Ramen in Curried Coconut Broth

Serves 4


8 ounces Ramen Noodles
2 tablespoons canola oil
2 cups diced onion (about 2 medium)
Coarse sea salt or kosher salt
1 large sweet potato, peeled and cut into 1-inch chunks (about 4 cups)
3 garlic cloves, finely chopped
18 teaspoon cayenne pepper
1 tablespoon finely chopped fresh ginger
1 teaspoon ground coriander, preferably freshly ground
½ teaspoon turmeric
1 14-ounce can coconut milk
1 lime cut into wedges, for serving
½ cup roughly chopped cilantro, chopped, for serving


1. Bring a large pot of water to a boil and add salt to taste. Cook the ramen then drain well. Divide the noodles amond 4 deep bowls.

2. In a large saucepan over medium heat, warm the oil. Add the onion and a pinch of salt, and sauté until softened, for 3 to 4 minutes.

3. Add the sweet potato, garlic, cayenne, ginger, coriander, and turmeric, and sauté for 2 minutes. Add 2 cups of water, the coconut milk, and 2 teaspoons of salt, raise the heat, and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes or until the vegetables are tender.

4. Divide the ramen noodles among 4 deep bowls. Ladle the soup over the noodles season the bowls with lime, sprinkle with cilantro, and serve.

© Recipe Property of Peter Berley