Spicy Coconut Curry Ramen
Ingredients:
4 cups vegetable broth, for a rich base
1 can (14 oz) coconut milk, creamy and smooth
2 tablespoons red curry paste, for bold spice
2 tablespoons soy sauce, savory and umami-packed
1 tablespoon brown sugar, to balance the heat
1 tablespoon fresh ginger, grated for zing
2 cloves garlic, minced for depth
1 tablespoon sesame oil, for nutty aroma
2 packs ramen noodles (discard the seasoning packets)
½ cup carrots, julienned for crunch
½ cup bell pepper, thinly sliced for a sweet touch
¼ cup green onions, chopped for garnish
Fresh cilantro, for garnish
Red chili flakes, to taste for heat
Lime wedges, for serving
Instructions:
Step 1: Prepare the Broth
Heat sesame oil in a large pot over medium heat.
Add minced garlic and grated ginger, sautéing for 1–2 minutes until fragrant.
Step 2: Add the Liquids
Stir in the vegetable broth, coconut milk, soy sauce, and red curry paste.
Mix well and bring the broth to a gentle simmer, allowing the flavors to meld.
Step 3: Cook the Noodles
Add the ramen noodles to the pot and cook according to the package instructions, about 4–5 minutes, until tender.
Step 4: Add the Vegetables
Toss in the julienned carrots and sliced bell peppers.
Stir gently and cook for an additional 2–3 minutes, until the vegetables are tender but still vibrant.
Step 5: Adjust Seasoning
Taste the broth and adjust seasoning as needed with more soy sauce, brown sugar, or red chili flakes to suit your preference.
Step 6: Serve
Ladle the soup into bowls, ensuring each portion has a good balance of noodles, broth, and vegetables.
Garnish with green onions, cilantro, and a sprinkle of red chili flakes.
Serve with lime wedges on the side for a burst of citrus flavor.