Ingredients
• 1 package of ramen noodles (or 8 oz of your favorite fresh or dried ramen)
• 1 (13.5 oz) can of full-fat coconut milk
• 2 cups of chicken or vegetable broth
• 2 tablespoons of red curry paste
• 1 tablespoon of fish sauce
• 1 tablespoon of brown sugar
• 1 teaspoon of ground ginger
• 1/2 teaspoon of ground turmeric
• 1/4 teaspoon of cayenne pepper (or more, to taste)
• 2 cups of sliced mushrooms
• 1 cup of shredded cooked chicken (or tofu for a vegetarian option)
• 2 green onions, sliced
• 1/4 cup of chopped fresh cilantro
• Lime wedges, for serving
Instructions
• Step 1: In a large saucepan, combine the coconut milk, broth, curry paste, fish sauce, brown sugar, ginger, turmeric, and cayenne pepper. Whisk the ingredients together and bring the mixture to a simmer over medium heat, stirring occasionally, for about 5 minutes.
• Step 2: Add the ramen noodles and mushrooms to the simmering broth. Cook for 2-3 minutes, or until the noodles are tender and the mushrooms are softened.
• Step 3: Remove the pan from heat and stir in the cooked chicken (or tofu).
• Step 4: Ladle the spicy coconut curry ramen into bowls and garnish with sliced green onions and chopped fresh cilantro. Serve with lime wedges on the side.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: Spicy Coconut Curry Ramen