Thai Red Curry Ramen

Inspired by a friend’s FB post, I made a thing. This is as close as I can get to the delicious Thai red curry ramen from Go Bistro in Hollywood, FL. Scallions, mushrooms, bamboo shoots, green and yellow peppers, shrimp, lite coconut milk and red curry paste. Next time, I’ll use regular coconut milk - had to add a touch of heavy cream at the end, after the noodles had cooked, to get the right color. And yes, I used the flavor packet from the ramen. Chicken was all Publix had, so that’s what I did. Amazing.

Also, this does NOT hold up for reheating. The noodles became mush. So next time, I’ll make the broth and store it, then cook the noodles and add as needed. 

• 2 pkgs dry instant ramen (use chicken or shrimp to match protein if possible)
• 3 cups water
• 1 can coconut milk
• 1/2 green bell pepper, sliced thinly
• 1/2 yellow, orange or red bell pepper, sliced thinly
• 1 small can bamboo shoots, drained (slice into matchsticks if desired)
• 4 ounces mushrooms, sliced
• 4 green onions, sliced - reserve dark green parts for garnish
• 1 tablespoon Thai Kitchen Red Curry Paste
• 1 pound raw shrimp, peeled and deveined if necessary OR 1 pound diced raw chicken breast
• Soft-cooked eggs for serving, if desired (6-minute eggs, as per Kenji Alt-Lopez)

Combine water, seasoning packets from ramen, 1/2 can coconut milk, peppers, bamboo shoots, mushrooms white and light green parts of onions and 2 teaspoons curry paste. If using chicken, add now. Bring to a boil, reduce heat and simmer 20 minutes. 

Add shrimp, scallion greens and dried noodles, cover and remove from heat. Let stand 5 minutes. 

Stir in the rest of the coconut milk, then and add more curry paste if necessary. I used over a tablespoon but I order my Thai food hot. Garnish with eggs, if desired. 

Serves 2-4.