Chili Oil Red Curry Wonton Ramen

Ingredients

• 1 tbsp oil (for sautéing)
• 3 garlic (minced)
• 1 inch ginger (minced)
• 1 stalk lemongrass (white part only, finely minced)
• 2 tbsp red curry paste
• 1 cup coconut milk (full fat preferred)
• 2 cup chicken broth
• salt (to taste)
• 1 tsp sugar
• 1 tsp fish sauce
• 2 portion ramen noodles (fresh or dried)
• 10 frozen wontons (or dumplings of choice)
• 2 head bok choy (baby bok choy, halved)
• chili oil (for garnish)
• scallions (sliced, for garnish)

Steps

1. 1

   In a large pot or deep skillet, heat 1 tablespoon of oil over medium heat.

2. 2

   Add the minced garlic, ginger, and lemongrass to the pot. Sauté for 1-2 minutes until fragrant.

3. 3

   Add the red curry paste and cook for another minute, stirring constantly to toast the spices without burning them.

4. 4

   Pour in the coconut milk and chicken broth. Stir well to combine the curry paste into the liquid.

5. 5

   Season the broth with salt, sugar, and fish sauce. Bring the mixture to a gentle simmer.

6. 6

   Reduce the heat to low and let the broth simmer for about 10 minutes to allow the flavors to meld.

7. 7

   While the broth simmers, bring a separate pot of water to a boil.

8. 8

   Cook the ramen noodles and wontons in the boiling water according to their package instructions (usually 3-5 minutes).

9. 9

   Add the bok choy to the boiling water during the last minute of cooking until just wilted.

10. 10

    Drain the noodles, wontons, and bok choy, then divide them into two serving bowls.

11. 11

    Ladle the hot red curry broth over the noodles and wontons.

12. 12

    Garnish with a generous drizzle of chili oil and sliced scallions before serving.

Notes

You can use any type of dumpling or wonton you prefer (pork, shrimp, or vegetable). If you prefer a spicier broth, add extra red curry paste or a spoonful of chili oil directly into the simmering broth.

Nutrition per serving

• main
• ramen
• dumplings
• spicy
• 30-minute meal
• dinner
• fusion