Chilli Oil Red Curry Wonton Ramen

Ingredients:

For the Broth:

2 tablespoons red curry paste

1 tablespoon chili oil (plus more for drizzling)

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon ginger, minced

4 cups chicken or vegetable broth

1 can (14 oz) coconut milk

1 tablespoon soy sauce

1 teaspoon brown sugar

For the Wontons:

10–12 store-bought or homemade wontons

Optional: chopped scallions, chili flakes for garnish

For the Ramen:

2 packs ramen noodles (fresh or instant, seasoning discarded)

1 cup baby spinach or bok choy

1 soft-boiled egg (optional)

Fresh cilantro or Thai basil for garnish

Lime wedges to serve

Directions:

In a large pot, heat sesame oil and chili oil over medium heat. Add garlic and ginger, sauté until fragrant, about 30 seconds.

Stir in red curry paste and cook for 1 minute.

Pour in broth and coconut milk. Add soy sauce and brown sugar. Stir well and bring to a simmer. Let simmer for 8–10 minutes.

In a separate pot, cook wontons according to package directions. Set aside.

In the same pot, cook ramen noodles until just tender. Drain and set aside.

Add spinach or bok choy to the curry broth and cook for 1–2 minutes until wilted.

To serve, divide noodles into bowls. Ladle hot broth over the noodles, add cooked wontons, and top with spinach, egg, herbs, and a generous drizzle of chili oil.

Garnish with scallions, herbs, and lime wedges.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 590 kcal | Servings: 2 servings