Warm up your winter evenings with a bowl of Thai Red Curry Ramen Soup—comfort in every slurp. It’s more than a meal; it’s pure warmth. 🍜#happycookingtoyou #foodfusion #araywahh
Ingredients:
-Cooking oil 2 tbs
-Boneless chicken cubes 300g
-Kali mirch (Black pepper) crushed ½ tsp
-Himalayan pink salt ½ tsp or to taste
-Cooking oil 2 tbs
-Hara pyaz (Spring onion) white part chopped ½ Cup
-Lehsan (Garlic) chopped ½ tbs
-Adrak (Ginger) grated ½ tbs
-Kaffir lime leaves 4-5
-Mushrooms sliced ½ Cup
-Thai red curry paste 4 tbs
-Coconut milk 500ml
-Yakhni (Stock) 1 litre
-Soy sauce 1 tbs
-Lemon juice 1 tsp
-Til ka tel (Sesame oil) 2 tsp
-Fish sauce 2 tsp
-Kali mirch (Black pepper) crushed ½ tsp
-Brown sugar 1 tsp
-Himalayan pink salt ½ tsp or to taste
-Ramen noodles 200g
-Hara pyaz (Spring onion) leaves chopped
-Thai red chilli sliced
-Fresh basil leaves
-Anda (Egg) boiled
-Chilli oil
-Til (Sesame seeds) black & white
Directions:
-In a wok,add cooking oil,chicken & mix well until it changes color.
-Add pink salt,black pepper crushed,mix well & cook on medium flame for 5-6 minutes & set aside.
-In the same wok,add cooking oil,spring onion,garlic,ginger,kaffir lime leaves & sauté for 1-2 minutes.
-Add mushrooms,mix well & cook for 1-2 minutes.
-Add thai red curry paste & mix well.
-Add coconut milk,stock,soy sauce,lemon juice,sesame oil,fish sauce,black pepper crushed,brown sugar, pink salt,mix well & bring it to boil.
-Add ramen noodles & cook on low flame until ramen is cooked (4-5 minutes).
-Add water if required.
-Add cooked chicken,spring onion,thai red chilli,fresh basil leaves,boiled egg,chilli oil,sesame seeds & serve!
