Description
This Thai Red Curry Ramen Noodle recipe is a quick and delicious meal, perfect for any night of the week.
Ingredients
Scale
- 8 ounces ramen noodles
- 1 tablespoon neutral oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons Thai red curry paste
- 4 cups vegetable broth
- 1 can full-fat coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 8 ounces mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 2 cups baby spinach
- 1 teaspoon sesame oil
- 2 tablespoons lime juice
- 2 green onions, sliced
- 2 tablespoons chopped cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oil in a large pot over medium heat, then add the garlic and ginger and cook until fragrant.
- Stir in the red curry paste and cook for 1 to 2 minutes to deepen the flavor.
- Pour in the vegetable broth and coconut milk, then add the soy sauce and maple syrup and stir well.
- Bring the broth to a gentle simmer, then add the mushrooms and red bell pepper.
- Cook the vegetables for 4 to 5 minutes until slightly tender.
- Add the ramen noodles and cook according to the package time until just tender.
- Stir in the baby spinach and let it wilt into the hot broth.
- Turn off the heat and stir in the sesame oil and lime juice.
- Ladle into bowls and top with green onions, cilantro, and lime wedges before serving.
Notes
- This dish can be customized with your favorite vegetables.
- Adjust the spiciness by adding more or less red curry paste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg