Thai Red Curry Ramen Noodle Bowl
Ingredients
- 1 package ramen noodles
- 2 tablespoons sesame oil
- 8-10 shiitake mushrooms
- 1 inch fresh ginger
- 2 garlic cloves
- 1/4 cup red curry paste
- 1 quart low sodium vegetable stock
- 2 tablespoons peanut butter
- 2 tablespoons tamari
- 1 14-ounce can full fat coconut milk
- 1 red bell pepper
- 2-3 bunches broccolini
Garnishes
- Limes
- Scallions
- Sriracha
Preparation
Prepare the ramen noodles al dente according to package directions and set aside.
In a large stockpot, heat the sesame oil. When shimmering, add the mushrooms and sauté until golden brown.
Add the garlic and fresh ginger. Sauté for 1-2 minutes, being careful not to burn the garlic.
Add the red curry paste and sauté for about 1 minute, stirring constantly to toast slightly.
Add the vegetable broth, peanut butter, and tamari. Bring to a simmer and allow to simmer for 5-8 minutes.
Add the coconut milk, red bell pepper, and broccolini. Heat until hot, allowing the broccolini to become bright green.
Add the noodles to serving bowls. Spoon the broth over the noodles. Top with sliced scallions, squeeze fresh lime juice over the broth, and add sriracha for additional spice.
