Spicy Red Curry Coconut Noodles with Carrot & Edamame

Ingredients
2 carrots
1 shallot
1 oz. fresh ginger
1 garlic clove
2 tbsp. red curry paste
5.5 oz. coconut milk
2 tsp. turbinado sugar
11 oz. fresh ramen noodles
¼ oz. fresh mint
1 lime
¾ c. edamame
1 tsp. vegetable oil
Salt

Directions
Bring a large pot with 4 quarts water and 2 tbsp. salt to a boil. Peel the carrot, then continue to peel lengthwise to create “noodles.” Peel and thinly slice the shallot. Cut the unpeeled ginger into large pieces. Peel and thinly slice the garlic.

Place a medium saucepan over medium heat with 1 tsp. vegetable oil. Once hot, add the sliced shallot, chopped ginger, and sliced garlic. Cook until ginger and garlic are slightly toasted, about 2 minutes. Add the red curry paste, coconut milk, sugar, and a ½ cup water. Bring broth to a boil, reduce heat to low, and let simmer until it’s time to serve.

Once the water is boiling, add the ramen noodles and cook until al dente, about 1 to 2 minutes. Drain noodles and run under cool water to stop the cooking process.

Pick the mint leaves. Halve and juice the lime. Remove the ginger from the red curry broth and stir in the edamame. Season with ½ tsp. salt and continue to simmer until edamame is hot, about 1 minute. Add lime juice to the broth.

Divide ramen noodles and carrot “noodles” between deep bowls and top with red curry coconut broth. Sprinkle with fresh mint.