Ingredients
Scale
- 1 tbsp red curry paste
- 1 tbsp yellow curry powder
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tbsp minced fresh ginger
- 4 cups stock (veggie or chicken)
- 1 can full-fat coconut milk (14 oz)
- 1 bunch green onions, sliced
- 2 packages dried ramen noodles (discard spice packet)
- 8 oz sliced mushrooms (crimini or shiitake)
- 1 lime, juiced
- ½ tsp salt
- ½ cup shelled edamame
- 1 tsp sesame seeds (optional)
- 1 tsp sesame seeds (optional)
Instructions
- Make the six-minute eggs (if using), set aside.
- In a large pot, whisk red curry paste, yellow curry powder, sesame oil, garlic, and ginger over medium heat until fragrant (about 3 minutes).
- Add stock, coconut milk, white and light green parts of green onion, ramen noodles, mushrooms, lime juice, bok choy, and salt. Bring to a boil, then boil for 2 minutes.
- Toss in edamame and boil for an additional 2 minutes until noodles are cooked.
- Divide the ramen into 2-4 bowls, and top with remaining scallion tops, sesame seeds, and halved, six-minute eggs (if using). Enjoy the slurp-worthy goodness!
- Prep Time: 10
- Cook Time: 10
- Category: Dinner
Nutrition
- Serving Size: 4
- Calories: 383 kcal
