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Thai Curry Ramen

Name: Thai Curry Ramen
Cuisine: Thai
Ingredients: ~16 oz. fresh ramen noodles (8 oz. dried)*; 2 TBSP sesame oil; 3 cloves garlic, minced; 1” piece of ginger, peeled and minced; 1 white or yellow onion, thinly sliced; 1 1/2 TBSP Masi Masa Thai Green Curry Spice Blend—OR—2 TBSP Red Curry Paste; 6 cups vegetable stock or broth; 1 13.5 oz can coconut milk; 2 tsp light soy sauce; 2 tsp maple syrup (optional); 1-2 tsp fish sauce, (optional); 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!); 1 14-ounce package extra firm tofu; 4 stalks green onions, minced (for garnish); Bean sprouts (for garnish); Toasted sesame seeds (for garnish); 1-2 Serrano chilies, sliced (for garnish, optional); Chili oil (for garnish); 1 lime, cut into wedges (for garnish, optional)

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.

Thai Curry Ramen

Ingredients

~16 oz. fresh ramen noodles (8 oz. dried)*
2 TBSP sesame oil
3 cloves garlic, minced
1” piece of ginger, peeled and minced
1 white or yellow onion, thinly sliced
1 1/2 TBSP Masi Masa Thai Green Curry Spice Blend—OR—2 TBSP Red Curry Paste
6 cups vegetable stock or broth
1 13.5 oz can coconut milk
2 tsp light soy sauce
2 tsp maple syrup (optional)
1-2 tsp fish sauce, (optional)
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!)
1 14-ounce package extra firm tofu
4 stalks green onions, minced (for garnish)
Bean sprouts (for garnish)
Toasted sesame seeds (for garnish)
1-2 Serrano chilies, sliced (for garnish, optional)
Chili oil (for garnish)
1 lime, cut into wedges (for garnish, optional)

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Directions

Boil noodles as per directions on package, drain and set aside.
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.
Add the onion. Sauté, stirring often until soft, 2-3 minutes.
Mix in half the pack (1 ½ TBSP) of Masi Masa Thai Green Curry Spice Blend, cook until fragrant, 1-2 minutes.
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.
Add the chopped veggies and tofu and cook until vegetables are to your liking.
Divide the noodles into two bowls, top each serving with half of the curry.
To serve, top with chopped green onions, bean sprouts, sesame seeds, chilies, chili oil and a squeeze of lime (or whatever toppings you choose!)

Recipe Note

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

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Thai Curry Ramen

Thai Curry Ramen

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Ingredients

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