Dinner for 4

Coconut Curry Ramen

Name: Coconut Curry Ramen
Total time: 20 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 tbsp red curry paste; 1 tbsp yellow curry powder; 1 tbsp toasted sesame oil; 3 cloves garlic; 1 tbsp minced peeled fresh ginger; 4 cups vegetable or chicken stock; 1 can (13 1/2 oz) full-fat coconut milk; 1 bunch green onions; 2 packages (3 oz) dried ramen noodles; 8 oz cremini or shiitake mushrooms; 1 tbsp lime juice; 2 baby bok choy; 1/2 tsp sea salt; 1/2 cup shelled edamame; 1 tsp sesame seeds (optional); 2 six-minute eggs (optional)

This one-pot ramen simmers noodles, mushrooms, bok choy, and edamame in a creamy coconut curry broth.

$2.90per serving $$

20 minstart to table

4servings

Thai Dairy-free Family Lunches Dinners One-pot Back to school

Ingredients

1 tbsp red curry paste
1 tbsp yellow curry powder
1 tbsp toasted sesame oil
3 cloves garlic
1 tbsp minced peeled fresh ginger
4 cups vegetable or chicken stock
1 can (13 1/2 oz) full-fat coconut milk
1 bunch green onions
2 packages (3 oz) dried ramen noodles
8 oz cremini or shiitake mushrooms
1 tbsp lime juice
2 baby bok choy
1/2 tsp sea salt
1/2 cup shelled edamame
1 tsp sesame seeds (optional)
2 six-minute eggs (optional)

Steps

Heat the sesame oil in a large pot over medium heat, then cook the curry paste, curry powder, garlic, and ginger for 2 minutes.
Pour in the stock and coconut milk, then stir in the salt and bring the broth to a simmer.
Add the sliced mushrooms, green onions, and bok choy, and simmer for 5 minutes.
Add the ramen noodles and edamame, and cook for 4 minutes until the noodles are tender.
Stir in the lime juice, then divide the ramen into bowls and top with sesame seeds if desired.
If using the eggs, boil them separately until the yolks and whites are firm, slice them, and place them on top.