Ginger-Chili Coconut Curry Ramen
You read that right. This recipe is a delightful mixture of so many incredible flavors, it is destined to blow your mind!
RIP to my final bowl of this, I ended up dropping it onto the floor with my butter fingers.
Guess we'll have to make it again to make up for it :)
As always, tag us on Instagram if you try this one @the.soup.troupe.com
INGREDIENTS:
2 dried chilis (we used ancho)
1 large shallot, 1/2 diced (the other half for the chili paste)
3 cloves garlic
1 tablespoon minced ginger
1 stalk celery, diced
4-5 carrots, diced
1 bell pepper, diced
1 diced potato
1 cup mushroom broth
1 cup chicken broth
1 cup diced baby bella mushrooms
1 cup veggie broth
1 tablespoon thai red curry paste
2 packets of ramen (add seasoning packet if available)
2 eggs
1/4 tablespoon chili powder, cayenne pepper
1/2 tablespoon curry powder
Salt to taste
1 can coconut milk
2 tablespoon butter
1 tablespoon sesame oil
Optional: ground meat
PREPARATION
Prep all veggies and make chili paste
In a small saucepan, boil 3/4 cup water and drop chilis until softened
In small blender, blend chilis with 1/2 shallot and 3 cloves garlic
Once blended, pour into a bowl with the remaining liquid from the sauce pan
In Instant Pot (or dutch oven), drop butter into the pan
Add in bell pepper, diced shallot,thai chili paste, sesame oil, celery, mushroom, carrot, potato
Add in all seasonings (curry, chili powder, cayenne)
Pour in chili paste and all three cups of broth
Put lid on venting and pressure cook for 25 minutes (or simmer on low for 90+ minutes)
Once safe, open lid and add in coconut milk & noodles
Pressure cook for 1 more minute (or cook noodles on low)
Crack in two eggs and optional to add in ground meat (we used Impossible meat in ours!)
Grab your bowl, you're ready to eat! Enjoy this delicious and unique ramen!