This recipe has been created in collaboration with Right Foods.
It should really be of no surprise by now that I have become obsessed with curry ramens. They are warm, comforting and so cozy. This recipe is a healthy, lightened up version and made easy using Right Foods Vegan Chicken Ramen. You just wait and see what vegetable we used to make a super creamy base for our soup.
If you have been on the blog for a little while then you know how big of a Right Foods fan I am. There are a million reasons to love them. Of course everything is plant based and vegan friendly. They also have tons of gluten free products. The products are incredible on their own but also great to use as the base of a recipe. I have done that many times here on the blog you can find a lot of recipes.
Everything is non-gmo and organic. I also really love that the ingredients list is easy to read, full of vegetables and no weird ingredients. I love so many of their products but one of my all time favorites is definitely the vegan chicken ramen. This has saved me many times when I come home late and have nothing in the house. It is also just a classic and it is incredible to have a vegan option. If you want to purchase Right Foods products you can find them at Whole Foods, Sprouts, Kroger, Publix, Safeway, Wegman’s, and more!
So onto our Thai green curry! You are going to need Thai green curry paste. You can find this in most food stores in the international aisle or if you have an Asian market near you. You can also make a homemade one if you like there are plenty of recipes on the internet. You can add in vegetable you like this for I kept it pretty simple with edamame and spinach. The other vegetable you will need is cauliflower! The cauliflower helps to make a creamy broth without having to use tons of coconut milk. Plus who doesn’t like the addition of a little sneak vegetable in there.
1/2 lime, juice
1/2 block extra firm tofu [5oz]
2/3 cup shelled edamame, frozen [85g]
Green onion and sesame seeds for garnish
- Boil the cauliflower for 20 minutes until fork tender. Drain and rinse when cooked.
- Into a blender add the cooked cauliflower, the seasoning packet from the ramen, coconut milk, Thai green curry paste and fill the ramen cup to the fill line with water. Pour the water into the blender. Blend all the ingredients together until smooth to form a creamy broth.
- Add the broth into a pot log with the noodles and edamame. Cook until the ramen is soft about 5-7 minutes.
- Cut the tofu into cubes. Cook it in a non-stick pan on low heat to get the sides golden.
- While the soup cooks add in the lime juice and maple syrup. If you need to you can also add salt.
- 1-2 minutes before cooking is done add the spinach to wilt.
- Place the soup into a bowl and garnish with green onion and sesame seeds.