A flavourful and spicy ramen featuring a rich broth infused with aromatics, curry, and coconut milk, loaded with fresh vegetables and tender shrimp.
2 Portions · 1,735 g
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Start by prepping your aromatics. Slice the red onion and yellow onion. Cut the lemongrass sticks into pieces. Thinly slice the garlic cloves.
Heat a little olive oil in a pan over medium heat. Add the sliced onions, lemongrass, and garlic. Stir in the chili flakes and ginger powder.
Cook for a couple of minutes, stirring occasionally, until the aromatics become fragrant.
Add the thai red curry paste to the pan and mix well with the aromatics for about a minute.
Pour in the veal stock and bring it to a gentle simmer.
Carefully strain the liquid through a fine mesh sieve into a pot, discarding the solids.
Add the water to the pot with the strained broth. Let it simmer gently while you prepare the vegetables.
Cut the fresh broccoli into small florets. Quarter the brown mushrooms or slice them, depending on your preference. Cut the green onions into segments. Cut the carrots into thin lengths (like matchsticks or ribbons).
Add the prepared broccoli, brown mushrooms, green onions, and carrots to the simmering broth in the pot.
Let the vegetables cook in the broth for about 10 minutes, until they are tender-crisp.
In the meantime, clean the shrimps (peel and devein if necessary). Add the cleaned shrimps to the pot with the vegetables and broth.
Once the vegetables and shrimps are cooked through (the shrimps will turn pink and opaque, which only takes a few minutes), pour in the coconut milk.
Add the noodles to the pot. Cook the noodles according to the package instructions, which usually only takes a few minutes in hot liquid.
Slice the lime into wedges.
Ladle the hot ramen into bowls, making sure each bowl gets a good portion of broth, vegetables, shrimps, and noodles.
Serve immediately with the fresh lime slices on the side.
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