Coconut Curry Ramen

Serves 4


  • 3 tablespoons toasted sesame oil, divided
  • 3.5 oz shiitakes, torn
  • 4 garlic cloves, pressed
  • 1 tablespoon freshly ginger, grated
  • 4 cups chicken or vegetable broth
  • ½ teaspoon ground turmeric
  • ½ brown sugar
  • 2 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1-2 tablespoons Sambal Oelek
  • 2 tablespoons mild red curry paste
  • 15 ounce can unsweetened coconut milk
  • 1 tablespoon lime juice
  • 9 ounces ramen noodles
  • For serving: chili oil, sesame seeds, chives, 4 boiled eggs, cooked and sliced in half
  • Protein Option: If you want to add a protein to this dish, cook it seperately or in the broth while boiling. This dish showcases shrimp that was seared in a pan seperately and added to the dish during serving.


  1. Heat 1 tablespoon sesame oil in a large pot over medium. Add shiitakes, and cook until they start to brown. Sprinkle with 1 tablespoon sesame oil, season with salt and pepper, cook until crispy and then remove from pot.
  2. Reduce the heat to low and add 1 tablespoon sesame oil, garlic, and ginger. Cook until fragrant, about 1 minute.
  3. Deglaze the pot with chicken or vegetable broth, stir with a wooden spoon while scraping up the brown bits on the bottom of your pot and bring to a boil.
  4. Meanwhile set 4 eggs into a small pot. Fill the pot with cold water until the eggs are submerged and have an additional inch of water above them. Heat the pot on medium high until the water begins to slightly boil. Immediately turn off the heat, cover, and let the pot sit on the stove for 7 minutes. Drain and run the eggs under cold water. Peel eggs and set aside until ready to serve.
  5. To the broth, add turmeric, brown sugar, soy sauce and fish sauce. Stir in red curry paste and Sambal Oelek. Add coconut milk and squeeze in lime juice.
  6. When the broth starts to boil, add ramen noodles and cook for 2-3 minutes. Option to cook the noodles seperately if you want to keep some for leftovers.
  7. Serve immediately with shiitakes, sesame seeds, chives, chili oil, and eggs. Your choice of protein can also be added to the dish.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe started here!

Korean Shrimp Skewers in Honey Gochujang


  • skewers (wooden or metal)
  • 20 extra-jumbo shrimp (16–20 count, about 1 lb.), peeled and deveined
  • ⅓ cup honey
  • 3 tablespoons gochujang
  • zest of 1 lemon
  • 2 tablespoons lemon juice
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, peeled and minced
  • 2 scallion whites (save green for serving)
  • 1 tablespoon toasted sesame oil
  • For Serving: reserved dipping sauce, sliced scallion greens, and toasted sesame seeds


  1. Whisk together honey, gochujang, zest, lemon juice, soy sauce, garlic, ginger, scallion whites, and oil in a bowl
  2. Reserve half of the marinade mixture for a dipping sauce.
  3. Toss shrimp in remaining honey mixture; let for 30 minutes.
  4. Preheat grill to medium.
  5. Thread shrimp onto skewers.
  6. Lightly oil grill grate with oil. Spray shrimp skewers with oil.
  7. Grill shrimp until cooked through, about 2-3 minutes per side.
  8. Sprinkle shrimp with scallion greens and sesame seeds; serve with reserved sauce.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Shrimp Spring Rolls

Servings: 8


Spring Rolls
  • 8 (8-inch diameter) sheets rice paper
  • 1 head of butter lettuce, individual leaves pulled
  • 1 red bell pepper, cut into 2-inch strips
  • 3 carrots, peeled and cut into 2-inch strips
  • 1 English cucumber, cut into 2-inch strips
  • 2 cups purple cabbage, shredded
  • 4 scallions, diced
  • 1 cup cilantro sprigs
  • 1/2 cup mint leaves, roughly chopped
  • 16 small cooked shrimp
Peanut Sauce
  • 3/4 cup coconut milk canned
  • 2 tablespoons curry red
  • 1/3 cup peanut butter
  • 1 teaspoon soy sauce
  • 1 tablespoon apple cider vinegar
  • 1/4 cup brown sugar packed
  • 1/4 cup water
Sweet and Spicy Sauce
  • 1/4 cup rice vinegar
  • 1/2 cup + 1 tablespoon water
  • 1/4 cup sugar
  • 2 cloves garlic, minced
  • 1 teaspoon soy sauce
  • 1 tablespoon red pepper flakes
  • 2 teaspoons cornstarch


Spring Rolls
  1. Fill a plate with a 1/4 inch of cold water.
  2. One at a time, dip each sheet of rice paper for about 90 seconds. The paper should be pliable but not too soft.
  3. Place the rice paper on a clean work surface then add a butter lettuce leaf, a few red bell peppers, carrots, and cucumber. Add some purple cabbage, scallions, cilantro, and mint.
  4. Roll the bottom of the rice paper roll up and over the vegetables. Tuck the vegetables tightly. Lay two shrimp above the rolled vegetables in the rice paper.
  5. Fold the left and right sides in and then roll the remainder of the rice paper up until completely closed in.
  6. Repeat the filling and rolling process with the remaining sheets of rice paper. 
  7. Option to serve with the peanut sauce, sweet and spicy, or both!
Peanut Sauce
  1. Shake the can of coconut milk.
  2. Add all the ingredients, except water, to a pot and cook over medium heat.
  3. Stir as you cook until the sugar is dissolved and everything is heated through.
  4. Taste and add more red curry paste if you prefer to increase the heat.
Sweet and Spicy Sauce
  1. In a saucepan, combine the vinegar, 1/2 cup water, sugar, garlic, soy sauce, and red pepper flakes.
  2. Cook over medium heat and stir well to dissolve the sugar.
  3. In a small bowl with a fork, whisk together the 1 tablespoon water and 2 teaspoons cornstarch.
  4. Drizzle into the pan and continue to cook until the sauce thickens and coats the back of a spoon well. Remove from heat.

Thanks to the original recipe for inspirations found here and here.