{
  "$type": "site.standard.document",
  "content": {
    "$type": "site.subgraph.content.markdown",
    "body": "\n**Yield:** 2 servings\n\n## Ingredients for Coconut Curry Broth\n\n| Ingredient        | Amount / Weight | Note                          |\n| ----------------- | --------------- | ----------------------------- |\n| Coconut milk      | 400 ml          | Full-fat                      |\n| Green curry paste | 2 tablespoons   | Adjust to taste for spiciness |\n| Vegetable stock   | 1 liter         |                               |\n| Soy sauce         | 1 tablespoon    |                               |\n| Brown sugar       | 1 teaspoon      |                               |\n| Ginger            | 20g             | Minced                        |\n| Garlic            | 2 cloves        | Minced                        |\n| Lime              | 1               | Juice extracted               |\n\n## Ingredients for Ramen\n\n| Ingredient       | Amount / Weight | Note            |\n| ---------------- | --------------- | --------------- |\n| Ramen noodles    | 200g            | Fresh           |\n| Baby spinach     | 150g            | Fresh           |\n| Corn             | 100g            | Fresh or frozen |\n| Soft boiled eggs | 2               | Halved          |\n| Scallions        | 2 stalks        | Thinly sliced   |\n\n## Steps for Coconut Curry Broth\n\n1. In a medium pot, heat a small amount of oil over medium heat.\n2. Add the green curry paste, ginger, and garlic, and sauté for 1-2 minutes until fragrant.\n3. Pour in the coconut milk, vegetable stock, soy sauce, and brown sugar. Bring to a gentle simmer.\n4. Add lime juice, and adjust the seasoning with additional soy sauce or sugar as needed.\n5. Simmer for about 10 minutes to let the flavors meld together.\n\n## Steps for Ramen\n\n1. Cook ramen noodles according to package instructions.\n2. Place the noodles into two bowls.\n3. Pour the hot coconut curry broth over the noodles.\n4. Top each bowl with baby spinach, corn, scallions, and a soft boiled egg.\n"
  },
  "description": "A simple coconut curry ramen bowl featuring fresh noodles in a fragrant broth, topped with veggies and soft-boiled eggs.",
  "publishedAt": "2024-04-28T20:21:35.318Z",
  "site": "at://did:plc:p5xem22ammiafn5kxonaksfa/site.standard.publication/3mlozj4xf6cjo",
  "tags": [
    "curry",
    "ramen",
    "coconut-milk",
    "noodles",
    "soup",
    "thai",
    "vegetarian"
  ],
  "textContent": "Yield: 2 servings\n\nIngredients for Coconut Curry Broth\n\nIngredientAmount / WeightNoteCoconut milk400 mlFull-fatGreen curry paste2 tablespoonsAdjust to taste for spicinessVegetable stock1 literSoy sauce1 tablespoonBrown sugar1 teaspoonGinger20gMincedGarlic2 clovesMincedLime1Juice extracted\n\nIngredients for Ramen\n\nIngredientAmount / WeightNoteRamen noodles200gFreshBaby spinach150gFreshCorn100gFresh or frozenSoft boiled eggs2HalvedScallions2 stalksThinly sliced\n\nSteps for Coconut Curry Broth\n\nIn 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.\n\nSteps for Ramen\n\nCook 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.",
  "title": "Vegetarian Coconut Curry Ramen"
}