Spicy Coconut Corn Ramen with Lime Scallion Crunch

Ingredients

• •2 tablespoons vegetable oil
• •1 medium onion, finely chopped
• •4 cloves garlic, minced
• •1 tablespoon fresh ginger, grated
• •1 teaspoon red chili flakes (adjust to taste)
• •2 teaspoons curry powder
• •1 tablespoon soy sauce
• •1 can (13.5 oz) coconut milk
• •4 cups vegetable broth
• •2 ears of fresh corn, kernels cut off (or 1 cup frozen corn)
• •2 packs (3 oz each) instant ramen noodles (discard seasoning packets)
• •1 tablespoon lime juice, freshly squeezed
• •1/4 cup scallions, thinly sliced (plus more for garnish)
• •1/3 cup unsalted peanuts, crushed
• •1 teaspoon sesame oil
• •Salt and pepper to taste
• •Lime wedges for serving

Instructions

1. 1

   Heat vegetable oil in a large pot over medium heat.

2. 2

   Sauté onion until translucent, about 3-4 minutes.

3. 3

   Add garlic, ginger, and red chili flakes, and cook for 1-2 minutes until fragrant.

4. 4

   Stir in curry powder and soy sauce, cooking for another 30 seconds.

5. 5

   Pour in coconut milk and vegetable broth, stirring to combine.

6. 6

   Bring the mixture to a simmer, then add the corn and cook for 5 minutes.

7. 7

   Add the ramen noodles to the pot and cook according to package directions, usually 3-4 minutes.

8. 8

   Stir in lime juice, scallions, and sesame oil. Season with salt and pepper to taste.

9. 9

   For the lime scallion crunch, mix crushed peanuts and additional scallions in a small bowl.

10. 10

    Serve the ramen hot, garnished with lime scallion crunch and additional lime wedges on the side.