This simple recipe uses just one pot and makes for a quick and tasty dinner. Only use noodles from instant ramen packets. You'll season them with natural ingredients instead of that sodium-rich flavor pack that comes with the ramen.
Makes 4 Servings
Cooking + Prep Time: 25 minutes
Ingredients:
- 1 tablespoon. curry paste, red
- 1 tablespoon. curry powder, yellow
- 1 tablespoon. oil, sesame
- 1 tablespoon. minced garlic
- 1 tablespoon. chopped ginger, fresh
- 4 cups of chicken or vegetable broth
- 1 14-ounce can of coconut milk, whole
- 1 bunch of thinly sliced green onions - green and white parts
- 2 3-ounce packs of dry ramen noodles; discard the flavor packets
- 8 ounces of sliced mushrooms - shiitake or cremini work well
- 1 lime juice, fresh
- 2 minced baby bok choy
- 1/2 teaspoon of salt, kosher
- 1/2 cup edamame, peeled
- Optional: 1 tsp. sesame seed
Instructions:
- In a large saucepan over medium heat, whisk the curry paste, curry powder, oil, ginger, and garlic together for about 3 minutes, until fragrant.
- Add the coconut milk, broth, light green and white onion parts, mushrooms, ramen, Chinese cabbage, salt and lime juice.
- Bring the mixture to a boil and keep it boiling for about 2 minutes.
- Add edamame. Boil until the noodles are cooked, about 2-3 minutes more.
- Divide the ramen into 2-4 bowls and use sesame seeds for garnish if desired. To serve.
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