Curry Laksa Ramen Recipe

Prepare the Soft-Boiled Eggs

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.

Cook the Ramen Noodles

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

Make the Curry Base

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.

Add Liquids and Proteins

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 Tofu and Vegetables

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

Season the Stew

Add soy sauce to taste. Adjust seasoning if necessary.

Assemble the Dish

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.