Description
An ultra-creamy, slightly spicy broth with quick-cooking ramen and your favorite Thai ingredients for huge flavor. Ready in 20 minutes, versatile, and made in one pot. Serve with scallions, cilantro, eggplant, or chicken.
Ingredients
Units
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For the broth:
- 3 tbsp toasted sesame oil, divided
- 3 1/2 oz shiitake mushrooms, torn
- 4 garlic cloves, grated
- 1 tbsp freshly grated ginger
- 4 cups chicken broth or vegetable broth
- 1/2 tsp ground turmeric
- 1/2 tsp brown sugar
- 2 tbsp low sodium soy sauce
- 1 tbsp fish sauce
- 1 tbsp sambal oelek or other chili paste, more or less to taste (optional)
- 2 tbsp Thai red curry paste
- 1 can (14 oz/400 ml) unsweetened coconut milk, full fat
- 1 tbsp lime juice
For serving:
- 9 oz instant ramen noodles
- Chili oil
- Sesame seeds
- Chopped chives
- 4 boiled eggs, cooked for 7 minutes
Instructions
- Prepare the broth: In a large pot, heat 2 tablespoons of sesame oil over medium heat. Add mushrooms, garlic, and ginger, sauté for 2 minutes. Pour in broth, turmeric, sugar, soy sauce, fish sauce, chili paste, and curry paste. Stir in coconut milk and lime juice. Simmer for 10 minutes.
- Cook the noodles: Cook ramen noodles according to package instructions. Drain and set aside.
- Serve: Divide noodles among bowls. Ladle broth over noodles. Top with boiled eggs, sesame oil, sesame seeds, and chives. Serve hot.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 185mg