Coconut Curry Ramen

Cooking Time: 30 min.
Difficulty ■■■□□
Serves: 4

ingredient list

• 3 tablespoons red curry paste*, see note below

• 1 tablespoon lemongrass paste or 2 stalks of fresh lemongrass, smashed

• 2 teaspoons ginger paste

• 2 cloves of garlic, minced

• 1: 13.5 ounce can of full fat coconut milk

• ½ - ⅔ cup vegetable broth or water or more if you like your soup thinner

• Salt, to taste

• 21 ounces of fresh ramen

  • Fun Toppings

    • Mushrooms

    • Snow peas

    • Red cabbage

    • Squeeze of lime

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Let’s get cooking!

Spicy warning!
If you are sensitive to spicy foods, we recommend starting with a smaller amount of curry sauce, and adding to your heat level.

Grab Your Curry & Coconut Milk
~ Let’s Get This Meal Started!

In a large pot over medium high heat, add the red curry paste, lemongrass, ginger, and garlic. Sauté for 2-3 minutes until fragrant.

Next, add the coconut milk and vegetable broth and bring to a simmer.

Now the fun stuff! Once your coconut milk is simmering, it’s time to add in the vegetables. Let this cook along with the soup. **If you're using red cabbage, save it aside to put on top raw since you don't want to turn your ramen into a funky color. Let this simmer for 10 minutes.

RAMEN TIME!!!

After the vegetables have been simmered for 10 minutes, grab your ramen. Add it to the pot and cook for 3 minutes, tossing the ramen in the soup to coat the strands.

Season with salt, divide between the 4 bowls and ENJOY!

recipe courtesy of: www.tablefortwoblog.com

ramen, veggies, AND curry…. oh my !

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