Creamy Curry Ramen

Name: Creamy Curry Ramen
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 tbsp Oil; 6 cloves of Garlic, minced; 2 tsp Ginger, minced; 1 tbsp Lemongrass; 2 tbsp Curry Paste; 1 tbsp Miso Paste; 400ml Coconut Milk, canned; 2 cups Chicken Broth; 2 tbsp Fish Sauce; 1 tbsp Hot Sauce, or more, adjust to your preference; 1 tbsp Sugar; 4 Kaffir Lime Leaves; 2 servings of Instant Ramen Noodles; 500g Beef Mince; 1 tbsp Oil, for cooking; 3 cloves of Garlic, minced; 1/2 Shallots, minced; 2 tsp Ginger, minced; 2 tsp Soy Sauce; 1 tsp Dark Soy Sauce; 1 tbsp Fish Sauce; 1 tsp Sugar; 0 Soft Boiled Egg; 0 Green Onion, sliced; 0 Sesame Seeds; Some Hot Sauce

This creamy curry ramen combines fragrant coconut curry broth with savory seasoned beef and springy noodles for a fast, comforting bowl. Lemongrass, miso, and kaffir lime leaves give the broth bright depth, while the caramelized beef topping adds rich, salty-sweet contrast. Finish with a soft-boiled egg, green onions, sesame seeds, and extra hot sauce for a satisfying noodle bowl with plenty of personality.

This creamy curry ramen combines fragrant coconut curry broth with savory seasoned beef and springy noodles for a fast, comforting... Show more

By Genio | Easy Recipes · Original recipe

Health Grade

C- · Balanced

Time

35 min

Price

3,61 €

Calories

1442 kcal

high protein

low carb

low sugar

fusion

Method

Prep the aromatics

Mince the garlic and ginger, keeping enough aside for both the broth and the beef. Mince the shallot, trim the tough outer layers from the lemongrass, then finely mince the tender inner part or bruise it well so it releases its flavor. Thinly slice the green onions and set them aside for garnish.

Cook the curry base

Heat oil in a medium saucepan over medium heat. Add some of the minced garlic, ginger, and lemongrass, and cook for 1 to 2 minutes, stirring often, until fragrant and softened but not browned. Stir in the curry paste and miso paste, and cook for 1 minute, pressing them into the oil so they loosen and smell rich and toasty.

Simmer the broth

Pour in the coconut milk and chicken broth, whisking or stirring well so the miso dissolves smoothly. Add the fish sauce, hot sauce, sugar, and kaffir lime leaves. Bring the mixture to a gentle simmer, then keep it at a low bubble for 8 minutes so the flavors meld. Taste and adjust with a little more fish sauce, sugar, or hot sauce if you want.

Soft-boil the eggs

Lower the Soft-Boiled Egg component into gently boiling water if you are starting from raw eggs, and cook for 7 minutes for jammy yolks. Transfer the eggs to cold water, let them cool enough to handle, then peel them carefully and set aside for serving.

Brown the beef

Heat the Oil (for cooking) in a large skillet over medium-high heat. Add the remaining garlic, the minced shallot, and the remaining ginger, and cook for 30 seconds until aromatic. Add the Beef Mince and cook, breaking it up with a spatula, until browned and cooked through, with no pink remaining.

Season the beef

Stir the Soy Sauce, Dark Soy Sauce, more Fish Sauce, and more Sugar into the browned beef. Cook for 1 to 2 minutes more, stirring, until the meat looks glossy and lightly caramelized and the sauce clings to it. Taste and adjust if needed, then take the pan off the heat.

Cook the noodles

Bring the curry broth back to a steady simmer and add the Instant Ramen Noodles. Cook according to the package directions, usually 3 to 5 minutes, stirring once or twice to separate the strands, until tender but still springy.

Assemble and serve

Divide the noodles between bowls, then ladle the hot curry broth over the top. Spoon on the beef mixture, halve the peeled soft-boiled eggs and add them to each bowl, then finish with the sliced green onions, sesame seeds, and extra Hot Sauce if you like more heat. Serve right away while everything is hot and silky.