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.

Preparation Details

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Servings: 6

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
• 1 (13 1/2 ounce) can coconut milk
• 3 cups chicken broth
• 1 green onion, sliced
• 3 large hard boiled eggs , peeled and halved

Steps

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.