Soul Warming Thai Red Curry Ramen
I think something that we can all agree on is that soup is king when it comes to fall and winter foods. For me, that means homemade ramen at least once a week, specifically this Thai Red Curry Ramen that just warms you to the dang bone people! For some reason it feels like we were jipped out of a good fall. Snow if sweeping the midwest and temperatures are already dropping into the low 20’s. As much as I love cozy weather, I wasn’t ready for fall to be over, can I get an Amen?!
Immune Boosting
The only good thing about an early winter is the amount of delicious deeply flavorful and rich recipes that I bust out of my toolbelt. I’m actually surprised it’s taken me this long to share this recipe with you all as I’ve been loving on homemade ramen for ages.
This recipe is one of those dinners that feels like a total cheat meal, when in reality it’s immune boosting, rich in phytonutrients, and nourishing to the gut. The coconut milk gives it a creaminess that no dairy product could ever bring to the table. You can use veggie broth or chicken broth depending on what you have in the pantry, so this recipe is easily vegan. Healthy doses of ginger, garlic, and turmeric make it a true superfood. I kind of want to shout from the rooftops how much I love this ramen. Please do yourself a favor and make this flavor bomb of a soup! I promise it will be a hit.
INGREDIENTS
- 1/2 onion
- 1/2 red bell pepper
- 2 green onion shoots
- 1 large thumb ginger
- 5 cloves garlic
- 3 tsp red thai curry paste
- 1 box (4 cups) veggie or chicken broth
- 1 can full fat coconut milk
- 1 heaping tbsp almond or peanut butter
- 1 tsp turmeric
- 1 tsp fresh ground black pepper
- Salt to taste
- 2 bricks of brown rice ramen noodles prepared on side
GARNISH
- Lime juice
- Black and White Sesame seeds
- Fresh cilantro
- Sesame and chili oil
- Fresh chopped bok choy added at very end to wilt
Directions
Over medium heat saute onions with splash of olive oil in soup pot or Dutch oven for 5 minutes. Add in bell pepper and saute another 3 minutes. Add in 2 chopped green onion shoots, ginger, garlic, and thai red curry paste, sauteeing for another 2 minutes until fragrant.
At this point you should have another burning with water beginning to boil, I boil the noodles for 5 minutes, strain, rinse with cold water, and set aside until soup is done.
Pour in broth, coconut milk, and nut butter stirring until well combined. Season with turmeric, salt, and pepper and let simmer for at least 10 minutes to let flavors combine. Place noodles in bottom of a bowl and pour over soup, garnish with lime, sesame seeds, sesame oil or chili oil, bok choy, and enjoy immediately.
Notes
- You can add 1 cup of water to dilute if the soup is too rich for you, coconut milk can be very filling
- I was able to make 4 servings out of this soup. 1 brick of Lotus Foods Brown Rice Ramen
- Add the Bok choy right when you pour your soup, it will wilt beautifully and gives a nice fresh taste to the soup. I chop mine into smaller pieces usually for ease of eating.
- You can use whatever nut butter you’d like! I’m just partial to almond butter in this recipe
