Curry Ramen with Soft-boiled Eggs
Curry Ramen with Soft-boiled Eggs

Preparation time 10 minutes

Total time: 33 minutes

Ingredients

  1. 15 mL (1 tbsp.) of olive oil
  2. 1 clove garlic, minced
  3. 15 mL (1 tbsp.) of fresh grated ginger
  4. 1 onion, chopped
  5. 30 mL (2 tbsp.) curry paste
  6. 1 can (398 mL) of coconut milk
  7. 180 mL (3/4 cup) of chicken broth
  8. 2 pouches (85 g each) of ramen noodles
  9. 6-8 baby bok choy, sliced or separated into leaves
  10. 2 eggs
  11. To taste, chopped peanuts
  12. To taste, fresh cilantro

Directions

  1. In 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.

  2. Heat oil in a heavy pot. Sweat garlic, ginger and onion for 2-3 minute.

  3. Add 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).

  4. Add noodles, cover and cook for 3-5 minutes.

  5. Mix in bok choy. Cook for 1 minute.

  6. Serve and garnish with peanuts and fresh cilantro.

Chef’s Secret: 

For 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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