Spicy Coconut Curry Ramen: A Flavorful Vegan Delight

Ingredients

• 4 cups vegetable broth
• 14 oz coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 2 teaspoons ginger, minced
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 200 g ramen noodles
• 1 cup mushrooms, sliced
• 1 unit red bell pepper, thinly sliced
• 1 cup baby spinach
• 1 unit carrot, julienned
• 1 tablespoon fresh cilantro, chopped
• 1 Prise Thai bird chilies, sliced (optional)
• 1 unit lime wedges (for serving)

Instructions

1. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, and sauté for about 1 minute until fragrant.
2. Add the red curry paste and stir well to combine with the garlic and ginger, cooking for an additional 2 minutes to release the flavors.
3. Pour in the vegetable broth and coconut milk, stirring well to incorporate the curry paste. Bring to a gentle simmer.
4. Stir in the soy sauce and lime juice. Adjust the seasoning according to your taste. If you prefer a spicier broth, add the Thai bird chilies at this stage.
5. Add the sliced mushrooms, red bell pepper, and carrot to the pot. Allow them to simmer for about 5 minutes, or until they are tender but still slightly crisp.
6. In a separate pot, cook the ramen noodles according to package instructions. Drain and set aside.
7. Once the vegetables are tender, add the baby spinach to the curry broth. Simmer for an additional minute, just until the spinach wilts.
8. Place a serving of cooked ramen noodles in each bowl, then ladle the hot spicy coconut curry broth and vegetables over the noodles.
9. Finish with a sprinkle of fresh cilantro and a wedge of lime on the side for squeezing. Serve immediately.