Coconut Curry Ramen Noodles

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Chickpeas are a cost-effective protein alternative.

curry paste

🥗Healthier: homemade curry powder

💰Cheaper: generic curry powder

Homemade curry powder can be cheaper and tailored to taste.

ramen noodles

🥗Healthier: whole grain noodles

💰Cheaper: spaghetti

Spaghetti is a versatile and often cheaper noodle option.

Heat a stock pot or soup pan.

Add 1 teaspoon of sesame oil and 1 teaspoon of olive oil to the pan.

Add 2 cloves of fresh garlic and mix to avoid burning.

Pour in the whole container of chicken broth and keep the heat high to bring it to a boil.

Add 1 can of coconut milk to the pot.

Stir in 2 tablespoons of red curry paste and 1 tablespoon of minced ginger.

Add 2 tablespoons of low sodium soy sauce, 1 teaspoon of brown sugar, 0.5 teaspoon of turmeric, and 1.5 teaspoons of salt.

Bring the mixture to a boil, then let it simmer to blend the flavors.

Add 10 chopped fresh basil leaves, saving some for garnish.

Cook 8 oz of Japanese style ramen noodles according to package instructions.

Prepare hardboiled eggs by boiling them for 7 minutes for a creamier yolk.

Scoop noodles into a bowl, pour the broth over the noodles, and add the hardboiled eggs and extra basil on top.

Finish with a drizzle of Sriracha.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens