Spicy Thai Vegan Ramen

Spicy Thai Vegan Ramen

  • Author : Jess
  • Prep Time : 10 minutes
  • Cook Time : 15 minutes
  • Total Time : 25 minutes
  • Yield : 4 servings
  • Category : Main
  • Method : Cook
  • Cuisine : Thai

DESCRIPTION

This spicy Thai ramen is like a cross between a Thai Tom Yum soup and a classic Japanese Ramen!

INGREDIENTS

  • 1 tbsp avocado oil
  • 1 onion, chopped
  • 1 stalk of lemongrass, cut in 2-inch pieces
  • 1-inch cube galangal ginger
  • 4 kafir lime leaves
  • 1/2 cup shitake mushrooms, cut in halves
  • 1-2 tbsp Thai red curry paste*
  • 4 cups vegetable broth
  • 1 cup full-fat coconut milk
  • 1-2 tbsp soy sauce
  • 1 tbsp agave (can sub maple syrup, coconut sugar…etc.)
  • A squeeze of lime juice
  • 1/2 pack of soft tofu, cut into cubes (approx. 200g)
  • 2 packs ramen noodles of choice

INSTRUCTIONS

  • Heat the avocado oil in a pot on medium-high heat.
  • Add the onion, lemon grass, and galangal ginger and let cook on medium heat for 2-3 minutes.
  • Next add the kafir lime leaves, shitake mushrooms and Thai red curry paste and mix together, letting cook for 1 minute.
  • Add the rest of the ingredients except for the ramen noodles and let it come to a boil.
  • Reduce heat to low, cover and let simmer for 10 minutes.
  • Add the ramen noodles and let cook for 2-3 minutes until the noodles are soft.
  • Serve immediately

NOTES

  • Some red curry pastes will have shrimp paste in them. Make sure to check the ingredients label to ensure it’s vegan if needed.
  • Optionally garnish this soup with some sliced green onions and sesame seeds!
  • Depending on the salt in the broth you use and brand of curry paste you use you may need to add a little more curry paste and soy sauce. Taste as you go and adjust accordingly

NUTRITION

  • Serving Size : 1/4 recipe
  • Calories : 240
  • Sugar : 7g
  • Fat : 7g
  • Saturated Fat : 3g
  • Carbohydrates : 35g
  • Fiber : 3g
  • Protein : 8g

Source Recipe : choosingchia.com/spicy-thai-vegan-ramen/

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