How to Make Thai-style Ramen

Every starving student's fall back meal. A good quick supper when you're sick of takeout. Something you always have around the house for when you don't feel like going out. Ramen noodles are a great resource, and they are infinitely variable. My current favorite is to imitate some of the great Thai coconut-based soups, and it's easy to do with readily available ingredients. Add some eggs and you have a full meal for a cold winter night. And you can have it on the table in 10 minutes.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• One package your favorite ramen flavor (not the creamy ones)
• Coconut milk
• Water
• 1 inch cube fresh ginger
• 3 garlic cloves (or to taste)
• 1 green onion
• 1 small handful cilantro
• Sriracha or other Asian hot sauce
• Sugar
• Vinegar
• 1 tsp fish sauce (Nam Pla) if desired
• 4 eggs (or substitute 1/2 package extra firm tofu)
• 1/8 pound sugar snap peas
• 1/8 pound mushrooms (or 1 drained can of straw mushrooms)
• 1/8 pound bean sprouts
• Toasted sesame oil
• 2 quart saucepan

Prepare the Ingredients

1. Cut ginger in thin slices. Crush garlic cloves. Cut green onion in half inch sections. Roughly chop cilantro. String snap peas. Slice mushrooms. Break up ramen noodles while still in packet. (optional)
2. Start 1 cup coconut milk and 1 cup water heating in pan, add ginger, garlic, 1 tbsp. sugar, 1 tbsp. vinegar, 1 tsp hot sauce, and seasoning packet from ramen. Allow to simmer for three minutes.
3. Add noodles, green onion, cilantro, and other vegetables, if using. Allow to simmer for 3 minutes, stirring occasionally. Watch carefully and remove from heat briefly if mixture starts to boil over.
4. Break eggs into soup, then simmer for another 3 minutes. Eggs should be perfectly poached, but you can cook longer if you prefer a firm yolk. Add 1 tsp. sesame oil and pour into bowls, distributing ingredients evenly.
   Serve and enjoy!

Tips & Warnings

• Egg rolls make a great accompaniment to this soup, but it's also good just by itself.
• If you can find galangal, use it in place of ginger.
• If you can find kaffir lime leaves and/or lemon grass, cut them up and use them in place of the vinegar
• Watch for boil overs. The coconut milk makes them much more likely.