Yield: 2 servings
Ingredients for Coconut Curry Broth
Ingredient |
Amount / Weight |
Note |
Coconut milk |
400 ml |
Full-fat |
Green curry paste |
2 tablespoons |
Adjust to taste for spiciness |
Vegetable stock |
1 liter |
|
Soy sauce |
1 tablespoon |
|
Brown sugar |
1 teaspoon |
|
Ginger |
20g |
Minced |
Garlic |
2 cloves |
Minced |
Lime |
1 |
Juice extracted |
Ingredients for Ramen
Ingredient |
Amount / Weight |
Note |
Ramen noodles |
200g |
Fresh |
Baby spinach |
150g |
Fresh |
Corn |
100g |
Fresh or frozen |
Soft boiled eggs |
2 |
Halved |
Scallions |
2 stalks |
Thinly sliced |
Steps for Coconut Curry Broth
- In a medium pot, heat a small amount of oil over medium heat.
- Add the green curry paste, ginger, and garlic, and sauté for 1-2 minutes until fragrant.
- Pour in the coconut milk, vegetable stock, soy sauce, and brown sugar. Bring to a gentle simmer.
- Add lime juice, and adjust the seasoning with additional soy sauce or sugar as needed.
- Simmer for about 10 minutes to let the flavors meld together.
Steps for Ramen
- Cook ramen noodles according to package instructions.
- Place the noodles into two bowls.
- Pour the hot coconut curry broth over the noodles.
- Top each bowl with baby spinach, corn, scallions, and a soft boiled egg.