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11 minutes
4 peopleAbout this dish
A fast noodle soup of curry ramen noodles in a coconut milk and tomato paste broth, with browned sausage meat and eggs. It borrows the ramen format without the long-simmered Japanese broth: the flavor comes from browned sausage meat, tomato paste and coconut milk. Cilantro on top is optional.
Ingredients
Preparation
In a pot or Dutch oven, add a drizzle of olive oil and cook the sausage meat for 5 to 7 minutes over high heat, breaking it up as you stir.
Meanwhile, cook the eggs for 6 minutes in a pot of boiling water. Once cooked, plunge them into cold water to stop the cooking, then peel gently. Set aside.
Once the meat is cooked, add the tomato paste, coconut milk, noodles and 200 ml of water per person. Mix well, cover and simmer for 1 minute. Add the seasoning packet and a pinch of salt, then mix and cook for 2 more minutes.
Serve the noodles in a bowl with the soft-boiled egg halved on top and a few cilantro leaves, if you have some. Enjoy!
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