This coconut curry ramen combines earthy curry with creamy, sweet coconut milk in a match made in foodie heaven. Sauteed shiitake mushrooms, colorful vegetables, and a boiled egg complete the bowl.
Prep Time::15 mins
Cook Time::20 mins
Total Time::35 mins
Servings::6
Ingredients
2 packages ramen noodles, flavor packets discarded
2 tablespoons sesame oil, divided
2 carrots, halved, then cut into sticks
1/2 red bell pepper, sliced
2 cups sliced shiitake mushroom caps
1 pinch salt, plus more to taste
2 cups sliced bok choy
1/2 yellow onion, chopped
1 tablespoon chopped fresh ginger
2 cloves garlic chopped
1 tablespoon yellow curry paste, or more to taste
1 (13 1/2 ounce) can coconut milk
3 cups chicken broth
1 green onion, sliced
3 large hard boiled eggs, peeled and halved
Directions
Bring 5 cups water to a boil over high heat; add ramen noodles and cook until tender with a bite, about 4 minutes, or according to package instructions; drain and set aside.
Heat 1 tablespoon sesame oil in a wok. Add carrots; cook and stir for 2 to 3 minutes. Add red bell pepper, mushrooms, and a pinch of salt and stir-fry for 2 minutes. Add bok choy and stir-fry for 2 minutes. Remove from heat.
Heat remaining sesame oil in a Dutch oven or heavy pot. Add yellow onion, ginger, garlic, and 1 tablespoon curry paste; cook and stir until onions and ginger become fragrant, 2 to 3 minutes.
Slowly add coconut milk and chicken broth, stirring well. Cover and bring broth to a gentle boil. Taste and add more curry or salt if needed. Turn broth to low and let simmer for 5 minutes.
Add a layer of ramen noodles to 6 shallow serving bowls. Add veggie mixture to one side of bowl and a boiled egg half on the other side. Ladle broth evenly into bowls. Garnish with green onions.