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Prep time
5 minutes
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Cook time
10 minutes
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Serves
6
Author Notes
This coconut curry ramen noodle recipe is super fast and easy, and packed with flavor. Begin with a simple broth made with coconut milk, ginger, red curry paste, and spices, then pour over cooked noodles, and top with hard boiled eggs and fresh basil. —Dash of Amy
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Ingredients
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1 teaspoon
sesame oil
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1 teaspoon
olive oil
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2
garlic cloves, minced
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32 ounces
chicken broth
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15 ounces
coconut milk
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2 tablespoons
red curry paste
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1 tablespoon
minced ginger
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2 tablespoons
soy sauce
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1 teaspoon
brown sugar
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1/2 teaspoon
turmeric
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1 1/2 teaspoons
salt
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1/4 cup
fresh basil, finely chopped
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4-6
eggs (hard boiled-cook 7 min)
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Sriracha sauce (garnish)
Directions
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Heat a large stockpot over medium heat, and add both oils and garlic. Cook 1 minute until garlic is fragrant, be careful not to burn it.
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Add chicken broth, coconut milk, curry paste, ginger, soy sauce, brown sugar, and spices, and bring to a boil, then reduce heat.
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Allow to lightly boil for about 5 minutes, then add half of the chopped basil (save some for garnishing each bowl).
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Serve hot broth over cooked noodles, place an egg on top, and drizzle with sriracha if desired.
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