Asian Fusion Coconut Curry Ramen with Soft-Boiled Eggs

1. 1

   In a pot, combine chicken broth, coconut milk, and red curry paste. Bring to a simmer.

2. 2

   Gently add the fresh ramen noodles to the pot and cook for about 4 minutes.

3. 3

   While noodles cook, bring a small pot of water to a boil and carefully add eggs.

4. 4

   Boil eggs for 6-7 minutes for a soft center, then transfer to ice water.

5. 5

   Add soy sauce, lime juice, spinach, and bean sprouts to the broth with noodles. Cook another 2 minutes.

6. 6

   Peel the eggs, slice them in half, and serve on top of the ramen bowls.

7. 7

   Garnish with chopped cilantro and enjoy your flavorful bowl of ramen.

Per serving