Vegan Creamy Curry Ramen Soup
Ingredients
- 3-4 carrots
- 1/2 cauliflower
- 2 tsp avocado oil (or oil of choice), divided
- 1 tsp salt
- 1/2 tsp paprika
- 1/4 tsp pepper
- 1/2 large yellow onion (or one small onion) diced small
- 2 cloves garlic, minced
- 2 inch piece ginger, minced
- 1 1/2 tbsp red curry paste (yellow or green curry paste works too!)
- 4 cups filtered water
- 2 cans coconut milk
- 1 1/2 tbsp soy sauce
- 2 tsp bouillon paste (better than bouillon vegetarian)
- 1 1/2 tbsp jalapeño sauce (I used @yellowbirdsauce )
- 1 small bunch broccolini, chopped
- 2 heads bok choy, chopped
- Ramen noodles (I used 4, 2 ounce ramen noodle packages, koyo brand)
Toppings
- Limes
- Bunch of cilantro
Preparation
Preheat oven to 400 degrees F. Roughly chop carrots and cut cauliflower into florets. Place both on a baking sheet, drizzle with 1 tsp of oil, then season with salt, pepper, and paprika. Bake for 30 minutes.
Meanwhile, in a large pot, heat oil and sauté minced garlic, fresh ginger, and finely chopped onions for 3 minutes. Season with a pinch of salt.
Add curry paste, water, ground turmeric, soy sauce, and both cans of coconut milk to the pot. Shake the cans before opening to incorporate any separation. Bring to a boil, stirring to ensure everything is well incorporated.
Reduce to a simmer, add bouillon paste and stir until fully dissolved, then add jalapeño sauce. Adjust spice level to preference.
Chop bok choy and broccolini, add to the simmering curry, and cook for 5-7 minutes until vegetables are tender. Turn off heat and taste, adjusting seasonings if needed.
About 5 minutes before serving, cook ramen noodles according to package directions. Divide noodles between serving bowls, top with hot curry, baked carrots, cauliflower, and finish with cilantro and lime.
Tips
If coconut milk has separated, it will melt when heated.
Add more spice depending on your preference.
