Coconut Curry Shrimp Ramen

Creamy coconut curry broth embraces plump shrimp and rice ramen, scented with lemongrass and kaffir lime.

Ingredients

• 1 teaspoon vegetable oil
• 1 tablespoon red curry paste
• 1 stalk lemongrass, bruised
• 2 cups (480 ml) shrimp stock
• 1 cup (240 ml) coconut milk
• 1 teaspoon fish sauce
• 1 teaspoon palm sugar
• 8 oz (225 g) rice ramen noodles
• 6 large shrimp, peeled & deveined
• 1 kaffir lime leaf
• Fresh cilantro & sliced red chili for garnish

Preparation

1. Sauté curry paste in oil until fragrant.
2. Add stock, lemongrass, and kaffir leaf; simmer 5 minutes.
3. Stir in coconut milk, fish sauce, and palm sugar; bring to gentle simmer.
4. Add shrimp and cook until pink, 2 minutes.
5. Cook noodles separately; drain and bowl.
6. Remove lemongrass; ladle curry shrimp broth over noodles and garnish.