Spicy Red Curry Coconut Noodles with Carrot & Edamame

Spicy Red Curry Coconut Noodles

with Carrot & Edamame

dinner

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SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
740
FAT
18g
CARBOHYDRATES
121g
PROTEIN
24g

MAIN INGREDIENTS

  1. 2 carrots
  2. 1 shallot
  3. 1 oz fresh ginger
  4. 1 garlic clove
  5. 2 tbsp red curry paste
  6. 5.5 oz coconut milk
  7. 2 tsp turbinado sugar
  8. 11 oz fresh ramen noodles
  9. ¼ oz fresh mint
  10. 1 lime
  11. ¾ cup edamame
  12. 1 tsp vegetable oil*
  13. Salt*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: soy, tree nuts, wheat
Nutrition

TOOLS

  • Large pot
  • Medium saucepan

INSTRUCTIONS

1
Prepare the vegetables

Bring a large pot with 4 quarts water and 2 tbsp salt to a boil. Peel the carrot, then continue to peel lengthwise to create “noodles.” Peel and thinly slice the shallot. Cut the unpeeled ginger into large pieces. Peel and thinly slice the garlic.

2
Start the broth

Place a medium saucepan over medium heat with 1 tsp (2 tsp) vegetable oil. Once hot, add the sliced shallot, chopped ginger, and sliced garlic. Cook until ginger and garlic are slightly toasted, about 2 minutes. Add the red curry paste, coconut milk, sugar, and a ½ cup (1 cup) water. Bring broth to a boil, reduce heat to low, and let simmer until it’s time to serve.

3
Cook the noodles

Once the water is boiling, add the ramen noodles and cook until al dente, about 1 to 2 minutes. Drain noodles and run under cool water to stop the cooking process.

4
Season the broth

Pick the mint leaves. Halve and juice the lime. Remove the ginger from the red curry broth and stir in the edamame. Season with ½ tsp (1 tsp) salt and continue to simmer until edamame is hot, about 1 minute. Add lime juice to the broth.

5
Serve

Divide ramen noodles and carrot “noodles” between deep bowls and top with red curry coconut broth. Sprinkle with fresh mint. Enjoy!