A super easy curry ramen recipe that turns your leftover ham into a scrumptious one-pot dinner. The curry broth is made with coconut milk, butter, and garlic to create a super rich texture that’s bursting with flavor. I’ve included notes so you can tweak the recipe using ingredients you already have in your pantry. {Gluten-Free adaptable}You can make this dish gluten-free by using rice noodles. Note that in this case, you should soak or cook the noodles in a separate pot according to the instructions on the package.
(Optional) If you’re making the soft boiled egg, bring a small pot of water to a boil. Turn to medium-low heat and slowly lower the egg into the pan using a ladle. Simmer for 5 to 6 minutes for a soft-boiled egg.
Add the butter into a small saucepan and heat over medium-low heat until melted. Add the garlic and curry powder. Stir to release the fragrance, 1 minute or so.
Add the coconut milk. Bring to a boil over medium heat.
Add the broth. Let cook until boiling again.
Add the instant ramen, baby bok choy, and ham (you can heat up the ham in the microwave as well, for a prettier presentation). Simmer for 2 to 3 minutes, until the noodles are cooked through. Immediately transfer everything to a serving bowl.
Top with the soft-boiled egg, if using. Garnish with green onion. You can use some homemade chili oil or a pinch of chili flakes to spice up the broth.