Spicy coconut curry stew brimming with shrimp, chicken, fried tofu, ramen noodles, veggies and a soft-boiled egg.

Bring a pot of water to a boil. Carefully add the eggs and boil for 6-7 minutes. Remove and place in cold water to stop cooking. Once cooled, peel and set aside.

Prepare the Soft-Boiled Eggs

In a separate pot, cook the ramen noodles according to package instructions. Drain and set aside.

Cook the Ramen Noodles

In a large pot, heat vegetable oil over medium heat. Add minced garlic and ginger, and sauté until fragrant. Stir in the curry paste and cook for another minute.

Make the Curry Base

Pour in the coconut milk and chicken broth. Bring to a simmer. Add the diced chicken and shrimp, cooking until the chicken is cooked through and the shrimp are pink.

Add Liquids and Proteins

Stir in the fried tofu and bean sprouts, cooking for an additional 2-3 minutes until heated through.

Add Tofu and Vegetables

Add soy sauce to taste. Adjust seasoning if necessary.

Season the Stew

Divide the cooked ramen noodles among bowls. Ladle the curry stew over the noodles. Top with soft-boiled eggs, chopped green onions, and fresh cilantro. Serve with lime wedges on the side.

Assemble the Dish

shrimp, peeled and deveined

curry laksa ramen

Recipe information

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