15 MINUTE COCONUT LIME RAMEN
Directions
- 1Cook your ramen or noodles of choice until just shy of al dente, then drain and set aside.
- 2Heat a splash of coconut/sesame oil or any cooking oil of choice in a pan.
- 3Add 1 cup of sliced mushrooms to the pan and cook them down.
- 4Add 2-3 chopped lemongrass stalks, a knob of grated ginger/galangal, 2-3 cloves of minced garlic, 1 tbsp red curry paste, and 1-2 tsp sugar to the cooked mushrooms.
- 5Stir well to combine and cook for a few minutes until fragrant.
- 6Pour in 300 ml of coconut milk.
- 7Stir the mixture together.
- 8Pour in 200-250 ml of water, along with chopped red chillies, Thai basil, and Kaffir lime leaves.
- 9Let the mixture come to a simmer, then turn down the heat and let it simmer for as long as desired for the flavors to fully infuse.
- 10Season with 1 tbsp soy sauce and the juice of a lime, then taste to adjust the seasonings.
- 11Ladle the soup over the cooked noodles.
- 12Serve hot, garnished with more chillies, basil leaves, and lime wedges.
Ingredients
- 1 cup sliced mushrooms
- 2 unit lemongrass stalks, chopped
- 1 knob ginger/galangal, grated
- 2 cloves garlic, minced
- 1 tbsp red curry paste
- 1 tsp sugar
- 300 ml coconut milk
- 200 ml water
- red chillies
- Thai basil
- Kaffir lime leaves
- 1 tbsp soy sauce
- 1 juice lime
- noodles of choice
- 1 splash coconut/sesame oil or any cooking oil of choice
- lime wedges
Equipment
potladlechopsticksspoongraterlime squeezerbowl
Tips
- You can tailor the recipe to your liking by adjusting the spices and add-ins.
- Cook your ramen/noodles of choice until just shy of al dente, then drain and set aside.
- Let the soup simmer for as long as you'd like for the flavors to fully infuse.
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