Shrimp Coconut Curry Ramen

July 28, 2016

COCONUT CURRY RAMEN TURNED WILD WITH PACIFIC NORTHWEST SHRIMP

Our Shrimp Coconut Curry Ramen is consistently a huge hit at our open house tastings! With the help of fast cooking ramen noodles, this soup can be whipped up in a snap and keep you fed all week long!

Servings: 6

Keywords:

  • Prep Time: 0 mins
  • Cook Time: 38 mins
  • Total Time: 38 mins

Ingredients

Instructions

Ingredients

  • 4 (15-ounce) cans chicken broth
  • 1 (15-ounce) can coconut milk
  • 1 TBSP butter
  • 1lb Wild for Salmon Salad Shrimp
  • 2-1/2 TBSP red curry paste
  • 1/2 tsp pepper
  • 2 large carrots, peeled, shredded
  • 12 oz mushrooms, sliced
  • 1-2 stalks lemongrass
  • 1 med green bell pepper, sliced into strips
  • 1 TBSP fresh ginger, minced
  • 1 sm bok choy, sliced
  • 3 TBSP soy sauce
  • 2 TBSP lime juice
  • 1/4C brown sugar
  • 4 to 6 ramen noodle packs, noodles only
  • Green onion, chopped (for garnish)
  • Fresh cilantro, chopped (for garnish)
  • 3 Tbsp fish sauce

Instructions

  1. In a large pan over medium heat, add coconut milk, butter and curry paste. Stir to combine
  2. Add jalapeno, pepper and raw shrimp; cook until shrimp is half-done, about 5 minutes
  3. Add remaining veggies: carrots, mushroom, lemongrass, bell pepper, ginger and bok choy. Sautee with the shrimp until shrimp is cooked through, about 3-5 minutes
  4. Add broth, fish sauce, soy sauce, lime juice and brown sugar to the pot. Bring to a boil; reduce heat and simmer for 20 minutes
  5. Add ramen and simmer until noodles are cooked, 6-8 minutes
  6. Remove lemongrass and serve
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