Coconut Curry Ramen

Ingredients

• 1 tbspneutral oil
• 6 ozshiitake mushrooms, sliced
• 3garlic cloves, minced
• 1 tbspfresh ginger, grated
• 3 tbspvegan red curry paste, check the label
• 13½ ozcoconut milk, 1 can, full-fat
• 3 cupvegetable broth
• 1 tbspsoy sauce
• 1 tspbrown sugar
• 8 ozramen noodles, dried wheat noodles, no seasoning packet
• 2baby bok choy, halved
• 1lime, cut into wedges
• 2green onions, sliced
• red chili flakes

Method

1. Heat the oil in a large pot over medium-high. Sear the shiitakes until browned, then remove half and set them aside for topping.

2. Add the garlic, ginger and curry paste to the pot and stir for 1 minute until fragrant.

3. Pour in the coconut milk, broth, soy sauce and brown sugar. Bring to a gentle simmer.

4. Simmer the broth so the flavors meld. Meanwhile, cook the noodles in a separate pot of water according to the package and drain.

   ⏱ 10 min

5. Add the bok choy to the broth for the last 2 minutes until just tender.

6. Divide the noodles among 3 bowls and ladle over the broth and bok choy. Top with the seared mushrooms, green onions, chili flakes and a squeeze of lime.