Coconut Curry Seafood Ramen

A tropical twist on ramen with a coconut curry broth and a bounty of seafood treasures.

Ingredients

• 4 cups seafood stock (or fish stock, low-sodium preferred)
• 1 (14-ounce) can coconut milk (full-fat for richness)
• 3 tablespoons red curry paste
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 lime, juiced (plus extra wedges for serving)
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 4 portions dried ramen noodles (seasoning packets discarded)
• 8 large shrimp, peeled and deveined
• 8 ounces white fish (such as cod, halibut, or snapper), cut into chunks
• 8 fresh mussels, scrubbed and debearded
• 1 cup bean sprouts
• 1/4 cup fresh cilantro, chopped
• 1/4 cup Thai basil leaves (plus more for garnish)
• 2 green onions, sliced
• Kosher salt, to taste

Preparation

1. In a large pot, bring seafood stock to a simmer. Stir in coconut milk, red curry paste, fish sauce, brown sugar, lime juice, garlic, and ginger. Simmer for 10 minutes to let flavors meld.
2. Add shrimp, white fish, and mussels to the broth. Simmer gently for about 5 minutes, until shrimp are pink, fish is opaque, and mussels have opened. Discard any mussels that do not open.
3. Meanwhile, cook ramen noodles according to package instructions; drain well.
4. To assemble, divide noodles among bowls. Ladle hot coconut curry broth and seafood over noodles.
5. Top each bowl with bean sprouts, cilantro, Thai basil, green onions, and lime wedges.
6. Garnish with sliced red chili peppers, crushed peanuts, fried shallots, toasted coconut flakes, sliced lemongrass, and extra Thai basil as desired.