Have you ever cooked with curry? It's a flavor that I had never really gotten into only due to lack of knowledge or experience and this was a great chance to see what it was really all about. For some reason I kept thinking that the yellow curry would be really delicious as a ramen base and set to work on this one evening shortly after my first CSA box with the equally intriguing tatsoi. The yellow curry is mild in spiciness but high in flavor.
This soup evolved over two or three trial runs to become a glorified but just-as-easy-to-make-when-drunk AND healthier AND tastier version of ramen. I won't say it will prevent your hangover but it has prevented me or two for me recently. But it won't give you a worse one if you eat before passing out following a night of raucous fun.
Yellow Curry Ramen with Greens
Ingredients
- 1 package of ramen noodles flavor packet tossed aside
- 1 cup water
- 2 Edwards & Sons yellow curry cubes
- 1 garlic clove finely minced
- Handful of tatsoi or bok choy
- chopped cilantro and chopped green onions to garnish
Instructions
- Bring 1 cup of water to a boil in a saucepan.
- Once water is bubbling, add two unwrapped yellow curry cubes and the minced garlic to the water and stir.
- Turn the heat down to medium high and add the noodles. Simmer for two minutes, using a spoon to break up the noodles.
- Add the tatsoi and stir, cooking for one additional minute.
- Remove from heat and garnish with cilantro and green onions as desired.