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Shrimp Red Curry Ramen
30 Min.Für 2Nutri-Score C€€
C
30 Min.
30 Min.Shrimp Red Curry Ramen
was Sie brauchen
Zutaten
ramen noodlesGetreide200 g
red curry paste (1–2 tbsp, to taste)Vorräte30 g- neutral oilVorräte5 ml
garlic (minced)Obst & Gemüse2 Stücke
ginger (1/2 inch piece, grated)Obst & Gemüse1 Stück
onion (small, sliced)Obst & Gemüse1 Stück
shrimp (peeled and deveined)Fisch8 Stücke- coconut milk (full-fat)Vorräte240 ml
water or brothAndere120 ml- fish sauce (or soy sauce)Vorräte5 ml
sugarVorräte2 g
eggs (boiled 6–8 min)Milchprodukte2 Stücke
lime (cut into wedges)Obst & Gemüse1 Stück
fresh cilantro or green onions (for garnish)Obst & Gemüse15 g
pro Portion
Nährwerte
760kcal
- Kohlenhydrate
- 83 g
- Eiweiß
- 31 g
- Fett
- 34 g
was Sie verwenden
Utensilien
Stielkasserolle
Bratpfanne
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Boil the eggs
- Bring a small pot of water to a boil and gently lower in the eggs.
- Cook for 6–8 minutes depending on how set you like the yolk, then transfer to cold water, peel and halve.
- Schritt 2
Cook the noodles
- Boil the ramen noodles in salted water according to the package directions.
- Drain and set aside.
- Schritt 3
Build the curry base
- Heat the oil in a pan over medium heat and fry the red curry paste for about a minute until fragrant.
- Add the garlic, ginger and onion and cook until softened.
- Schritt 4
Simmer the broth
- Pour in the coconut milk and water or broth, then stir in the fish sauce and sugar.
- Bring to a gentle simmer and let the flavours meld.
- Schritt 5
Cook the shrimp
- Add the shrimp to the simmering broth and cook until pink and opaque.
- Schritt 6
Assemble and serve
- Divide the noodles between bowls and ladle over the curry broth and shrimp.
- Top with the halved eggs, a squeeze of lime and fresh cilantro or green onions.