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.
Coconut Curry Ramen
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.
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
- 13 1/2 ounce can coconut milk
- 3 cups chicken broth
- 1 green onion sliced
- 3 large hard boiled eggs peeled and halved
Instructions
- 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.
