Coconut Curry Ramen Bowl

Name: Coconut Curry Ramen Bowl
Total time: 35 min
Yield: 2 servings
Ingredients: 2 pktes ramen noodles, flavor packets discarded; 2 tbsp sesame oil, divided; 2 carrots, halved, then cut into sticks; 1/2 red bell pepper, sliced; 2 cups sliced shiitake mushroom caps; pinch salt, plus more to taste; 2 cups sliced bok choy; 1/2 yellow onion, chopped; 1 tbsp chopped fresh ginger; 2 cloves garlic, chopped; 1 tbsp yellow curry paste, or more to taste; 1 (13.5 oz) can coconut milk; 3 cups chicken or vegetable broth; 1 green onion, sliced, green and white part for garnish; 3 hard boiled eggs, peeled and halved

Unite flavors of curry and coconut milk in this delectable ramen, complemented by stir-fried mushrooms, veggies, and a boiled egg. Perfect for a quick, savory meal.

Recipe Info

Prep Time

35 min

Difficulty

Easy

Servings

2 servings

Nutrition

calories457kcal

carbohydrates31g

fat30g

protein18g

Dinner Entree Lunch Soup Asian

Ingredients

2 pktes ramen noodles, flavor packets discarded

2 tbsp sesame oil, divided

2 carrots, halved, then cut into sticks

1/2 red bell pepper, sliced

2 cups sliced shiitake mushroom caps

pinch salt, plus more to taste

2 cups sliced bok choy

1/2 yellow onion, chopped

1 tbsp chopped fresh ginger

2 cloves garlic, chopped

1 tbsp yellow curry paste, or more to taste

1 (13.5 oz) can coconut milk

3 cups chicken or vegetable broth

1 green onion, sliced, green and white part for garnish

3 hard boiled eggs, peeled and halved

Directions

In a pot, bring 5 cups water to a boil; add ramen noodles and cook until tender with a bite, about 4 minutes; drain and set aside.

Heat 1 tbsp sesame oil in a wok. Add carrots; cook for 2-3 mins. Add red bell pepper, mushrooms, and a pinch of salt; stir-fry for another 2 mins. Add bok choy and stir-fry for 2 mins more. Remove from heat.

In a Dutch oven or heavy pot, heat remaining sesame oil. Add yellow onion, ginger, garlic, and 1 tbsp curry paste; cook and stir until onions and ginger become fragrant (about 2-3 mins).

Slowly pour in coconut milk and chicken broth, stirring well. Cover and bring the mixture to a gentle boil. Taste and add more curry or salt if needed. Reduce heat and let it simmer for 5 mins.

Divide ramen noodles into 6 shallow serving bowls. Top veggies on one side of the bowl, and place a half-boiled egg on the other side. Ladle the broth evenly into the bowls. Garnish with sliced green onions.