Jul 14 2026
Restaurants›Slurping Turtle›Red Curry Ramen Recipe

Red Curry Ramen Recipe

Inspired by Slurping Turtle
Time45m
Serves2

mushroom medley, fried eggplant, sugar snap peas, potato & kabocha chips, carrots, scallions, coconut-lemongrass cream, chili oil

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Ingredients

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Noodles and Broth

Vegetable Medley

Chips

Garnish

Method

Preparing the Broth

  1. 1

    Make the Broth

    In a large pot, combine vegetable broth, coconut milk, red curry paste, and chopped lemongrass. Bring to a simmer and cook for 10-15 minutes to allow flavors to meld.

Cooking the Noodles and Vegetables

  1. 2

    Cook the Ramen Noodles

    While the broth simmers, cook the ramen noodles according to package instructions. Drain and set aside.

  2. 3

    Sauté the Vegetables

    In a separate pan, sauté the mushroom medley and sliced fried eggplant in a little oil until tender. Add sugar snap peas and carrots, cooking for an additional 2-3 minutes until bright and crisp.

Preparing the Chips

  1. 4

    Make Potato and Kabocha Chips

    Slice the potato and kabocha squash thinly. Fry or bake until crispy and golden. Season with salt.

Assembling the Dish

  1. 5

    Assemble the Ramen Bowl

    In a serving bowl, place a portion of cooked ramen noodles, ladle the hot broth over the noodles, and top with sautéed vegetables. Garnish with scallions, chili oil, and serve with potato and kabocha chips on the side.

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