# Components:
→ Broth
01 - 1 tablespoon vegetable oil
02 - 1 small onion, finely diced
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 tablespoons red curry paste (mild or hot)
06 - 1 teaspoon ground turmeric
07 - 1 teaspoon ground coriander
08 - 4 cups vegetable broth
09 - 1 can (13.5 fl oz) coconut milk
→ Noodles & Vegetables
10 - 10 ounces dried ramen noodles
11 - 1 medium carrot, julienned
12 - 1 red bell pepper, thinly sliced
13 - 2 cups baby spinach
14 - 1 cup mushrooms, sliced
→ Garnishes
15 - 2 green onions, thinly sliced
16 - 1 lime, cut into wedges
17 - Fresh cilantro, chopped
18 - Sriracha or chili flakes (optional)
# Directions:
01 - Heat vegetable oil in a large pot over medium heat. Add diced onion and cook for 2 to 3 minutes until softened.
02 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Add red curry paste, turmeric, and ground coriander. Cook for 1 minute to release aromas.
04 - Pour in vegetable broth and coconut milk. Stir and bring to a gentle simmer.
05 - Add julienned carrot, sliced bell pepper, and mushrooms. Simmer for 5 minutes until vegetables are tender.
06 - Add dried ramen noodles and cook according to package instructions, usually 3 to 4 minutes, stirring occasionally.
07 - Stir in baby spinach and cook for 1 minute until wilted.
08 - Adjust seasoning with salt, pepper, or additional curry paste as needed.
09 - Ladle soup into bowls. Garnish with sliced green onions, chopped cilantro, lime wedges, and optional sriracha or chili flakes.
