Creamy Curry Lamb Ramen
Ingredients
- 6 cloves garlic peeled and minced
- 2 shallots peeled and quartered
- 1 (2 inches) ginger peeled and sliced
- 1/4 cup cilantro chopped
- 2 TBS red curry paste
- 1 TBS ground coriander
- 1 tsp turmeric
- 1 TBS coconut oil
- 2 14 ounce cans unsweetened coconut milk
- 2 cups chicken broth
- 2 TBS fish sauce
- 1 lb lamb ground
- 8 oz ramen noodles
- 2 soft boiled eggs halved
- 1/4 cup green onions sliced
- 1 lime cut into wedges
Instructions
- In a large pot, combine garlic, shallots, ginger, cilantro, red curry paste, coriander, and turmeric. Sauté for 2-3 minutes until fragrant.
- Add coconut milk and chicken broth to the pot. Bring to a simmer.
- Add ground lamb and cook until browned. Season with fish sauce.
- Cook ramen noodles according to package directions. Drain and add to the pot with the lamb and broth.
- Ladle ramen into bowls. Top with soft boiled egg halves, green onions, and a squeeze of lime juice.
