Spicy Curry Ramen
Ingredients:
1 tablespoon olive oil
1 shallot, minced
2 scallions, thinly sliced
3 cloves garlic, minced
1 red bell pepper, sliced into thin strips
1 cup shiitake mushrooms, sliced into strips
2-3 tablespoons red curry paste (3 for a spicier soup)
2 tablespoon ginger, minced
1 tablespoon tamari or soy sauce
2 tablespoons mirin sauce
6 cups vegetable stock
1 13.5 oz can unsweetened coconut milk
1 package ramen noodles, spice pack discarded
Juice of 1 lime
Garnish with:
Green onions
Cilantro
Basil leaves
Lime and zest
In a large pot, heat olive oil over medium heat. Add shallot and cook until softened (about 2 minutes). Add white and light green portions of the scallion and cook for an additional minute.
Add garlic, bell pepper, and shiitake mushrooms to the pot. Cook, stirring occasionally, until mushrooms and peppers have browned (about 8 minutes).
Stir in red curry paste and ginger. Pour tamari and mirin sauces on top and stir until vegetables are coated with curry paste.
Add vegetable stock and coconut milk to the pot and bring to a boil. Add noodles. Reduce heat to medium-low and let simmer for 10-12 minutes as the noodles cook.
Squeeze juice of one lime into the pot. Stir to incorporate.
Serve with scallion dark greens, cilantro, basil, lime and zest
