choy and stir-fry for 2 minutes. Remove from heat.

3

Heat remaining sesame oil in a Dutch oven or heavy pot. Add yellow onion, ginger, garlic, and 1 tablespoon curry paste. Cook and stir until onions and ginger become fragrant, 2 to 3 minutes.

4

Slowly add coconut milk and chicken broth, stirring well. Cover and bring broth to a gentle boil. Taste and adjust flavors as needed. Turn broth to low and let simmer for 5 minutes.

5

Assemble the dish: Add a layer of ramen noodles to 6 shallow serving bowls. Top with veggie mixture on one side of the bowl and a boiled egg half on the other side. Ladle broth evenly into the bowls. Garnish with green onions.

NUTRIENTS

Per 1 serving

🔥

457

Calories

  • 18
    Protein
  • 31
    Carbs
  • 30
    Fats

💡 You can substitute chicken broth with vegetable broth to make this recipe completely vegetarian.Use fresh ramen noodles if available for a better texture.If you like a spicier curry, add a dash of chili oil or a serrano chili to the broth.