Recipe Details

Coconut Curry Ramen

This coconut curry ramen combines earthy curry with creamy, sweet coconut milk in a match made in foodie heaven. Sauteed shiitake mushrooms, colorful vegetables, and a boiled egg complete the bowl.

Makes:6 servings

Ingredients

2 Packages ramen Noodles, flavor packets discarded
2 tablespoon Sesame Oil, divided
2 Carrots, halved, then cut into sticks
1/2 Red Bell Pepper, sliced
2 Cups sliced Shitake Mushroom caps
Pinch salt, plus more to taste
2 Cups sliced Bok Choy
1/2 Yellow Onion, chopped
1 tablespoon chopped Fresh Ginger
2 Cloves Garlic, chopped
1 tablespoon Yellow Curry paste, or more to taste
1 (13.5 ounce) Can Coconut Milk
3 Cups Chicken or Vegetable Broth
1 Green Onion, sliced, green and white part for garnish
3 hard boiled eggs, peeled and halved

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Directions

Prep:15 mCook:20 mReady:35 m

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.
Heat 1 tablespoon sesame oil in a wok. Add carrots; 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.
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.
Slowly add coconut milk and chicken broth, stirring well. Cover and bring broth to a gentle boil. Taste and add more curry or salt if needed. Turn broth to low and let simmer for 5 minutes.
Add a layer of ramen noodles to 6 shallow serving bowls. Add veggie mixture to one side of bowl and a boiled egg half on the other side. Ladle broth evenly into bowls. Garnish with green onions.