Sometimes, you're just in the mood for something light, but cozy. Ramen is the perfect solution. You have to try making this Thai Red Curry Ramen!

Thai Red Curry Ramen [Vegan]

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  • 2 tablespoon sesame oil
  • 1/2 onion, chopped small
  • 2 tablespoons lemongrass slices
  • 3-inch piece of fresh galangal (Thai ginger) or regular ginger, finely chopped or grated
  • 6-8 fresh kaffir lime leaves or curry leaves
  • 1.5 pounds shiitake mushrooms, sliced
  • 2-3 tablespoon red curry paste (or to taste)
  • 4 cups organic low sodium vegetable broth or Vegetable Bouillon Paste with filtered water.
  • 1 cup full-fat coconut milk
  • 2-3 tablespoon gluten-free Tamari or liquid aminos
  • 1 tablespoon agave or date syrup
  • 1/2 lime squeezed
  • 1/2 pack of extra firm tofu, drained, squeezed, and chopped into cubes (optional)
  • 1 10-ounce pack of Millet & Brown Rice Ramen
  • 2 pieces of lacinato or dinosaur kale, chopped into thin slices
  • 1 stalk of fresh scallions or green onions, sliced thinly


  1. Sauté your onions, lemon grass and ginger in the sesame oil for about 3-4 minutes or until slightly brown
  2. Add your curry leaves, mushrooms, and Thai red curry paste to the pan and sauté for 3-5 minutes
  3. Add the coconut milk plus the rest of the ingredients except for the noodles, kale, and scallions and allow it to come to a boil then set it to a simmer for 6 minutes.
  4. Add the noodles and cook for 4-6 minutes. Add kale within the last 1-2 minutes of cooking then turn off the stove. Be careful to not overcook the noodles
  5. Serve with fresh scallion slices and lime wedges


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