Pumpkin Curry Ramen Recipe

Pumpkin Curry Ramen Recipe

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Red curry paste, creamy coconut milk and garlic are the foundation of our Curry Ramen Recipe, subtle hints of pumpkin, ginger and sweet brown sugar round it out. To give this ultra comforting soup heartiness we throw in meaty shiitake mushrooms, butternut squash and shredded chicken. Comfort in a bowl.

Category Light Meals

Recipe Ingredients

1 tbsp coconut oil

1 small onion, thinly sliced

2 tsp minced ginger

2 large garlic cloves, minced

2 cups sliced shiitake mushrooms (about 8 oz)

1 serrano or fresno chile, sliced thin (one more if you like it extra spicy!)

1 1/2 tsp kosher salt, divided

1 1/2 cups cubed butternut squash

3 cups low-sodium chicken broth

14 oz light coconut milk

1/2 cup pumpkin puree

2 tbsp red curry paste

2 small chicken breasts or 1 1/2 cups shredded cooked chicken

4 oz *chinese ramen noodles (not fried from the package)

2 tsp brown sugar

lime juice to tasted at the end

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