Creamy Sweet Potato Red Curry Ramen
I love ramen. I love curry. I love sweet potatoes and lots of veggies all in one place. Cue this rich, warming, nourishing bowl of goodness.
Serves 4
Ingredients
1 tsp sesame oil
1 onion, sliced
3 cloves garlic, minced
4 tsp red curry paste
1 1/2 tsp ginger powder or freshly grated
2.5 cups chicken broth (vegetable broth if vegan)
1 can full fat coconut milk
1/2 cup coconut aminos*
Juice of half a lime
Salt to taste
2 small sweet potatoes, diced (about 2 cups)
2 squares ramen noodles, such as Lotus Foods
4 eggs, soft boiled & cut in 1/2 (recipe follows)
1 cup red cabbage, sliced, optional
Cilantro, chopped, optional
Sesame seeds, optional
Directions
Heat a Dutch oven or large pot over medium heat, and add sesame oil and onions. Sauté until onions start to turn translucent. Add garlic, red curry paste, and ginger and sauté 30 seconds more until fragrant. Add chicken broth, coconut milk, coconut aminos, lime juice, and a pinch of salt. Bring to a boil, then add sweet potatoes and boil for 8-10 min. Add ramen noodle squares, and boil another 4 minutes until noodles and sweet potatoes are done. Ladle into a bowl, top each bowl with 1/4 cup red cabbage, cilantro, sesame seeds, and soft boiled egg. Serve with naan.
Soft Boiled Eggs
Fill a heavy-bottomed medium sized saucepan with 3-4 inches of water. Bring to a boil. Gently lower eggs one by one into the water and immediately set a timer for 7 minutes. Meanwhile, create an ice bath in a bowl with lots of ice and cold water. Once the 7 minute timer ends, remove eggs with a slotted spoon and immediately transfer to the ice bath. Allow to sit for a couple of minutes until cool enough to handle. Peel and set aside until ready to use. (Do not cut in half until right before placing on ramen bowls.)
*Do not sub soy sauce. Coconut aminos can be found at Trader Joe’s, Target, Walmart, and online.
If you make this and love it, don’t forget to share it on Instagram and tag me @theglowblueprint so I can see your versions!