Vegetarian Coconut Curry Ramen
A simple coconut curry ramen bowl featuring fresh noodles in a fragrant broth, topped with veggies and soft-boiled eggs.
Yield: 2 servings
Ingredients for Coconut Curry Broth
| Ingredient | Amount / Weight | Note |
|---|---|---|
| Coconut milk | 400 ml | Full-fat |
| Green curry paste | 2 tablespoons | Adjust to taste for spiciness |
| Vegetable stock | 1 liter | |
| Soy sauce | 1 tablespoon | |
| Brown sugar | 1 teaspoon | |
| Ginger | 20g | Minced |
| Garlic | 2 cloves | Minced |
| Lime | 1 | Juice extracted |
Ingredients for Ramen
| Ingredient | Amount / Weight | Note |
|---|---|---|
| Ramen noodles | 200g | Fresh |
| Baby spinach | 150g | Fresh |
| Corn | 100g | Fresh or frozen |
| Soft boiled eggs | 2 | Halved |
| Scallions | 2 stalks | Thinly sliced |
Steps for Coconut Curry Broth
- In a medium pot, heat a small amount of oil over medium heat.
- Add the green curry paste, ginger, and garlic, and sauté for 1-2 minutes until fragrant.
- Pour in the coconut milk, vegetable stock, soy sauce, and brown sugar. Bring to a gentle simmer.
- Add lime juice, and adjust the seasoning with additional soy sauce or sugar as needed.
- Simmer for about 10 minutes to let the flavors meld together.
Steps for Ramen
- Cook ramen noodles according to package instructions.
- Place the noodles into two bowls.
- Pour the hot coconut curry broth over the noodles.
- Top each bowl with baby spinach, corn, scallions, and a soft boiled egg.