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Coconut Curry Ramen Noodles


  • Author: Garianne Gagliardi

Ingredients

  • 3 tbsp toasted sesame oil, divided
    * Handful of mushrooms, sliced
    * 3 garlic cloves, grated
    * 1 tbsp freshly grated ginger
    * 3 cups chicken broth
    * 1 cup bone broth
    * ½ tsp ground turmeric
    * Pinch of brown sugar
    * 2 tbsp soy sauce
    * 2 tbsp mild red curry paste
    * 1 can unsweetened coconut milk
    * 1 tbsp lime juice
    * instant ramen noodles – I bought an organic pack and used 2 bundles
    * for serving: red pepper flakes, microgreens, boiled egg (cook for 7 minutes)

Instructions

in a large pot heat 1 tbsp sesame oil and add mushrooms. Cook until brown and remove. Reduce the heat to low. Again, add 1 tbsp sesame oil, garlic and ginger. Cook until fragrant, about 1 minute. Now add chicken broth to the pot and stir with a wooden spoon while scraping up the brown bits on the bottom of your pot. Bring to a boil. Add turmeric, brown sugar, soy sauce. Stir in red curry paste, coconut milk and squeeze in lime juice. When the broth starts to boil, add ramen noodles and cook for however long the package recommends. Serve immediately with the shiitakes, microgreens and hard boiled egg!