Coconut Curry Ramen Revamp


  • 1 shallot, minced
  • 2 cloves of garlic, minced
  • 2 teaspoons of minced ginger
  • 1 teaspoon red curry paste
  • 35 whole basil leaves
  • 1 1/2 cups chicken stock (or veggie stock)
  • 1 cup canned coconut milk (make sure you have shaken the can well or whisked the coconut milk thoroughly so that the coconut cream and water are combined)
  • 2 cups bok choy, chopped
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1 package ramen – seasoning packet discarded
  • Optional but recommended toppings: soft boiled egg, lime juice, cilantro


  1. In a medium pot, melt a little coconut oil over medium high heat and add your shallot, garlic, and ginger + some salt
  2. Saute for a few minutes until softened, and stir in your red curry paste
  3. Let the curry paste and veggies cook together for about a minute, and add your basil
  4. To this, pour in your chicken stock, coconut milk, soy sauce, and sesame oil + a little bit of salt. Bring to a simmer and add your bok choy
  5. Simmer for 10 minutes
  6. Add your ramen noodles and simmer until the noodles are tender, about 3-5 minutes. Season to taste with salt!
  7. Optional but highly recommended toppings: a soft boiled egg, lime juice, cilantro