Thai Curry Ramen

October 08, 2020 0 Comments

What makes this ramen so delicious is all the toppings that provide a crunchy contrast to the silky warmth of the noodles and broth. If you don’t have all of our suggested toppings on hand, get creative—fried onions, raw bean sprouts, seaweed (nori), even roasted peanuts, all work!

We made this recipe vegetarian, but you could replace the tofu with shredded chicken and the vegetable stock/broth with chicken broth.

Shopping List & Prep

  • 4-6 cups vegetables, cut into chopstick-ready pieces (broccoli, carrots, sugar snap peas, baby bok choy, shiitake mushrooms, roasted kabocha squash...whatever you’ve got on hand!)
  • 3 cloves garlic, minced
  • 1” piece of ginger, peeled and minced
  • 1 white or yellow onion, thinly sliced
  • 4 stalks green onions, minced (for garnish)
  • 1-2 Serrano chilies, sliced (for garnish, optional)
  • 1 lime, cut into wedges (for garnish, optional)
  • 6 cups vegetable stock or broth
  • 1 13.5 oz can coconut milk
  • 1 1/2 TBSP Masi Masa Thai Green Curry Spice Blend 
    —OR—2 TBSP Red Curry Paste
  • 2 TBSP sesame oil
  • 2 tsp maple syrup. optional
  • 2 tsp light soy sauce
  • 1-2 tsp fish sauce, optional
  • Toasted sesame seeds (for garnish)
  • Chili oil (for garnish)
  • 1 14-ounce package extra firm tofu
  • ~16 oz. fresh ramen noodles (8 oz. dried)*

    Cooking Directions

    1. Boil noodles as per directions on package, drain and set aside.
    2. In a Dutch oven or small stockpot with a lid, heat sesame oil over medium heat, add the minced garlic and minced ginger. Sauté, stirring often, for 1 minute.
    3. Add the onion. Sauté, stirring often until soft, 2-3 minutes.
    4. Mix in half the pack (1 ½ TBSP) of Masi Masa Thai Green Curry Spice Blend, cook until fragrant, 1-2 minutes.
    5. Add the veggie stock and coconut milk, light soy sauce, maple syrup, fish sauce and bring to a boil. Cook covered for 10-12 mins.
    6. Add the chopped veggies and tofu and cook until vegetables are to your liking.
    7. Divide the noodles into two bowls, top each serving with half of the curry.
    8. To serve, top with chopped green onions, bean sprouts, sesame seeds, chillies, chili oil and a squeeze of lime (or whatever toppings you choose!)

    *We got these delicious ramen noodles from Nona Lim at Whole Foods. 

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