Thai Red Curry Ramen
Servings: 4
This vegan Thai red curry ramen is your new go-to quick and easy comfort food! Red curry paste and coconut milk make the perfect spicy and creamy soup for ramen noodles, deep fried tofu, and sautéed shiitake mushrooms. The scallions, cilantro, and lime juice tie it all together in this vegan fusion deliciousness!
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Ingredients
- 2 tablespoons coconut oil (divide in half)
- ¼ cup / 60ml Chef's Choice red curry paste
- 1 can Chef's Choice coconut milk
- 2 cups / 480ml vegetable stock
- 4 oz / 100g shiitake mushrooms, sliced
- 7 oz / 200g deep-fried tofu, cubed
- 4 servings ramen noodles
- 1 scallion, sliced
- 1 bunch cilantro, chopped
- 2 limes
Instructions
- Heat 1 tablespooncoconut oil in a pot on medium heat. Add the red curry paste and sautée. Stir in half the can of coconut milk and let it boil until oil starts to pool on the surface, about 5 minutes. Add in the rest of the coconut milk and the vegetable stock. Once it reaches a boil, lower the heat and add a pinch of sugar. Keep it at a simmer until ready to serve.
- While the soup stays warm, heat a nonstick pan over medium heat with 1 tablespoon coconut oil. Sautée the shiitake mushrooms until they're browned. Add the deep-fried tofu and season with the sugar and soy sauce. Gently stir as to not break the tofu.
- In a pot, boil some water and prepare the ramen noodles according to package instructions.
- Add prepared ramen noodles to each bowl and pour the soup over the noodles. Top with the tofu, shiitake, scallions, and cilantro. Squeeze some lime juice over top, stir, and enjoy!
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