Vegetarian Coconut Curry Ramen

Yield: 2 servings Ingredients for Coconut Curry Broth IngredientAmount / WeightNoteCoconut milk400 mlFull-fatGreen curry paste2 tablespoonsAdjust to taste for spicinessVegetable stock1 literSoy sauce1 tablespoonBrown sugar1 teaspoonGinger20gMincedGarlic2 clovesMincedLime1Juice extracted Ingredients for Ramen IngredientAmount / WeightNoteRamen noodles200gFreshBaby spinach150gFreshCorn100gFresh or frozenSoft boiled eggs2HalvedScallions2 stalksThinly sliced Steps for Coconut Curry Broth In a medium pot, heat a small amount of oil over medium heat.Add the green curry paste, ginger, and garlic, and sauté for 1-2 minutes until fragrant.Pour in the coconut milk, vegetable stock, soy sauce, and brown sugar. Bring to a gentle simmer.Add lime juice, and adjust the seasoning with additional soy sauce or sugar as needed.Simmer for about 10 minutes to let the flavors meld together. Steps for Ramen Cook ramen noodles according to package instructions.Place the noodles into two bowls.Pour the hot coconut curry broth over the noodles.Top each bowl with baby spinach, corn, scallions, and a soft boiled egg.