Chilli King Prawn & Coconut Curry Ramen
Move over miso, this ramen is coconuts. For this summery twist on the classic Japanese bowlful, you'll whip up a silky curried broth and pack it with earthy mushrooms, springy egg noodles and juicy chilli prawns.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Boil a kettle
Slice your white cup mushrooms finely
Top, tail and dice your carrot[s] finely
Trim, then slice your spring onion[s]
Chop your creamed coconut roughly (if required!)
Heat a large pot with a drizzle of vegetable oil over a medium-high heat
Once hot, add the sliced mushroom and diced carrot and cook for 7 min or until the mushrooms are tender and lightly golden
Once the mushrooms are tender, reduce the heat to medium and add the chopped creamed coconut with your curry powder and half your chilli flakes (can't handle the heat? Go easy!)
Cook for 1 min or until fragrant
Once fragrant, add your soy sauce and 650ml [925ml] [1.2L] boiled water and bring to the boil over a high heat
Once boiling, reduce the heat to low and cook for a further 8 min or until the carrot is tender – this is your curry ramen broth
Meanwhile, heat a large, dry, wide-based pan (preferably non-stick) over a medium heat with a drizzle of vegetable oil
Once hot, add your coconut flakes and cook for 2-3 min or until toasted and lightly golden – these are your toasted coconut flakes
Tip: Watch them like a hawk so they don't burn! Once toasted, transfer them to a plate and reserve the pan
Return the reserved pan to a medium-high heat with a drizzle of vegetable oil
Once hot, drain then add your king prawns and the remaining chilli flakes (not a fan of spice? Just add a little!) and cook for 4-5 min or until cooked through – these are your chilli king prawns
Once the carrot is tender, bring the curry ramen broth to the boil over a medium-high heat and add your fine egg noodles
Cook for 1-2 min or until the noodles are cooked with a slight bite – this is your coconut curry ramen
Serve the coconut curry ramen topped with the chilli king prawns and toasted coconut flakes
Sprinkle over the sliced spring onion
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (crustacean, egg, gluten, mollusc, nut, sesame, soya, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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