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Coconut Curry Ramen

This creamy, Thai inspired green curry ramen is full of comforting flavors, hearty veggies, and the most amazing broth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Entree, Lunch, Main Course
Cuisine: Asian, Thai
Ingredients Method

Ingredients
  

  • 1 tbsp vegetable or avocado oil
  • 1 tbsp grated ginger
  • ½ tbsp grated garlic
  • 2 tsp lemongrass minced or paste
  • 2 tbsp green curry paste
  • 3 cups broth/stock chicken, vegetable, or miso
  • 1 (14oz) can unsweetened coconut milk
  • ⅓ cup low sodium soy sauce
  • 3 tsp fish sauce
  • 2 large eggs
  • 8-9 oz dried ramen
  • 6 oz firm tofu can sub chicken, or shrimp
  • 2 tsp cornstarch
  • ½ cup bok choy chopped large
  • 2 large portobello mushrooms sliced thick
  • ½ cup purple cabbage shredded or sliced thin
  • green onion and sesame seeds for garnish

Method
 

Broth and Ramen
  1. In a large pot over medium high heat, add oil, garlic, ginger, lemongrass, and curry paste. Sauté until fragrant, about 1-2 minutes
  2. Pour in broth and coconut milk, soy sauce and fish sauce whisking to combine. Bring to a boil and reduce to a simmer, whisking occasionally
  3. Add in dry ramen and simmer until noodles are soft, about 4-5 minutes.
Ramen Additions
  1. In another small pot, bring 6 cups of water to a boil. Add 2 whole eggs to the water and boil for 6 minutes. Transfer the eggs to a bowl of ice water and set aside.
  2. Meanwhile, while broth comes together, remove tofu from packaging (if using), wrap in a towel or paper towels, and weigh down with a heavy pan or stack of plate to draw out excess moisture (best to do for at least 30 minutes if you have time)
  3. Cube the tofu and dust with cornstarch and salt. In a wok or large pan over medium high heat, drizzle in a bit of oil and pan fry the tofu cubes until golden brown.
  4. Remove tofu from pan and let the oil drain on a paper towel. Slice mushrooms into thick slices and add to the hot pan, cooking 3-4 minutes or until tender.
  5. Remove mushrooms from pan and add in large chopped bok choy, cooking an additional 3-4 minutes or until tender.
  6. On the side, shred purple cabbage, and chop green onion
To Assemble
  1. To serve, transfer cooked ramen noodles to two bowl. Top the noodles with the cubed tofu, cooked mushrooms and bok chop and shredded cabbage.
  2. Peel the cooled eggs and slice in half, placing over ramen as well. Ladle broth onto each bowl and top with green onions and sesame seeds as garnish. Serve immediately