By Devi Poojari
October 18, 2023
Image Credit: Damn Delicious
A tropical flavoured curry broth with cooked ramen noodles, boiled egg and fresh herbs, this ramen bowl is the perfect quick lunch to make between meetings. Use any type of your favourite ramen noodles to enjoy in a coconut-milk based curry and make a balanced meal.
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100 grams instant ramen, cooked 1 cup coconut milk 1 tablespoon Thai curry paste 1 teaspoon curry powder ½ cup shredded chicken 1 small carrot, sliced ½ zucchini, sliced 5-6 mushrooms, diced 2 tablespoons fresh coriander 4 cloves garlic, minced 1 vegetable stock cube 1 boiled egg 2 spring onions, chopped Salt, to taste
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Add two cups of water to a large saucepan and add in the stock cube.
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Once it dissolves, add in the vegetables, curry paste, garlic and curry powder to simmer for a few minutes.
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Add the shredded chicken and coconut milk and bring everything to a boil before adjusting seasoning and turning off the heat.
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Add the cooked ramen noodles to a bowl and pour over the chicken-veggie broth over it.
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Slice the boiled egg into halves and place on top.
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Garnish with spring onions and chopped coriander and serve hot.
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