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Vegetarian Coconut Curry Ramen

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##ramen ##vegetarian ##curry ##coconut-milk ##noodles

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

  1. In a medium pot, heat a small amount of oil over medium heat.
  2. Add the green curry paste, ginger, and garlic, and sauté for 1-2 minutes until fragrant.
  3. Pour in the coconut milk, vegetable stock, soy sauce, and brown sugar. Bring to a gentle simmer.
  4. Add lime juice, and adjust the seasoning with additional soy sauce or sugar as needed.
  5. Simmer for about 10 minutes to let the flavors meld together.

Steps for Ramen

  1. Cook ramen noodles according to package instructions.
  2. Place the noodles into two bowls.
  3. Pour the hot coconut curry broth over the noodles.
  4. Top each bowl with baby spinach, corn, scallions, and a soft boiled egg.

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