Thai Coconut Curry Ramen
Ingredients
- 1 1/2 tbsp vegan red curry paste (found in most asian stores)
- 1/3 red onion, diced
- 2 cloves garlic, minced
- 2 thumb-size ginger, grated
- 2 tsp. pure maple syrup or brown sugar
- 3 tbsp. lime or lemon juice
- salt to taste
- 2 cans of coconut milk
- 1 1/2 cup vegetable broth
- 3-4 kaffir lime leaves
- few slices of cooked tempeh or tofu optional
- 1 cup of frozen or fresh corn for topping. (defrosted if frozen)
- 4-5 cherry tomatoes
- few lime wedges
Preparation
Place a large pot over medium-high heat
Add the 1/2 cup of vegetable broth, then add curry paste, shallots, garlic, ginger and lemon grass and diced onion
Cook until curry paste is completely dissolved, about 8 min
Add 2 cans of coconut milk and the remaining vegetable broth
Bring curry to a boil and reduce to a slight simmer
Add the vegetable mix, kafir lime leaves, maple syrup
Cover and allow to simmer for about 5-8 min
Meanwhile bring a medium pot of water to a boil
This will be your cooking water for the ramen
Place ramen into boiling water and loosen the noodles, making sure they are evenly distributed
Cook until al dente, drain and rinse under cold water
Set aside
Add salt to taste and adjust flavors to your liking by adding some salt to make it saltier or more maple syrup for sweetness, lime for acid and if it's too spicy you can temper it with more coconut milk
Divide ramen into 2-3 soup bowls, scoop the delicious curry soup on top and garnish with fresh herbs, tomatoes, corn, tofu or tempeh
Enjoy!