Main Course
Creamy Red Curry Ramen
Red curry coconut ramen with browned crumbled tofu and roasted broccoli. The sauce coats the noodles, finished with a medium-boiled egg in each serving.
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Chicken curry ramen with coconut milk
This chicken curry ramen with coconut milk starts with a homemade paste of cilantro stems, ginger, garlic and jalapeño. Paprika, turmeric, fish sauce and tomato paste complete the base.
Prepare broth and toppings separately
Brown the chicken before simmering it in broth and coconut milk, then stir in the curry paste. Add noodles, bok choy and medium-boiled eggs to the bowls with radish, red cabbage, herbs, lime and sesame.
🥄 30 min.
🔥 40 min.
🍽️ 2 servings
Ingredients
Curry Paste
Spices
Broth
Garnishes
Steps
Makes 2 large portions.
Curry Paste
Broth
Serving
Recommendations
Main course
Ramen Cheapette with egg and cheese
Ramen Cheapette cooks in chicken broth with cheese and butter. An egg added off the heat and your choice of vegetables complete this single-serving bowl.
Main course
Thai Mushroom and Tofu Soup
Thai mushroom and tofu soup with shiitakes in a coconut milk and chicken broth base. Ginger, red curry and lime bring warmth and brightness to each bowl.
Main dish
Pork Dumplings
Pork dumplings with rehydrated mushrooms and ginger, poached then pan-fried. Serve the tender, browned dumplings with a soy or peanut dipping sauce.
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