Curried Coconut Ramen Soup
Ingredients
- 600ml vegetable broth
- 250ml coconut milk
- 2 handfuls shiitake mushrooms
- Sesame oil
- 3 garlic cloves
- 4 pickled jalapenos
- 2 spring onions
- 2 thumb-sized pieces of ginger
- 1/2 tsp sugar
- 2 limes
- 2 portions udon noodles
- 1/2 pack tofu
- Salt and pepper
- 2 carrots
- 2 tbsp Thai red curry paste
- 3 tbsp soy sauce
- Pinch of chili
- 1 tsp paprika
- 1 tbsp turmeric
- 2 tbsp curry powder
- Fresh cilantro (coriander) to serve
Preparation
Chop the spring onion, ginger, and garlic.
Heat oil in a pot and fry the chopped spring onion, ginger, and garlic.
Chop the carrots, shiitake mushrooms, and pickled jalapenos, then add them to the pot.
Season with salt, pepper, and sugar.
Pour in the vegetable broth, coconut milk, and Thai red curry paste. Stir well.
Add soy sauce, chili, paprika, turmeric, and curry powder. Mix everything together.
Cook the udon noodles according to the package instructions (approximately 14 minutes).
In the meantime, cube the tofu.
Serve the soup by placing cooked udon noodles in bowls, ladling the curried coconut broth over the noodles.
Garnish with fresh cilantro and a squeeze of lime juice.
Enjoy the flavorful Curried Coconut Ramen Soup!
