Ingredients
- 180g Hakubaku organic ramen noodles
- 4 prawns
- 1 small red onion
- 1 lime
- Coriander (for garnish)
- Soup:
- 1.5 - 2 tbsp Valcom Red Curry Paste
- 1 - 1.5 tbsp Squid Brand Fish Sauce
- 1/2 tsp Raw Sugar
- 200ml Valcom Premium Coconut Milk
- 1/2 tsp Chicken stock powder (Lee Kum Kee- instant Chicken Bouillon Powder recommended)
- 250ml hot water
Method
- Chop the lime and slice the red onion.
- Clean the prawns and remove the dark vein with a small wooden stick or a small sharp knife.
- Cook the ramen noodles according to the packet instructions. Drain and rinse in cold water.
- In a pan, heat a generous amount of cooking oil over medium heat. Deep fry the prawns, half of the sliced red onion, and 1/5 of the cooked ramen noodles. Remove the prawns, red onions, and fried noodles from the pan.
- Drain most of the oil in the pan, then add the Valcom Red Curry Paste. Stir and simmer the curry paste until it darkens slightly.
- Slowly add the coconut milk, stirring to blend.
- Add the raw sugar, fish sauce, chicken stock powder, and hot water. Simmer over medium to low heat until cooked through.
- Taste the soup and adjust the flavor with more fish sauce, salt, or sugar to your liking.
- Add the cooked noodles to the soup and warm up.
- Serve the noodles and soup into 2 bowls, garnished with fried prawns, fried noodles, fried red onion, fresh red onion, coriander, and chopped lime.
Product used in recipe
- Hakubaku - Organic Ramen Noodle
- Valcom - Curry Paste Red
- Valcom - Coconut Milk
