Curry Coconut Ramen

Recipe adapted from @themodernproper on Instagram

1 tsp red harissa
2 tbsp yellow curry powder
1 tbsp @grandandessex sesame oil
1 tbsp ginger, minced
1 tbsp garlic, minced
4 c broth/stock- vegetable or chicken
1 can coconut milk
1 bunch scallions, thinly sliced and divided
2 3 oz packages of ramen noodles- seasoning packet discarded
8 oz mushrooms, sliced
Juice and zest of 1 lime
2 baby bock choy, halved and sliced
1 tsp salt
1/2 cup shelled edamame (if frozen, thawed)
1 tsp sesame seeds
2 soft boiled eggs
Sriracha as desired
1. In a large pot, whisk the sesame oil together with the curry powder, ginger, garlic, and harissa over medium heat until fragrant - about 3 mins
2. Add the stock, coconut milk, scallions (reserve the darkest parts for later), noodles, mushrooms, bok choy, lime juice and zest, and salt. Bring to a boil for 2 minutes.
3. Add the edamame and boil 2 more minutes.
4. Serve in large bowls topped with dark green parts of the scallion, sesame seeds, halved soft boiled eggs and as much sriracha as you would like.