Curry Ramen with Soft-boiled Eggs
Prep Time
Cooking Mode
15 mL tbsp. olive oil
1 garlic, minced
15 mL tbsp. ginger frais râpé
1 oignon, haché
30 mL tbsp. curry paste
1 can coconut milk
180 mL cup chicken broth
2 pouches ramen noodles
6-8 baby bok choy, sliced or separated into leaves
2 eggs
To taste chopped peanuts
To taste fresh cilantro
15 mL tbsp. olive oil
1 garlic, minced
15 mL tbsp. ginger frais râpé
1 oignon, haché
30 mL tbsp. curry paste
1 can coconut milk
180 mL cup chicken broth
2 pouches ramen noodles
6-8 baby bok choy, sliced or separated into leaves
2 eggs
To taste chopped peanuts
To taste fresh cilantro
Directions
1In a pot of boiling water, cook eggs for 5 minutes, then remove and immerse in cold water to stop the cooking process. Peel and set aside.
2Heat oil in a heavy pot. Sweat garlic, ginger and onion for 2-3 minute.
3Add curry paste and cook for 1 minute. Add coconut milk, chicken broth and curry and bring to a boil. Cook over low heat for 5–8 minutes (until fragrant).
4Add noodles, cover and cook for 3-5 minutes.
5Mix in bok choy. Cook for 1 minute.
6Serve and garnish with peanuts and fresh cilantro.
7For perfect soft-boiled eggs, cook for no more than 5 minutes, then quickly plunge them into cold water to stop the cooking process (otherwise the egg will continue to cook and your yolk will harden). Remember to add a capful of vinegar to the boiling water to make the eggs easier to peel.
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Personal Note
Personal Note