Shrimp Curry Ramen
Last Updated on March 12, 2023 by Jacqueline Rafidi
Ingredients:
2 tablespoons vegetable oil
2 cloves garlic, minced
1 inch knob ginger, minced
2-3 shallots or ½ onion, diced fine
2-2 ½ tablespoons thai red curry paste
1 can regular coconut milk (Plus water to fill the can)
2-2 ½ cups low sodium chicken broth or broth of choice
½ lb 41-50 size shrimp, peels and tails removed
3 leaves bok choy, cut into bite size pieces
About 7 oz ramen noodles (2 sleeves, if you’re using the same as mine – you can sub for spaghetti also)
Topping options:
Green onions
Seaweed/Nori
Gochujaru (Korean red pepper flakes)
Panko breadcrumbs or tempura flakes
Furikake
Thai Basil
Mint
Directions:
In a medium pot, heat the vegetable oil on medium heat. Add in the garlic, onion or shallot and ginger and sautee until onions are translucent.
Add in the Thai red curry paste and cook for 30 seconds to 1 minute. Add in the chicken broth and coconut milk along with the water that filled the empty can of coconut milk. Let the mixture come to a boil and then bring the heat down to medium low to simmer.
In the meantime, boil some water to cook the ramen noodles. If you’re using ramen noodles, do not salt the boiling water. If you plan to use other noodles (like spaghetti), salt the water once boiling. Cook the pasta 1 minute under the recommended cooking time. Drain and set aside.
Once the broth is down to a simmer, add in the raw shrimp and bok choy. Let cook until the shrimp are pink and fully cooked through, this will indicate the soup is done.
In a bowl, add your cooked noodles and ladle in some broth. Top with desired toppings or some from the list above and enjoy!
Shrimp Curry Ramen
Ingredients
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1 inch knob ginger minced
- 2-3 shallots or ½ onion diced fine
- 2-2 ½ tablespoons thai red curry paste
- 1 can regular coconut milk Plus water to fill the can
- 2-2 ½ cups low sodium chicken broth or broth of choice
- ½ lb 41-50 size shrimp peels and tails removed
- 3 leaves bok choy cut into bite size pieces
- About 7 oz ramen noodles 2 sleeves, if you’re using the same as mine – you can sub for spaghetti also
Topping options:
- Green onions
- Seaweed/Nori
- Gochujaru Korean red pepper flakes
- Panko breadcrumbs or tempura flakes
- Furikake
- Thai Basil
- Mint
Instructions
- In a medium pot, heat the vegetable oil on medium heat. Add in the garlic, onion or shallot and ginger and sautee until onions are translucent.
- Add in the Thai red curry paste and cook for 30 seconds to 1 minute. Add in the chicken broth and coconut milk along with the water that filled the empty can of coconut milk. Let the mixture come to a boil and then bring the heat down to medium low to simmer.
- In the meantime, boil some water to cook the ramen noodles. If you’re using ramen noodles, do not salt the boiling water. If you plan to use other noodles (like spaghetti), salt the water once boiling. Cook the pasta 1 minute under the recommended cooking time. Drain and set aside.
- Once the broth is down to a simmer, add in the raw shrimp and bok choy. Let cook until the shrimp are pink and fully cooked through, this will indicate the soup is done.
- In a bowl, add your cooked noodles and ladle in some broth. Top with desired toppings or some from the list above and enjoy!
