Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, coconut curry ramen. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Browse The Menu & Order Your Favourites with Menulog. Food Delivered Straight To Your Door. Packed With Iron And Protein, These Beef Meals Will Keep You Full And Satisfied. We've Got All Your Family Favourites.

Coconut curry ramen is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Coconut curry ramen is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can have coconut curry ramen using 19 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Coconut curry ramen:

1. Make ready 8 cups chicken stock or mushroom stock
2. Make ready 2 small knobs of ginger julienned
3. Prepare 10 cloves garlic chopped
4. Get 5 tbsp yellow or red curry paste
5. Make ready 2 large yellow onion chopped
6. Make ready 4 cups light coconut milk
7. Take 2-4 tbsp brown sugar
8. Take 1 tsp ground turmeric
9. Make ready 2 tbsp miso paste (optional)
10. Prepare 2 tbsp toasted sesame oil
11. Make ready For heat I added to 2 red chilies but its optional
12. Take Accouterments for serving:
13. Take Sliced bamboo shoots
14. Get sautéed sliced shitake
15. Prepare sliced green onion
16. Prepare soft boiled egg
17. Prepare black sesame seeds
18. Prepare yellow corn
19. Take ramen noodles

It adds a whole other dimension to the broth. Shortcuts & Coconut Curry Ramen: Best Friends, Forever. This coconut curry ramen is full of "ish"-es. It's Khao Soi-ish, it's curry ramen-ish.

Steps to make Coconut curry ramen:

1. Heat a large pot over medium-high heat. Once hot, add oil, garlic, ginger, and onion (add chilies here if using). Sauté, stirring occasionally for 5-8 minutes or until the onion has developed a slight sear (browned edges).
2. Add curry paste and sauté for 1-2 minutes more, stirring frequently. Then add vegetable broth and coconut milk and stir to deglaze the bottom of the pan.
3. Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop
4. Taste broth and adjust seasonings as needed, adding coconut sugar for a little sweetness, turmeric for more intense curry flavor, or more sesame oil for nuttiness.
5. Once you have the broth where you want it run it though a sieve and return back to the pot
6. About 10 minutes before serving, prepare any desired toppings/sides, such as noodles, sautéed shitake mushrooms, or green onion (optional).
7. If using miso paste Just before serving, scoop out 1/2 cup of the broth and whisk in the miso paste. Once fully dissolved, add back to the pot and turn off the heat. Stir to combine.
8. To serve, divide noodles of choice between serving bowls. Top with broth and desired toppings

This coconut curry ramen is full of "ish"-es. It's Khao Soi-ish, it's curry ramen-ish. However, thanks to a few weeknight dinner shortcuts, it's not fast-ish—it is fast, period. Our Thai coconut curry noodle soup recipe relies on: Red curry paste! Rich with spicy, tangy, somewhat botanical.

So that is going to wrap it up with this exceptional food coconut curry ramen recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!