Recipe in collaboration with Esther Samson
Preparation time: 15 minutes
Yield: 2 servings
Far better than instant ramen, this quick soup will charm you! Made with natural ingredients, far from artificial seasoning packets, you'll taste a depth of flavours that will remind you of Asia. Easy to make, it's a perfect meal for any time of day.
INGREDIENTS
For the soup
- 30 ml (2 tablespoons) red curry paste
- 15 ml (1 tablespoon) cooking oil of your choice
- 400 ml (1 2/3 cups) coconut milk
- 500 ml (2 cups) low-sodium chicken or vegetable broth
- 60 ml (1/4 cup) water
- 2 tomatoes, cut into quarters
- 15 ml (1 tablespoon) fish sauce
- 200 g cooked ramen noodles
- 250 ml (1 cup) cooked shrimp
- A few cooked Chinese broccoli or broccoli florets
For the soup
- A few cilantro leaves
- 2-3 green onions, sliced
- Maison Orphée's spicy olive oil , to taste
PREPARATION
- In a saucepan over medium heat, add a drizzle of oil. Add curry paste and cook for 1-2 minutes. Add coconut milk, stock and water. Simmer for 10 minutes.
- Add the tomatoes and fish sauce, then cook for 2-3 minutes.
- Divide the broth evenly into 2 bowls, then assemble the soups with the ramen noodles, shrimps, and broccoli.
- Garnish with cilantro leaves and green onions. Drizzle with spicy olive oil for finishing. Serve hot.
This dish is at its best when eaten immediately. If you want to prepare it in advance, we recommend putting the cooked ramen noodles in a separate container from the broth to prevent them from absorbing the liquid and becoming soggy.
Photo credits: Pub Photo