Thai Red Curry Ramen Noodle Bowls
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 (optional)
- Scallions (optional)
- Sriracha (optional)
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 the fresh ginger and sauté for 1-2 minutes more, being careful not to burn the garlic
Add the red curry paste and sauté for about 1 minute, stirring constantly and allowing the paste to toast slightly
Add the vegetable broth, the 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 your serving bowls
Spoon the ramen noodle broth over the noodles
Top with sliced scallions
Squeeze fresh lime juice over the broth and add sriracha for some additional spice
