Ramen with crab claws and curry broth
An increasingly popular dish that comes in all sorts of versions. This one has crab claws, red curry paste and coconut milk.
Ingredients
- tbsp Red curry paste
- tbsp Oil
- ml Coconut milk
- ml Chicken stock
- Kaffir lime leaves
- Lemongrass
- g Ginger, cut into strips
- tbsp Lime juice
- tbsp Fish sauce
- tsp Brown sugar
- g Ramen noodles, dried (or another type of noodle)
- Spring onion
- Lime
- Coriander
Instructions
Fry the curry paste in the oil over a medium heat for about 1 minute.
Add the coconut milk, stock, ginger, lemongrass and kaffir lime leaves — leave this to simmer gently for about 10 minutes.
Remove the lemongrass and the kaffir lime leaves.
Cook the noodles according to the pack instructions.
Season the broth to taste with lime juice, fish sauce and brown sugar.
Pour the broth over the cooked noodles and garnish with the cracked crab claws, spring onion, lime and coriander.
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