Name: Filipino-Style Laksa Instant Ramen
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 serving
Cuisine: Filipino
Ingredients: 1 cup coconut milk or coconut cream; 2 tsp curry powder; 1 tsp chili powder; ½ tsp turmeric powder; 1 tsp white sugar; 1 tsp bagoong or shrimp paste; ⅛ tsp ground black pepper; ½ packet instant ramen seasoning (optional); 1 pack instant ramen noodles; 1½ cups water; 1 clove garlic, finely grated; 1 tsp grated ginger (about 5 g); 2 Tbsp finely minced onion (about 20 g); 1 large egg; 1 Tbsp sliced green onions; Fried garlic, for topping; Chili flakes, to taste

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Ingredients

For the Laksa Mixture

1 cup coconut milk or coconut cream
2 tsp curry powder
1 tsp chili powder
½ tsp turmeric powder
1 tsp white sugar
1 tsp bagoong or shrimp paste
⅛ tsp ground black pepper
½ packet instant ramen seasoning (optional)

For the Ramen

1 pack instant ramen noodles
1½ cups water
1 clove garlic, finely grated
1 tsp grated ginger (about 5 g)
2 Tbsp finely minced onion (about 20 g)

For Serving

1 large egg
1 Tbsp sliced green onions
Fried garlic, for topping
Chili flakes, to taste

How to Make It

Bring a small pot of water to a boil.
Carefully add the egg and cook for 6–7 minutes for a soft-boiled center.
Transfer the egg to cold water, then peel and set aside.
In a bowl, combine the coconut milk or cream, curry powder, chili powder, turmeric, sugar, bagoong, ground black pepper, and half of the ramen seasoning packet, if using.
Mix until well combined.
Bring 1½ cups of water to a boil. Add the garlic, ginger, and onion, then simmer for about 1 minute.
Add the instant noodles and cook according to the package instructions.
About halfway through cooking, pour in the coconut mixture and stir well.
Keep the broth at a gentle simmer until the noodles are cooked and the broth is creamy and well combined.
Taste before adding any additional seasoning.
Transfer to a bowl and top with the soft-boiled egg, fried garlic, green onions, and chili flakes.
Serve immediately.

Kubo Tips

Coconut milk gives the broth a lighter consistency, while coconut cream makes it thicker and richer.
Bagoong and instant ramen seasoning are both salty. Start with half the packet or leave it out, then taste near the end.
Let the garlic, ginger, and onion simmer briefly before adding the noodles so their flavor spreads through the broth.
Once the coconut mixture goes in, keep the broth at a gentle simmer instead of a hard boil.
Instant noodles soften quickly, so serve the laksa as soon as it is ready.