Red Curry Coconut Ramen with Napa Cabbage

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

960 mL

Chicken Stock

or Beef or Vegetable Stock

2 cans
(15 oz)

Coconut Milk

35 g

Chili Paste

4 pckg

Ramen Noodles

5 g

Ginger Garlic Paste

to taste

Pickled Hot Chili Peppers

1 head

Medium Napa Cabbage

8 g

Chopped Fresh Cilantro

to taste

Eggs

soft boiled

(optional)

Cooking Instructions

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Step 1

Bring Chicken Stock (960 mL) to a simmer.

Step 2

Add Coconut Milk (2 cans) .

Step 3

Add Chili Paste (35 g) and let simmer for 2 minutes.

Step 4

Add Ramen Noodles (4 pckg) and cook according to package instructions.

Step 5

Add Ginger Garlic Paste (5 g) , Pickled Hot Chili Peppers (to taste) , and leaves of the Napa Cabbage (1 head) and cook for 2 minutes.

Step 6

Remove from heat and stir in Fresh Cilantro (8 g) . Check and adjust seasonings and adjust. Serve with Softboiled Eggs (to taste) if desired.