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Thai Curry Ramen




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


Ingredients:

  • 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)

Directions:

  1. In a blender blend together red curry paste and coconut oil. Set-aside until ready to use.

  2. 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.

  3. Add all the spices, soy sauce, and carrots. Let the mixture simmer for 10-15 minutes.

  4. Add the ramen noodle. Once they are almost cooked, add the bok choy, snow peas, and spinach. Finish it off with lime juice.

  5. Top the ramen with sliced jalapeños, sliced scallions, sprinkle some sesame seeds and a lime wedge if using.

  6. ENJOY!!!

Notes:

  • 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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