Summer is around the bend; we’re eagerly awaiting its arrival. But the weather isn’t cooperating. Gloomy, overcast skies and bracing winds pull us back to winter. My calendar has a quote from Great Expectations that sums up the weather these days: “It was one of those March days when the sun shines hot and the wind blows cold: when it is summer in the light, and winter in the shade.” So what to eat when the beach beckons but cold winds chill to the bones? The answer lies in ramen.
I first encountered the awesomeness of Thai curry ramen at Ajisen, my go-to ramen chain in China, and I’ve been happily slurping my fill ever since. Ajisen loads its Thai ramen with seafood, corn kernels, and a tea egg. Mine takes a more economical, easy, and kid-friendly route with rotisserie chicken, bean sprouts, colored peppers, shiitake mushrooms, and a hard-boiled egg. I like to add fresh herbs to the ramen, a la pho, to brighten up the dish and accentuate its Thai curry-ness. Sometimes we add wonton crisps. It’s a totally unnecessary addition – the bean sprouts give crunch and the wonton crisps quickly lose their crispness in the broth – but the kids like them so in they go. My kids eat a deconstructed version of the ramen – hard-boiled egg, pepper strips, wonton crisps, and sauced noodles with chicken.
Thai Red Curry Ramen warms bodies and lifts souls. Like a giant hug, it fortifies against the cold. A slurpy bowl of ramen will sustain you until the weather turns. And the bright notes and freshness of the vegetables and herbs – Thai basil, cilantro, and green onion tops – will give you a taste of summer to come. We can’t wait.
Are you feeling Thai but don’t want to get your ramen on? Try Thai Red Curry Tofu.