# What You'll Need:
→ Base
01 - 1 tablespoon vegetable oil
02 - 1 medium onion, thinly sliced
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
→ Curry & Broth
05 - 2 tablespoons red curry paste (ensure vegetarian/vegan if required)
06 - 1 teaspoon ground turmeric
07 - 1 can (13.5 oz) coconut milk
08 - 4 cups vegetable broth
09 - 1 tablespoon soy sauce
10 - 1 teaspoon brown sugar
11 - Salt and black pepper, to taste
→ Noodles & Vegetables
12 - 10 oz ramen noodles (fresh or instant, discard seasoning if using instant)
13 - 1 medium carrot, julienned
14 - 1 cup baby spinach
15 - 1 red bell pepper, thinly sliced
16 - 1 cup sliced mushrooms
→ Toppings (optional)
17 - 2 green onions, sliced
18 - Fresh cilantro, chopped
19 - Lime wedges
20 - Toasted sesame seeds
# Steps:
01 - Heat vegetable oil in a large pot over medium heat. Add onion and sauté until soft, approximately 3 minutes.
02 - Incorporate minced garlic and grated ginger; cook for 1 minute until aromatic.
03 - Stir in red curry paste and ground turmeric; cook for an additional minute to release flavors.
04 - Pour in coconut milk, vegetable broth, soy sauce, and brown sugar. Stir to combine and bring to a gentle simmer.
05 - Add julienned carrots, sliced mushrooms, and bell pepper. Simmer for 5 to 7 minutes until vegetables are tender.
06 - Add ramen noodles and cook according to package instructions, typically 3 to 4 minutes, stirring occasionally to prevent sticking.
07 - Stir in baby spinach and cook for 1 minute until wilted. Adjust seasoning with salt and black pepper as needed.
08 - Ladle the soup into bowls and garnish with sliced green onions, chopped cilantro, lime wedges, and toasted sesame seeds as desired.
