Craving spicy, slurpy comfort food? This Thai Red Curry Ramen ticks all the boxes. Powered by the bold flavours of Marion’s Kitchen Red Curry Kit, this noodle bowl brings together chewy ramen noodles, tender wontons, and a punchy curry broth. Best of all, it’s ready in just 20 minutes. It’s creamy, fiery, and oh-so-satisfying… the perfect quick-fix dinner when you want something with serious flavour and no fuss.
1 tbsp vegetable oil
2 pack ramen noodles
¼ onion, finely chopped
1 x Marion’s Kitchen Thai Red Curry meal kit , which includes:
– THAI RED CURRY PASTE
– COCONUT MILK
– DRIED HERBS & CHILLI
– BAMBOO SHOOTS
2 cup of chicken stock
2 tbps fish sauce
A handful of cooked wontons (store-bought or homemade)
Squeeze of fresh lime
fresh coriander (cilantro) and Thai basil leaves, to serve (optional)
1 long red chilli, finely sliced
Streamed Bok choy, to serve
- Cook the ramen noodles according to package instructions. Drain the noodles and set it aside.
- For the noodle soup, heat the vegetable oil in a large heavy-based saucepan over medium heat. Add the onion and stir-fry for 2-3 mins. Then add the RED CURRY PASTE and cook for about a minute until it smells delicious. Stir in the COCONUT MILK, chicken stock and DRIED HERBS & CHILLI, drained BAMBOO SHOOTS and the wontons.
- Add fish sauce . Bring to boil and reduce the heat and simmer until the wontons are cooked through.
- Divide the cooked ramen noodles between 2 large bowls . Top with bok choy. Add in the wontons and ladle over the soup. Top with coriander, Thai red chilli and Thai basil leaves (if using), then squeeze of lime juice. Now sit back and enjoy!
