Thai Ramen

A recipe that is on regular rotation in our house. Spicy, flavorful, and a quick 25 minute weeknight dinner that warms your soul.

Ingredients

1 tablespoon Olive Oil

2 tablespoons Butter

5 cloves Garlic, minced

1 tablespoon Fresh Ginger, minced, about a 1” piece

2-3 teaspoons Chili Crunch (Typically use Trader Joe’s brand)

1 box (32 oz.) Chicken Stock

1 can Coconut Milk, full fat

2 tablespoon Sriracha

2 tablespoons Low Sodium Soy Sauce

2 tablespoons maple syrup or honey

3/4 jar of Thai Kitchen Red Curry Paste (found in most grocery stores)

3 cups Spinach

3 squares Ramen Noodles

3-4 Eggs

Green Onions, for serving

Sesame seeds, for serving

Method of Preparation

1. In a large dutch oven or pot over medium low heat, saute garlic and ginger in the butter and olive oil. Saute until fragrant and beginning to soften (2-3 minutes).

2. Add the chili crunch and saute another minute. Add the chicken stock, coconut milk, thai red curry paste, Sriracha, soy sauce, and maple syrup. Stir and bring to a boil.

3. Add the spinach and stir until wilted. About a minute.

4. Add the ramen and let cook until just soft, about a minute.

5. Serve with sliced green onion, sesame seeds, and soft boiled eggs.

6. For soft boiled eggs: Fill a small sauce pot with water (enough to cover whole eggs) and bring to a boil. Gently add in 3-4 eggs and boil for 7 minutes (exactly!). Place the eggs immediately over cold running water or add eggs into an ice bath. Peel, cut in half, and serve with ramen.