Coconut Curry Ramen
A piping hot, slightly spicy, slightly sweet and coconut-y cream bowl of broth and noodles is just the reinforcement we need to make it though a mid-December week. This recipe was inspired by a bowl of soup I stumbled upon almost 20 years ago on a freezing walk through Chicago with the worst possible shoe choice. It was one of those meals that warms you to your toes and you feel yourself thawing out. It took great effort to stand up again and venture back out in my questionable footwear into the snowy, blustery day. Nowadays I’m more likely to be wandering home after a walk through the chilly woods in our neighborhood with respectable footwear, but it warms my soul all the same.
Ingredients:
Makes 8 servings
2 tablespoons butter or ghee
1/2 cup skitake mushrooms, thinly sliced
1/4 cup thinly sliced green onion
4 cloves garlic, finely grated
1 inch knob of garlic, peeled first then finely grated
1 tablespoon mild red curry paste
4 cups chicken broth
1 tablespoon coconut sugar
2 tablespoons coconut aminos
salt and pepper to taste
1 can coconut milk
juice from 1 lime
1 cup leftover cooked and shredded chicken
4 eggs (soft boiled)
4 servings ramen noodles (we love this brand)
sesame seeds and thinly sliced green onion for topping
Directions:
In a large pot oven medium heat, melt the butter or ghee. Add the mushrooms and cook them, stirring every so often until they start to brown. Season with salt and pepper as they cook. Take them out of the pan and set them aside. Heat the other tablespoon of butter in the same pan and add the green onions, garlic and ginger. Keep a close eye here as they’ll burn easily! Let them get fragrant and add the red curry paste and stir through. Add the chicken broth and scrape the browned bits from the bottom of the pan. Add the coconut sugar and coconut aminos and stir to combine. Bring to a boil. Add the coconut milk and lime juice and give it a taste. If it needs a bit of salt or pepper, add it now. While this is happening you can cook your soft boiled eggs. Simply bring a pot of water to boil and gently add the eggs. Let them cook for 6-7 minutes. Take them out of the water to cool a bit before peeling. Add the ramen noodles and cooked chicken to the seasoned broth to cook for about 3-5 minutes. Serve up in a bowl, topped with the halved boiled eggs, sesame seeds, and sliced green onions.
