Vegetarian Coconut Curry Ramen

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Yield: 2 servings

Ingredients for Coconut Curry Broth

IngredientAmount / WeightNote
Coconut milk400 mlFull-fat
Green curry paste2 tablespoonsAdjust to taste for spiciness
Vegetable stock1 liter
Soy sauce1 tablespoon
Brown sugar1 teaspoon
Garlic2 clovesMinced
Lime1Juice extracted

Ingredients for Ramen

IngredientAmount / WeightNote
Ramen noodles200gFresh
Baby spinach150gFresh
Corn100gFresh or frozen
Soft boiled eggs2Halved
Scallions2 stalksThinly 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.