Thai Red Curry Ramen
A delicious and slurpy soup with a spicy, savory and slightly sweet broth. Served with bok choy and shishito peppers, be prepared for a very flavorful and delicious dish. Inspired by Thai cuisine.
Ingredients
- 1 ½ cups vegetable broth [360ml]
- ⅓ cup light coconut milk [100ml]
- 1 tsp sesame oil [3g]
- 1 clove of garlic minced
- 3 shishito peppers deseeded and chopped
- 1-2 stalks green onion chopped
- 2 small heads bok choy chopped [75g]
- 1 to 1 ½ tsp Thai red curry paste or to spice preference
- ¼ tsp cane sugar
- ¼ tsp ginger powder
- ⅓ lime for juice
- 1 nest of ramen [70g]
- 3-4 oz tofu
- Sesame seeds for garnish
- Optional: salt to taste
Instructions
- 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 ½ 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!
Video
Notes
For the tofu, I used Trader Joe's baked sriracha tofu
If you can't find shishito you can omit it
If you can't find shishito you can omit it
Tried this recipe?Let us know how it was!