Curry Noodle Soup with Tahini
Curry Noodle Soup with Tahini
Ingredients
1 tbsp neutral oil
2 tsp red curry paste
1 tbsp ginger paste
1 tbsp garlic paste
2 cups chicken stock
2 cans coconut milk (13.5 oz each)
2 tbsp tahini
2 packages ramen noodles, seasoning packets discarded
8 frozen dumplings (optional)
Chili crisp, for serving
Nutrition Facts
0 servings
Serving size
Step by Step Instructions
1
Heat the oil in a large saucepan over medium-low heat. Add the red curry paste, ginger paste, and garlic paste. Cook, stirring constantly, for 1 to 2 minutes, until fragrant.
2
Slowly stir in the chicken stock, scraping up any paste from the bottom of the pan. Add the coconut milk and bring to a gentle simmer. Cook for 10 minutes; do not let the soup boil hard.
3
If using frozen dumplings, add them to the soup and simmer according to the package directions.
4
Add the ramen noodles directly to the curry broth. Cook until tender according to the package timing, stirring occasionally so the noodles cook evenly. If using dumplings, time the noodles so the dumplings finish heating through at about the same time.
5
In a small bowl, whisk the tahini with a ladleful of hot broth until smooth. Stir the tahini mixture back into the soup. Serve hot with chili crisp.