Thai Coconut Curry Ramen
Ingredients
- 1 1/2 tablespoons vegan red curry paste
- 1/3 red onion, diced
- 2 cloves garlic, minced
- 2 thumb-sized pieces ginger, grated
- 1 stalk fresh lemongrass, minced or 3 tablespoons frozen or store-bought paste
- 2 teaspoons pure maple syrup or brown sugar
- 3 tablespoons lime or lemon juice
- salt to taste
- a plateful of mixed vegetables (green beans, bell peppers, mushrooms, broccoli)
- 2 cans coconut milk
- 1 1/2 cups vegetable broth
- 3-4 kaffir lime leaves
- 2-3 packages fresh Japanese ramen or substitute with any other dry ramen noodles
- few slices cooked tempeh or tofu (optional)
Toppings
- 1 cup frozen or fresh corn (defrosted if frozen)
- 4-5 cherry tomatoes
- few lime wedges
Preparation
Place a large pot over medium-high heat. Add 1/2 cup of vegetable broth, then add curry paste, shallots, garlic, ginger, lemongrass, and diced onion. Cook until curry paste is completely dissolved, about 8 minutes.
Add 2 cans of coconut milk and the remaining vegetable broth. Bring to a boil and reduce to a slight simmer.
Add the vegetable mix, kaffir lime leaves, and maple syrup. Cover and simmer for 5-8 minutes.
Meanwhile, bring a medium pot of water to a boil. Add ramen noodles, loosen them, and cook until al dente. Drain and rinse under cold water. Set aside.
Add salt to taste and adjust flavors with additional salt, maple syrup, lime juice, or coconut milk if needed.
Divide the ramen into 2-3 soup bowls, pour the curry soup over it, and garnish with tomatoes, corn, tofu, or tempeh. Enjoy!
