Coconut Curry Ramen Noodle Soup

Ingredients

Contains: milk, wheat, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 24 ounces, fluid Coconut Milk
• 2 Tablespoons Unsalted Butter
• 2-½ Tablespoons Red Curry Paste
• 1 whole Habanero Pepper, Seeds And Stem Removed, Minced
• 1 whole Jalapeno Pepper, Seeds And Stem Removed, Minced
• 1 pound Sweet Italian Sausage, Removed From Casing
• ½ teaspoons Kosher Salt
• ½ teaspoons Ground Black Pepper
• 3 cups Chicken Broth
• 2 whole Carrots, Peeled And Shredded
• 3 stalks Small Stalks Lemongrass, Peeled
• 1 Tablespoon Fish Sauce
• 2 Tablespoons Soy Sauce, Plus More As Needed
• 2 Tablespoons Lime Juice
• 2 Tablespoons Brown Sugar
• 1 Tablespoon Fresh Ginger, Grated
• 1 cup Baby Bok Choy, Diced
• ¼ cups Red Bell Pepper, Diced
• ¼ cups Orange Bell Pepper, Diced
• 1-½ cup Frozen Baby Peas, Thawed
• 8 ounces, weight Ramen Noodles
• ½ cups Fresh Cilantro, Chopped, Plus Extra For Garnish

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt the butter in a large pot over medium heat. Add the sausage meat, break it up, and cook until browned and no longer pink, reaching 160°F (71°C) inside, about 6 minutes. Lift it out onto a plate with a slotted spoon.

2. Add the lemongrass stalks, grated ginger, minced habanero and jalapeno to the fat in the pot. Cook, stirring, for 2 minutes. Stir in the red curry paste and cook 1 minute more.

3. Pour in the chicken broth and coconut milk and bring to a simmer. Stir in the brown sugar, fish sauce, soy sauce, kosher salt and black pepper. Simmer gently for 15 minutes.

4. Return the cooked sausage to the pot and simmer 10 minutes more. Add the shredded carrots, diced red bell pepper and diced orange bell pepper, and simmer 5 minutes.

5. Bring a pan of boiling water to a boil, add the ramen noodles, and cook about 3 minutes until just tender. Drain well and divide among serving bowls.

6. Add the diced baby bok choy and thawed peas to the soup and simmer 2 minutes. Remove the lemongrass stalks and stir in the lime juice.

7. Taste the soup and add more soy sauce as needed.

8. Ladle the hot soup over the noodles in each bowl. Top with the chopped cilantro and extra cilantro for garnish and serve right away.