Description
A delicious and creamy ramen dish made with butternut squash and coconut milk, infused with aromatic curry spices.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 1 can (400ml) coconut milk
- 4 cups vegetable broth
- 2 tablespoons red curry paste
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 200g ramen noodles
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add garlic and ginger, sauté until fragrant.
- Add the diced butternut squash and cook for about 5 minutes.
- Stir in the red curry paste and cook for another minute.
- Pour in the vegetable broth and coconut milk, then bring to a boil.
- Reduce heat and let it simmer for 15-20 minutes, or until the squash is tender.
- In a separate pot, cook the ramen noodles according to package instructions.
- Once the squash is tender, use an immersion blender to blend the soup until smooth.
- Add soy sauce and adjust seasoning if necessary.
- Serve the soup over the cooked ramen noodles, garnished with fresh cilantro and lime wedges.
Notes
- For a spicier version, add more red curry paste.
- This dish can be made vegan by ensuring the ramen noodles are egg-free.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Butternut Squash, Coconut, Curry, Ramen, Vegan, Asian Cuisine