Spicy Coconut Curry Ramen

Ingredients:

2 tbsp vegetable oil

1 onion, finely chopped

3 cloves garlic, minced

1 tbsp grated ginger

2 tbsp red curry paste

1 tbsp soy sauce

1 tsp fish sauce (optional)

1 can (13.5 oz) coconut milk

2 cups chicken or vegetable broth

1 tbsp brown sugar

200g ramen noodles

1 cup shiitake mushrooms, sliced

1 red bell pepper, sliced

1/2 cup baby spinach

1/2 cup bean sprouts

Fresh cilantro and lime wedges, for garnish

Chili flakes, to taste

Directions:

Heat vegetable oil in a large pot over medium heat. Add the onion and cook until softened, about 3 minutes.

Stir in garlic and ginger, cooking until fragrant, about 1 minute.

Add red curry paste, soy sauce, and fish sauce, stirring well to combine.

Pour in coconut milk, chicken or vegetable broth, and brown sugar. Stir well and bring to a simmer.

Add ramen noodles, mushrooms, and red bell pepper. Cook until the noodles are tender, about 5 minutes.

Add baby spinach and bean sprouts, stirring until wilted.

Serve hot, garnished with fresh cilantro, lime wedges, and a sprinkle of chili flakes for extra heat.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 430 kcal per serving | Servings: 4 servings