Spicy Ramen with Shrimp (Print Version)
# Ingredients:
→ Main components
01 -
150g ramen noodles (dried)
02 -
200g frozen shrimp, peeled and deveined
→ Fresh vegetables
03 -
1 medium carrot, julienned into thin strips
04 -
1 small head of broccoli, cut into bite-sized florets
05 -
1 red bell pepper, thinly sliced
06 -
2 green onions, sliced into rings
→ For the curry broth
07 -
2 tablespoons red curry paste (adjust to taste for spice level)
08 -
4 tablespoons soy sauce
09 -
400ml coconut milk (full-fat for best flavor)
10 -
500ml chicken broth
11 -
Juice of 1/2 lime
→ For garnish
12 -
1 red chili pepper, thinly sliced (optional for extra heat)
13 -
1 tablespoon sesame seeds
14 -
1/2 lime, cut into wedges
# Instructions:
01 -
Julienne the carrot into thin matchsticks. Slice the red bell pepper into thin strips. Cut the broccoli into small florets that will cook quickly. Slice the green onions into rings, setting aside about 2 tablespoons for garnish.
02 -
In a large wok or deep skillet, place the dry ramen noodles, frozen shrimp (no need to thaw), and all prepared vegetables. Add the red curry paste, lime juice, soy sauce, coconut milk, and chicken broth.
03 -
Cover and bring to a boil over medium-high heat. Once boiling, reduce to medium heat and simmer for about 5 minutes, stirring occasionally to prevent the noodles from sticking together. The dish is ready when the noodles are tender, the shrimp are pink and cooked through, and the vegetables are crisp-tender.
04 -
Divide the ramen among serving bowls, making sure each portion gets plenty of shrimp and vegetables. Garnish with sliced chili (if using), the reserved green onions, a sprinkle of sesame seeds, and lime wedges for squeezing over the top just before eating.
# Notes:
01 -
You can easily adjust the spiciness of this dish by increasing or decreasing the amount of red curry paste.
02 -
This recipe also works beautifully with fresh shrimp - simply cook them for a minute or two less than frozen ones.