Thai-Style Spicy Coconut Curry Ramen Bowl

Ingredients

• 2 packs ramen noodles (discard seasoning packets)
• 1 can coconut milk (full-fat)
• 2 cups vegetable broth
• 2 tbsp red curry paste
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp brown sugar(optional)
• 1 cup shredded carrots
• 1/4 cup cilantro (chopped)
• 2 cloves garlic (minced)
• 1 tsp fresh ginger (grated)
• 1 tsp chili oil or chili flakes(optional)

Instructions

1. 1

   Prep (10 minutes): Shred the carrots, chop the cilantro, mince the garlic, and grate the ginger.

2. 2

   Cook (18 minutes): In a pot, warm the vegetable broth and whisk in the red curry paste until smooth. Stir in the coconut milk, garlic, and ginger, then simmer gently for about 8 minutes.

3. 3

   Add carrots and cook until tender-crisp, about 5 minutes.

4. 4

   Boil ramen noodles separately according to package directions (about 3–5 minutes), then drain.

5. 5

   Stir soy sauce, lime juice, and (if using) brown sugar into the curry broth. Divide noodles into bowls, ladle curry broth over, and top with cilantro and chili oil/chili flakes if desired.