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Introduction:
Looking for a cozy meal that soothes your soul but still packs a punch? Spicy Coconut Curry Ramen blends the creamy richness of coconut milk with the fiery heat of red curry paste and the satisfying slurp of ramen noodles. This fusion dish combines Southeast Asian flair with Japanese comfort, creating a bowl that's bold, aromatic, and perfect for chilly evenings or whenever you're craving a hearty, homemade noodle soup.
Ingredients:
For the broth:
1 tablespoon vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
1 can (14 oz) coconut milk
4 cups vegetable or chicken broth
1 tablespoon soy sauce
1 teaspoon sesame oil
Juice of ½ lime
For the ramen:
2 packets of ramen noodles (discard seasoning)
1 cup mushrooms, sliced
1 cup baby spinach or bok choy
½ cup shredded carrots
½ block firm tofu or cooked chicken, cubed (optional)
Soft-boiled eggs (optional, for serving)
Toppings (optional but recommended):
Fresh cilantro
Sliced green onions
Chili oil or red pepper flakes
Lime wedges
Toasted sesame seeds
Preparation:
In a large pot, heat oil over medium heat. Add onion and sauté until translucent.
Stir in garlic and ginger, cooking until fragrant, about 1 minute.
Add red curry paste and cook for another 2 minutes to deepen the flavor.
Pour in coconut milk and broth, stirring to combine. Add soy sauce and sesame oil.
Bring to a gentle simmer for 10 minutes.
Add mushrooms, carrots, and protein (tofu or chicken), and simmer for another 5 minutes.
Meanwhile, cook ramen noodles according to package directions, then drain and set aside.
Stir in spinach and lime juice just before serving.
Serving and Storage Tips:
Divide noodles between bowls, then ladle the hot broth and veggies over them.
Top with optional soft-boiled eggs and fresh garnishes like cilantro and green onions.
Store leftover broth and noodles separately to prevent sogginess; refrigerate for up to 3 days.
Variations:
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