Coconut Shrimp Ramen
Wat heb je nodig
- For the broth:
- 15 ml sesame oil
- 2 cloves garlic, minced
- 2 cm fresh ginger, grated
- 20 g red curry paste
- 400 ml coconut milk
- 1 liter chicken or vegetable broth
- 30 ml soy sauce
- 15 ml fish sauce
- Juice of 1 lime
- For the toppings:
- 200 g cooked shrimp (peeled and deveined)
- 150 g ramen noodles (cooked)
- 2 boiled eggs (halved)
- 1 sheet nori (cut into strips)
- 2 green onions, finely chopped
- 10 g sesame seeds
- Chili flakes (optional)
- Cherry tomatoes (optional, for garnish)
Hoe maak je het?
Instructions:
-
Prepare the base:
Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger, sauté for 1 minute until fragrant. Stir in the red curry paste and cook for another minute. -
Make the broth:
Pour in the coconut milk and stir until smooth. Add the chicken or vegetable broth, soy sauce, fish sauce, and sugar. Simmer gently for 10 minutes. -
Add the shrimp:
Stir in the cooked shrimp and let them heat through for 2-3 minutes. Finish with a squeeze of lime juice to brighten the flavors. -
Assemble the bowl:
Divide the cooked ramen noodles into bowls. Ladle the hot coconut shrimp broth over the noodles. -
Garnish and serve:
Top each bowl with halved boiled eggs, nori strips, green onions, sesame seeds, and chili flakes, if desired. Add cherry tomatoes for a fresh and colorful touch.
Tips:
- Add extra heat with chili oil or hot sauce.
- Swap the shrimp for tofu or chicken for a protein variation.
- A sprinkle of fresh cilantro makes an excellent finishing touch.
Enjoy your Coconut Shrimp Ramen—a tropical escape in every bite! 🌴🍜
