Ingredients

• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp red curry paste
• 1 tbsp soy sauce
• 1 tsp fish sauce (optional)
• 1 13.5 oz can coconut milk
• 2 cups chicken or vegetable broth
• 1 tbsp brown sugar
• 200g ramen noodles
• 1 cup shiitake mushrooms, sliced
• 1 red bell pepper, sliced
• 1/2 cup baby spinach
• 1/2 cup bean sprouts
• Fresh cilantro and lime wedges, for garnish
• Chili flakes, to taste

Directions

• Heat vegetable oil in a large pot over medium heat. Add the onion and cook until softened, about 3 minutes.
• Stir in garlic and ginger, cooking until fragrant, about 1 minute.
• Add red curry paste, soy sauce, and fish sauce, stirring well to combine.
• Pour in coconut milk, chicken or vegetable broth, and brown sugar. Stir well and bring to a simmer.
• Add ramen noodles, mushrooms, and red bell pepper. Cook until the noodles are tender, about 5 minutes.
• Add baby spinach and bean sprouts, stirring until wilted.
• Serve hot, garnished with fresh cilantro, lime wedges, and a sprinkle of chili flakes for extra heat.

Photos