Ingredients

The following ingredients have 4 Servings
  • 1 tbsp red curry paste
  • 1 tbsp yellow curry powder
  • 1 tbsp sesame oil
  • 1 tbsp garlic, minced
  • 1 tbsp fresh ginger, minced
  • 4 cups stock (vegetable or chicken)
  • 1 (14 oz ) can full-fat coconut milk
  • 1 bunch green onions, white and green parts, thinly sliced, divided
  • 2 (3 oz) packages dried ramen noodles, (discard spice packet)
  • 8 oz mushrooms sliced (crimini or shitake)
  • 1 lime, juiced
  • 2 baby bok choy, chopped
  • ½ tsp salt
  • ½ cup shelled edamame
  • 1 tsp sesame seeds, optional
  • 2 6 minute eggs, optional

Instruction

  • Make the six minute eggs (if using), set aside
  • In a large pot over medium heat, whisk the red curry paste, yellow curry powder, sesame oil, garlic and ginger until fragrant, about 3 minutes
  • Add the stock, coconut milk, white and light green parts of green onion (reserve the dark green parts for garnish), ramen noodles, mushrooms, lime juice, bok choy and salt
  • Bring to a boil
  • Boil for 2 minutes
  • Add the shelled edamame and boil for 2 minutes longer, until noodles are cooked
  • Divide the ramen into 2-4 bowls, garnish with remaining scallion tops, sesame seeds and halved, six-minute eggs (if using)