4 years ago

Thai Red Curry Ramen
[Vegan]

Trudy Geneus, co-founder and lead recipe creator at The Geneus Life, is a plant-based meal... Read More

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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!

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

Sauté your onions, lemon grass and ginger in the sesame oil for about 3-4 minutes or until slightly brown
Add your curry leaves, mushrooms, and Thai red curry paste to the pan and sauté for 3-5 minutes
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.
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
Serve with fresh scallion slices and lime wedges