- 6 garlic cloves
- 8 ounces mushrooms
- 1 cup carrots
- 1 cup sugar snap peas
- 2 tablespoons ginger
- 1 tablespoon Sesame oil
- Black pepper, to taste
- Curry powder, to taste
- 1-3 tablespoons red curry paste
- 1 can (13.5 ounces) coconut milk
- 6 cups vegetable broth
- 8 ounces ramen noodles
- Cilantro for garnishing
Step 1: Chop garlic cloves, mushrooms and carrots.
Step 2: Remove the ends of the snap peas and grate the ginger.
Step 3: Add 1 tablespoon of sesame oil to a Dutch oven and sauté the carrots, snap peas, and mushrooms.
Step 4: Add pepper, garlic, and ginger.
Step 5: Continue cooking until the garlic looks slightly transparent.
Step 6: Add the spices like curry powder, red curry paste, and add the coconut milk.
Step 7: Mix until all the spices are well dissolved.
Step 8: Add 6 cups of vegetable broth.
Step 9: Wait until the mixture is boiling and add the noodles.
Step 10: Garnish with fresh cilantro and serve.
Enjoy this easy ramen recipe from The Daring Kitchen!