# What You Need:
→ Broth & Noodles
01 - 1 tablespoon vegetable oil
02 - 2 cloves garlic, minced
03 - 1 tablespoon fresh ginger, grated
04 - 2 tablespoons Thai red curry paste
05 - 13.5 fl oz (1 can) full-fat coconut milk
06 - 2 cups vegetable broth
07 - 2 packs instant ramen noodles, seasoning packets discarded
08 - 1 tablespoon soy sauce
09 - 1 teaspoon sugar
→ Vegetables
10 - 1 cup broccoli florets
11 - 1 small carrot, julienned
12 - 1/2 red bell pepper, thinly sliced
13 - 2 spring onions, sliced
14 - 1 cup baby spinach
→ Toppings & Garnishes
15 - 1 small lime, cut into wedges
16 - Fresh cilantro, chopped
17 - 1 tablespoon toasted sesame seeds (optional)
18 - Sriracha or chili oil, to taste
# How To Make It:
01 - Heat vegetable oil in a large pot over medium heat. Add minced garlic and grated ginger; sauté for 1 minute until fragrant.
02 - Stir in Thai red curry paste and cook for an additional minute to develop flavor.
03 - Pour in coconut milk and vegetable broth, bringing mixture to a gentle simmer.
04 - Add soy sauce and sugar, stirring thoroughly to combine.
05 - Add broccoli florets, julienned carrot, sliced red bell pepper, and sliced spring onions. Simmer for 3 to 4 minutes until vegetables are tender-crisp.
06 - Add instant ramen noodles and cook according to package instructions, typically 2 to 3 minutes, stirring occasionally to separate strands.
07 - Stir in baby spinach until wilted evenly throughout the broth.
08 - Taste and adjust seasoning to preference as needed.
09 - Ladle noodles and broth into bowls. Garnish with additional spring onions, chopped cilantro, toasted sesame seeds, lime wedges, and a drizzle of sriracha or chili oil if desired.
