Red curry soup with forbidden rice ramen

by sofa-kingdom-89

2 Comments

  1. sofa-kingdom-89

    1. Sauté minced garlic and ginger in oil until fragrant, then add 2-3 tbsp of red curry paste (I like the brand maesri) and cook for 3 minutes, stirring often.

    2. Add the juice of 2 limes, 1 can of coconut milk, and 4 cups of chicken or veggie broth. If you’re limiting salt, do 2 cups stock and 2 water.

    3. Simmer the broth for 15 minutes. Meanwhile, grill or air fry a chicken breast seasoned with salt, pepper, garlic powder, and turmeric. This recipe would be good with plain tofu too.

    4. Prepare ramen according to package (with no seasoning, just plain). Add 0.25-0.5 cups of pumpkin puree to the broth if you want it a little thicker.

    5. Add desired chopped veggies to the curry broth. I used 1 zucchini, half a bell pepper, and 1 broccoli crown. Cook veggies for 5-7 minutes depending on how tender you want them.

    6. Slice the cooked chicken breast and cut up some green onion or chives, then put everything in a bowl and enjoy 🍜

  2. Aw man this looks amazing. I made curry 3 weeks in a row and my hubby cut me off for a while. He’s sick of it lol.

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