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Spicy Lemongrass Curry Ramen
Rated 5.0 stars by 1 users
Category
soup
Cuisine
Vietnamese
Dig into this deeply flavorful bowl of ramen that's perfect for chilly nights or anytime you crave something warm and satisfying. Don't forget to slurp - it's the best way to enjoy every last drop!
Recipe Source: Sylvia Nguyen from Nguyen Food Stall.
Ingredients
-
1 jar Red Boat Spicy Lemongrass Curry
- 2 cups water (or coconut water)
- 1/2 cup coconut milk
-
1 teaspoon Red Boat Fish Sauce (optional, for extra umami)
- Salt and pepper to taste
- 1 tablespoon neutral oil
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1/2 pound minced pork
-
½ a jar Red Boat Caramelized Sauce
- 2 servings ramen noodles, cooked per package instructions
- 2 jammy eggs, halved
- 1 cup bok choy, blanched
- 1 tablespoon furikake
- 1 tablespoon spicy chili oil (optional)
For the Broth:
For the Minced Pork:
For Assembly:
Directions
Make the Broth:
In a medium pot, combine Red Boat Spicy Lemongrass Simmer Sauce, water, and coconut milk. Bring to a gentle simmer over medium heat, stirring occasionally. Season with fish sauce, salt, and pepper to taste. Let simmer while preparing the pork.
Cook the Minced Pork
Heat oil in a pan over medium heat. Add shallots and garlic, sautéing until fragrant, about 1-2 minutes. Add minced pork and cook, breaking it apart, until browned. Stir in Red Boat Caramelized Sauce and cook for another 2 minutes, allowing the flavors to meld. Remove from heat and set aside.
Assemble the Bowl:
Divide cooked ramen noodles between two bowls. Ladle the hot broth over the noodles. Top each bowl with seasoned minced pork, jammy eggs, blanched bok choy, and a sprinkle of furikake. Finish with a drizzle of spicy chili oil for extra heat.
