Coconut Curry Ramen Revamp
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 2 servings 1x
Ingredients
Scale
- 1 shallot, minced
- 2 cloves of garlic, minced
- 2 teaspoons of minced ginger
- 1 teaspoon red curry paste
- 3–5 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
Instructions
- In a medium pot, melt a little coconut oil over medium high heat and add your shallot, garlic, and ginger + some salt
- Saute for a few minutes until softened, and stir in your red curry paste
- Let the curry paste and veggies cook together for about a minute, and add your basil
- 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
- Simmer for 10 minutes
- Add your ramen noodles and simmer until the noodles are tender, about 3-5 minutes. Season to taste with salt!
- Optional but highly recommended toppings: a soft boiled egg, lime juice, cilantro
Nutrition
- Serving Size: 1/2 of the noodles and broth
- Calories: 476
- Sugar: 4 g
- Fat: 32 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 2 mg
Find it online: https://www.thegarlicdiaries.com/coconut-curry-ramen-revamp/