Coconut Curry Ramen
A comforting bowl of coconut curry ramen with creamy broth, springy noodles, tender mushrooms, edamame, and soft boiled eggs, rich, cozy, and full of flavor.
Ingredients
Scale
- 300 g ramen noodles
- 400 ml coconut milk
- 750 ml vegetable broth
- 2 tablespoons red curry paste
- 200 g mushrooms, sliced
- 150 g edamame, shelled
- 4 large eggs
- 2 cups baby spinach
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup green onions, sliced
Instructions
- Cook the ramen noodles according to package instructions, drain, and set aside.
- Bring a small saucepan of water to a boil and cook the eggs for 6 to 7 minutes for soft boiled eggs, then cool, peel, and halve.
- Heat a medium pot over medium heat.
- Add olive oil and garlic, then sauté until fragrant.
- Stir in the red curry paste and cook for one minute.
- Pour in coconut milk and vegetable broth, stirring gently.
- Add mushrooms and edamame and simmer for 10 minutes.
- Season with salt and black pepper.
- Stir in baby spinach until just wilted.
- Divide noodles into bowls, ladle broth over them, and top with egg halves and green onions.
Notes
- Cook noodles separately to keep them springy.
- Add greens at the end for best color and texture.
- Adjust curry paste to control spice level.
Find it online: https://dishmio.com/coconut-curry-ramen/