Thai-Style Green Curry Ramen With Grilled Steak, Squash, and Greens

1.In a stockpot, heat the oil over medium heat. Add the garlic, ginger, and Thai green curry paste and cook, stirring, for 2 minutes. Add the brown sugar and cook, stirring, for 1 minute more. Add the Clear Chicken Broth and raise the heat to medium-high.

2.Bring almost to a boil. Add the spinach and cook for 1 to 2 minutes, until just wilted. Use a slotted spoon to remove the spinach from the broth.

3.Stir the coconut milk and fish sauce into the broth and heat until it comes back up to almost boiling.

4.Preheat the grill to medium-high heat. Season the steak generously with salt and pepper and grill for about 3 minutes per side for medium-rare. Remove from the heat and let rest for at least 5 minutes before slicing against the grain into ¼-inch-thick slices.

5.Place the squash in a medium microwave-safe bowl and add ⅓ cup water. Cover and heat in the microwave for 3 to 5 minutes, until the squash is tender. Drain.

6.Cook the noodles according to the recipe (or package instructions) and then drain well.

7.When the noodles are finished cooking, immediately ladle the hot broth into the serving bowls. Add ¼ of the noodles to each bowl and then lift the noodles up with chopsticks and gently lay them back into the broth, letting them float on top somewhat.

8.Top each bowl with ¼ of the steak, ¼ of the squash, ¼ of the spinach, and 1 tablespoon of the cilantro. Serve immediately with a wedge of lime for diners to squeeze into the soup as desired.