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Coconut Curry Ramen

Bowl of vegetarian coconut curry ramen with mushrooms, bok choy, edamame and soft boiled egg with chopsticks
  • Serves:  4
  • Prep Time:  10 min
  • Cook Time:  10 min

Ingredients

  • 1 tablespoon red curry paste
  • 1 tablespoon yellow curry powder
  • 1 tablespoon toasted sesame oil
  • 3 garlic cloves, minced
  • 1 tablespoon minced peeled fresh ginger
  • 4 cups vegetable or chicken stock
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1 bunch green onions, white and green parts, thinly sliced
  • 2 (3-ounce) packages dried ramen noodles, (discard spice packet)
  • 8 ounces cremini or shiitake mushrooms, ends trimmed, sliced
  • 1 tablespoon lime juice (from 1 lime)
  • 2 baby bok choy, chopped
  • ½ teaspoon sea salt
  • ½ cup shelled edamame
  • 1 teaspoon sesame seeds (optional)
  • 2 Six-Minute Eggs, halved (optional)

Method

  1. In a large pot over medium heat, whisk the red curry paste, yellow curry powder, sesame oil, garlic, and ginger and cook until fragrant, about 3 minutes.

  2. Add the stock, coconut milk, white and light green parts of green onion (reserve the dark green parts for garnish), ramen noodles, mushrooms, lime juice, bok choy, and salt. Bring to a boil over high heat. Boil for 2 minutes.

  3. Add the edamame and boil until noodles are cooked and the bok choy has softened, about 2 more minutes.

  4. Divide the ramen into 4 bowls, garnish with remaining green onions, sesame seeds, and the six-minute eggs (if using).