# List of Ingredients:
→ Broth
01 - 1 tablespoon vegetable oil
02 - 1 medium onion, thinly sliced
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 tablespoons red or yellow curry paste
06 - 1 teaspoon ground turmeric
07 - 1 teaspoon ground coriander
08 - 1 can (13.5 oz) full-fat coconut milk
09 - 4 cups low-sodium vegetable broth
10 - 1 tablespoon soy sauce or tamari
11 - 1 teaspoon sugar or maple syrup
12 - Juice of 1 lime
→ Noodles & Toppings
13 - 8 oz ramen noodles, fresh or instant (discard seasoning)
14 - 1 cup shredded carrots
15 - 1 cup baby spinach or bok choy
16 - 1 cup sliced mushrooms
17 - 1/2 cup frozen peas
18 - Fresh cilantro, chopped, for garnish
19 - Sliced red chili or green onions, optional garnish
20 - Lime wedges, for serving
# How to Make It:
01 - Heat vegetable oil in a large pot over medium heat. Add sliced onions and cook until translucent, about 3 minutes.
02 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Add curry paste, ground turmeric, and ground coriander; stir continuously for 1 minute.
04 - Pour in coconut milk and vegetable broth, whisking to combine thoroughly.
05 - Add soy sauce and sugar, then bring to a gentle simmer and cook for 10 minutes to develop flavors.
06 - Cook ramen noodles according to package directions, drain, and set aside.
07 - Add sliced mushrooms, shredded carrots, and frozen peas to the broth. Simmer for 3 to 5 minutes until vegetables are tender.
08 - Stir in baby spinach or bok choy and cook until wilted, about 1 minute. Remove from heat and stir in lime juice.
09 - Divide cooked noodles among bowls. Ladle the hot coconut curry broth and vegetables evenly over the noodles.
10 - Top with chopped cilantro, optional sliced chili or green onions, and lime wedges. Serve immediately.
