**Ingredients:**
- 3 tablespoons toasted sesame oil, divided
- 3.3 ounces (94 grams) shiitake mushrooms, torn
- 4 garlic cloves, grated
- 1 tablespoon freshly grated ginger
- 4 cups (946 milliliters) chicken broth or vegetable broth
- ½ teaspoon ground turmeric
- ½ teaspoon brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sambal or other chili paste, more or less to taste (optional)
- 2 tablespoons mild red curry paste
- 1 can (14 ounces/400 grams) unsweetened full-fat coconut milk
- 1 tablespoon lime juice
- 9 ounces (255 grams) instant ramen noodles
- Chili oil for serving
- Sesame seeds for serving
- Chopped chives for serving
- 4 boiled eggs, cooked for 7 minutes
**Instructions:**
1. Prepare ingredients: grate garlic and ginger, tear shiitake mushrooms into small pieces.
2. In a large pot over medium heat, heat 1 tablespoon sesame oil. Add shiitakes and cook until they begin to brown. Sprinkle with another tablespoon of sesame oil, season with salt and pepper, and cook until crispy. Remove from the pot.
3. Reduce heat to low. Add remaining tablespoon of sesame oil, grated garlic, and ginger. Cook until fragrant, about 1 minute.
4. Deglaze the pot with chicken broth, scraping up brown bits from the bottom. Bring to a boil.
5. Add turmeric, brown sugar, soy sauce, and fish sauce. Stir in red curry paste and sambal. Pour in coconut milk and lime juice.
6. Once the broth boils, add ramen noodles and cook for 2 minutes (if not serving immediately, cook noodles separately to prevent soaking up broth).
7. Serve immediately, topped with shiitake mushrooms, sesame seeds, chives, and chili oil. Add boiled eggs and enjoy!
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