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!