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Spicy Coconut Curry Ramen

Elevate your mealtime with this Spicy Coconut Curry Ramen—a vibrant vegan dish that merges bold flavors and nourishing ingredients! Indulge in silky noodles enveloped in a creamy, spicy coconut broth filled with fresh veggies and aromatic herbs. Perfect for busy weeknights, this quick recipe is healthy, adaptable, and simply delicious. Get ready to customize it to your taste and enjoy a comforting bowl that's good for you! #VeganRamen #CoconutCurry #PlantBased #HealthyEats #QuickRecipes #ComfortFood
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Ingredients
  

4 cups vegetable broth

1 can (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

200g ramen noodles (fresh or dried)

1 cup mushrooms, sliced (shiitake or button)

1 red bell pepper, thinly sliced

1 cup baby spinach

1 carrot, julienned

1 tablespoon fresh cilantro, chopped (for garnish)

1-2 Thai bird chilies, sliced (optional for extra heat)

Lime wedges (for serving)

Instructions
 

Sauté Aromatics: 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.

    Stir in Curry Paste: 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.

      Add Broth and Coconut Milk: Pour in the vegetable broth and coconut milk, stirring well to incorporate the curry paste. Bring to a gentle simmer.

        Season the Broth: 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.

          Cook the Vegetables: 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.

            Cook the Noodles: In a separate pot, cook the ramen noodles according to package instructions. Drain and set aside.

              Combine: Once the vegetables are tender, add the baby spinach to the curry broth. Simmer for an additional minute, just until the spinach wilts.

                Serve: Place a serving of cooked ramen noodles in each bowl, then ladle the hot spicy coconut curry broth and vegetables over the noodles.

                  Garnish and Enjoy: Finish with a sprinkle of fresh cilantro and a wedge of lime on the side for squeezing. Serve immediately.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 bowls