Before we get into this recipe let me warn you all, I don’t have much experience with Thai cuisine. This is a recipe I made up on a whim and it came out amazing, so naturally I had to share. I have eaten this twice a week since I started making it and I am just so in love. I know it is summer but there is something about the creamy coconut milk and lime that just makes this light and summery.
I don’t know why making curries made me so nervous but after receiving a Purple Carrot box with one I realized how easy it was. So I venture out to make my own. I got this Thai Red Curry Paste at Whole Foods and some coconut milk in a can from Trader Joe’s and I was halfway there! I prefer to use the light coconut milk but you can use whichever kind you prefer.
You can use any ramen noodles you like. I have been loving the millet and brown rice noodles from Lotus Foods! (they are gluten free) But any ramen noodle is of course totally fine. This recipe is nut and gluten free. It can also be soy free if you omit the tofu. Feel free to customize this recipe with any vegetables you like, I go with some shishito peppers and bok choy. Anything will work great though spinach, broccoli, carrots, bell pepper etc.
*please do not share this recipe without my permission, if you would like to share direct links are always encouraged 🙂
1 1/2 cups vegetable broth [360ml]
1/3 cup light coconut milk [100ml]
*if using regular coconut milk you may want to use a little less
1 tsp sesame oil [3g]
1 clove of garlic, minced
3 shishito peppers, deseeded and chopped
*if you can’t find shishito you can use 1 jalapeno if you like or omit it
1-2 stalks green onion, chopped
2 small heads bok choy, chopped [75g]
1 to 1 1/2 tsp Thai red curry paste
*use less or more depending on how spicy you like your food
1/4 tsp cane sugar
1/4 tsp ginger powder
1/3 lime for juice
1 nest of ramen [70g]
3-4 oz tofu (I use Trader Joe’s baked sriracha tofu)
Sesame seeds for garnish
Optional: salt to taste
- In a pot add the sesame oil, garlic and shishito peppers. Cook for 2-3 minutes on a low heat until everything is fragrant.
- Add the vegetable broth, coconut milk, curry paste and ginger powder.
- Bring the soup to a boil on medium low heat.
- Once the soup is boiling you can add the ramen, bok choy and sugar. Most ramens only need a few minutes to cook. If for some reason yours (check directions) doesn’t boil it in a separate pot then add it in.
- Cut the tofu into small cubes. Pan fry the tofu until crispy while the ramen is boiling. If you don’t have a Trader Joe’s nearby you can just use extra firm tofu and add some sriracha to it.
- Once the ramen is soft and the bok choy remove the soup from the heat. IF TOO MUCH OF YOUR LIQUID HAS BOILED OUT you can always add in another 1/2 cup of vegetable broth.
- Put your soup in a bowl.
- Add the cooked tofu, squeeze of lime juice over top, the sesame seeds and green onion.
- Enjoy with chopsticks, spoon or fork and lots of slurping!
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