Coconut Curry Portabello Ramen
A comforting bowl of ramen with fragrant coconut curry broth and tender portabello mushrooms, perfect for cozy evenings.
Ingredients
- 1 large white onion finely diced
- 1 tbsp fresh ginger grated
- 1 clove garlic finely minced
- 1 tbsp curry powder mild, medium or hot
- 1 tsp ground turmeric
- 400 ml coconut cream
- 1.5 l vegetable stock
- 400 g ready to eat gluten free ramen *noodles *This is also a fabulous way to incorporate more veg by using zoodles
- 8 large portabello mushrooms sliced thickly
- 200 g baby bok choi sliced in half
To serve
- salt and pepper
- neutral oil
- sesame seeds
- chilli crisp
- spring onions sliced
Instructions
- Heat a drizzle of neutral oil in a large Dutch oven. Add the onion and cook until soft.
- Add the ginger and garlic and cook until fragrant. Add the curry powder and turmeric and cook for a minute to bloom the spices.
- Pour in the coconut cream and vegetable stock. Bring to a simmer.
- Heat a drizzle of oil in a large frying pan.Fry the chunky slices of portobellos until golden. Season lightly with salt and pepper.
- Heat the noodles or zoodles in the broth and when almost ready to serve add the bok choi. Cook for a minute until tender.
- Divide the noodles and bok choi amongst four bowls. Add the portabellos and top each bowl with the broth.
- Finish with a sprinkle of sesame seeds and spring onions. Serve with some chilli crisp on the side for an extra kick.