Thai Red Curry Ramen
Description
Completely loaded with veggies and flavor, this Thai Red Curry Ramen is easy, healthy and will become a new family favorite. Shiitake mushrooms give this healthy soup a real umami flavor boost. A vegan-friendly recipe that is packed with protein and Asian-inspired flavors.
Ingredients
| 3 Bok Choy cut in half or quarter |
| 2 tbsp vegetable oil |
| 2 shallots chopped |
| 2 tbsp chopped ginger |
| 2 cloves of garlic, minced |
| 1/2 red pepper, cored and minced |
| 1 cup shiitake mushrooms, minced (75 g) |
| 3 cups cabbage minced (125 g) |
| 2 tbsp red curry paste (may vary) |
| 1 tbsp cane sugar |
| 1 can (398 ml/14 oz) coconut milk |
| 1 cup of vegetable broth (250 ml) |
| 3 cups ramen noodles, cooked |
| 1 cup firm tofu, finely diced (200 g) |
| 1 tsp of salt (may vary) |
Directions
- 1
- Soak the bok choy in boiling water for 3 minutes. Drain and reserve.
- 2
- In a saucepan, over high heat, sauté shallots, ginger, garlic, pepper, shiitake, cabbage in the oil until soft.
- 3
- Add the curry paste, cane sugar, coconut milk, vegetable broth.
- 4
- Bring to a boil, reduce the heat and simmer gently until the vegetables are cooked through, about 10 minutes.
- 5
- Add ramen noodles, tofu and bok choy .
- 6
- Add salt if necessary. (The amount of salt may vary depending on the vegetable broth used as well as the curry paste).
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