Spicy Coconut Curry Top Ramen®
- 1 package Top Ramen® Beef Flavor
- 1 tsp olive oil
- 1 tsp minced garlic
- 1 tsp grated ginger
- 1/2 tsp turmeric powder
- 1/2 tsp maple syrup
- 1/2 tsp Thai red curry paste
- 1 tsp soy sauce
- 1/4 cup canned coconut milk
- 1/4 cup mushrooms
- 1/4 cup spinach
- Sesame oil for drizzling
- 1 tsp chopped green onion
- Shredded carrot for garnish
Boil two cups of water. Take off heat and stir in ramen flavor packet. Do not add noodles. Save dry noodles for Step 8.
In a pot or wok over medium heat, sauté the olive oil, garlic, and ginger for about 1 minute or until the ginger and garlic are very aromatic.
Add in 1 cup of ramen broth and bring to a simmer.
Add in the turmeric powder, maple syrup, Thai red curry paste, and soy sauce and combine until smooth.
Add the remaining ramen broth, stir, and bring to a boil.
Once the broth is boiling, add in coconut milk and bring back to a boil.
Add in the mushrooms. Stir until mushrooms are soft, then remove from heat.
Ladle into a bowl with 1 serving of dry ramen noodles and spinach. Drizzle with sesame oil. Add chopped green onion and shredded carrot and enjoy.