Thai Coconut Curry Ramen by Comforting, so tasty, and ready in 20 minutes, t…


Thai Coconut Curry Ramen

by @naturallyzuzu

♥️ Comforting, so tasty, and ready in 20 minutes, too! Grab the recipe below!

​20 min Thai Coconut Curry Ramen recipe. I used spinach flavored noodles but you can use any ramen noodles. Happy Tuesday!
Thai Coconut Curry Ramen
Yields 2-3
1 1/2 tbsp vegan Red Curry Paste (found in most Asian stores)
1/3 red onion, diced
2 cloves garlic, minced
2 thumb-size ginger, grated
1 stalk fresh lemon grass, minced OR 3 Tbsp. frozen or store bought paste.
2 tsp. Pure maple syrup or brown sugar
3 Tbsp. lime or lemon juice
salt to taste
A plateful of mixed veggies (green beans, bell peppers, mushrooms, broccoli)
2 cans of coconut milk
1 1/2 cup vegetable broth
3-4 kaffir lime leaves
2-3 packages of fresh Japanese ramen OR substitute with any other dry ramen noodles
Few slices of cooked tempeh or tofu optional
1 cup of frozen or fresh corn for topping. (Defrosted if frozen)
4-5 cherry tomatoes
Few lime wedges
Place a large pot over medium-high heat. Add the 1/2 cup of vegetable broth, then add curry paste, shallots, garlic, ginger and lemon grass and diced onion. Cook until curry paste is completely dissolved, about 8 min. Add 2 cans of coconut milk and the remaining vegetable broth. Bring curry to a boil and reduce to a slight simmer.
Add the vegetable mix, kafir lime leaves, maple syrup. Cover and allow to simmer for about 5-8 min.
Meanwhile bring a medium pot of water to a boil. This will be your cooking water for the ramen. Place ramen into boiling water and loosen the noodles, making sure they are evenly distributed. Cook until al dente, drain and rinse under cold water. Set aside.
Add salt to taste and adjust flavors to your liking by adding some salt to make it saltier or more maple syrup for sweetness, lime for acid and if it’s too spicy you can temper it with more coconut milk.
Divide ramen into 2-3 soup bowls, scoop the delicious curry soup on top and garnish with fresh herbs, tomatoes, corn, tofu or tempeh. Enjoy!
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