Vegetarian Coconut Curry Ramen
1 min read
Serves
| Coconut Curry Broth2 tablespoonsGreen curry pasteAdjust to taste for spiciness | add the green curry1–2 min | pour in the coconut | add lime juice | simmer10 min | cook ramen noodles3–4 min | place the noodles | pour the hot coconut | top each bowl with baby |
|---|---|---|---|---|---|---|---|---|
| 20gGingerMinced | ||||||||
| 2 clovesGarlicMinced | ||||||||
| 400 mlCoconut milkFull-fat | ||||||||
| 1 literVegetable stock | ||||||||
| 1 tablespoonSoy sauce | ||||||||
| 1 teaspoonBrown sugar | ||||||||
| 1LimeJuice extracted | ||||||||
| Ramen200gRamen noodlesFresh | ||||||||
| 150gBaby spinachFresh | ||||||||
| 100gCornFresh or frozen | ||||||||
| 2Soft boiled eggsHalved | ||||||||
| 2 stalksScallionsThinly sliced | ||||||||
Method
Coconut Curry Broth
- heat a small amount In a medium pot, heat a small amount of oil over medium heat.
- 1–2 minAdd 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.
- 10 minSimmer for about 10 minutes to let the flavors meld together.
Ramen
- 3–4 minCook 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.