# What You'll Need:
→ Broth
01 - 1 tablespoon vegetable oil
02 - 1 small onion, finely diced
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 tablespoons red curry paste
06 - 1 teaspoon ground turmeric
07 - 1 teaspoon ground coriander
08 - 4 cups vegetable broth
09 - 1 can (13.5 fl oz) coconut milk
→ Noodles & Vegetables
10 - 10 ounces dried ramen noodles
11 - 1 medium carrot, julienned
12 - 1 red bell pepper, thinly sliced
13 - 2 cups baby spinach
14 - 1 cup sliced mushrooms
→ Garnishes
15 - 2 green onions, thinly sliced
16 - 1 lime, cut into wedges
17 - Fresh cilantro, chopped
18 - Sriracha or chili flakes (optional)
# How to Make It:
01 - Heat vegetable oil in a large pot over medium heat. Add diced onion and sauté until softened, about 2 to 3 minutes.
02 - Incorporate minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Stir in red curry paste, ground turmeric, and ground coriander; fry for 1 minute to release aromas.
04 - Pour in vegetable broth and coconut milk, stirring well. Bring mixture to a gentle simmer.
05 - Add julienned carrot, sliced bell pepper, and mushrooms to the pot. Simmer for 5 minutes until just tender.
06 - Add dried ramen noodles and cook according to package instructions, usually 3 to 4 minutes, stirring occasionally.
07 - Stir in baby spinach and cook for 1 minute until wilted.
08 - Taste broth and adjust seasoning with salt, pepper, or additional curry paste as preferred.
09 - Ladle soup into bowls and garnish with sliced green onions, chopped cilantro, lime wedges, and optional sriracha or chili flakes.
