Recipe [yields 2 servings]:
Ingredients:
- 2 servings ramen [fresh/dried]- cooked based on package's instructions
- 2 tablespoons red chili/laksa paste or sambal [recipe on highlights]
- 3 cups vegetable stock
- ¼ cup coconut milk [more for a creamier version]
- 1 teaspoon coconut sugar [optional, adjust based on the chili paste's sweetness]
- a handful of fresh curry leaves [optional]
- oil & salt to taste
Topping ingredients:
- ¼ cup King oyster mushrooms – peeled into thin strips
- ¼ cup long beans - cut into 2" length, blanched
- ½ cup mung bean sprouts, blanched
- ¼ cup pan-fried eggplant
- ¼ cup tofu puffs lime wedges, red chilis
- fried veggie wontons
Method:
1. In a heated pan with a drizzle of oil, lightly pan fry mushrooms strips & eggplant until fully cooked & set aside. Using the same pan, add water & quickly blanch green beans & mung bean sprouts, then drain well. Soak tofu puffs in hot water for 5 mins & squeeze out the water to remove excess oil.
2. To make the curry, sauté red chili paste/sambal with oil in a tall pot [deep enough for at least 5 cups of liquid] for 1 minute. Then, add the vegetable stock, tofu puffs, curry leaves, coconut sugar [if using] & bring it to boil. Reduce heat to simmer & add coconut milk, then cook long beans & eggplants in soup for about 30 seconds. Turn off the heat.
3. To serve, place cooked ramen in a bowl, ladle soup with veggies over & top with mung bean sprouts, fried wontons, mushrooms strips, red chili & a squeeze of lime juice.
Enjoy.
