Ramen literally CURES my soul. It’s my comfort food when I’m sick, feeling down, or when it’s raining or cold outside. It warms me right up every time I take a bite. It is filled with tons of flavor and vegetables. I tried to re-create the ramen from my fave place near my house, I failed. BUT this turned out soooo good that I had to share this! It is basically a Thai curry soup with noodles. It’s spicy, tangy, and you get a little hint of sweetness from the coconut milk. This recipe is a one pot meal and comes together fairly quickly.
Vegetables are great because you can substitute in ones you like so that the recipe is catered for you specifically. I used the veggies I had on hand, but feel free to customize the veggie section of the dish to your taste. I hope you all will enjoy this as much as I did!
Stay happy, stay hungry!
|Prep time: 10 minutes||Cook time: 30 minutes||Total time: 40 minutes|
- 5 cups of vegetable broth
- 1 can of coconut milk (13.5 oz.)
- 4 packages instant ramen
- 1.5 tbsp yellow curry paste
- 1 tsp red curry paste
- 1 inch ginger, grated
- 8 cloves of garlic, finely chopped
- ½ tsp turmeric powder
- ½ tsp cumin/coriander powder
- 1 tsp red chili powder
- 1 tbsp soy sauce
- 2 tbsp lime juice
- 1 tsp sugar (optional)
- 5-6 small bok choy
- 1 carrot, sliced
- 5-6 shitake mushrooms
- Handful of snow peas
- Handful of baby spinach
- Jalapeño, sliced (optional)
- 3-4 sprigs of scallions, sliced (optional)
- Sesame seeds (optional)
- Lime wedges (optional)
- In a blender blend together red curry paste and coconut oil.
Set-aside until ready to use.
- In a large pan heat some sesame or coconut oil.
Once the oil is hot, add the ginger and garlic and cook until fragrant. Then add the mushrooms and cook for about a minute and add the vegetable broth. Let it simmer for about 2-3 minutes, then add the coconut milk mixture.
- Add all the spices, soy sauce, and carrots.
Let the mixture simmer for 10-15 minutes.
- Add the ramen noodle.
Once they are almost cooked, add the bok choy, snow peas, and spinach. Finish it off with lime juice.
- Top the ramen with sliced jalapeños, sliced scallions, sprinkle some sesame seeds and a lime wedge if using.
- I used reduced fat coconut milk by Goya
- I used the Maseri brand curry pastes that I got from my local Asian market, can be found here.
- Other veggies that would work really well in this are broccoli, cauliflower, corn, or pepper. The options are endless!
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