Coconut Curry Ramen Noodle Soup

In a 5-quart Dutch oven, heat 6 ounces of the coconut milk over medium heat. Add the butter and curry paste and stir to combine. Cook for 2-3 minutes, then add the habanero and jalapeño. Cook until tender, approximately 4-5 minutes. Now add the sausage and a dash of salt and pepper. Toss to coat the ingredients and cook for 8-10 minutes or until the sausage has cooked through.

Once the sausage has cooked through, add the rest of the coconut milk and chicken broth. Bring to a boil and scrape any brown bits off the bottom of the Ddutch oven. Lower the heat to a simmer and add the carrots, lemongrass, fish sauce, soy sauce, lime juice, brown sugar, ginger, bok choy, and the red and orange bell peppers. Cook for 15-20 minutes then add the baby peas, ramen noodles and cilantro. Cook for 5-6 minutes or until the noodles are cooked. Season the soup again with salt and pepper to taste, and add more soy sauce if the soup is too sweet for your liking. Remove the lemongrass stalks. Keep warm on the stove until ready to serve.

Garnish with cilantro and serve with Naan if desired. Enjoy!