20 Minute Thai Curry Ramen (vegan)

Name: 20 Minute Thai Curry Ramen (vegan)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian, Thai
Ingredients: 4 cups water; 1 garlic clove; 1 inch piece ginger, peeled; Handful of each chopped celery, carrots, onion and cilantro; Piece of kombu; 1/4 tsp sea salt; 1 inch piece of ginger, peeled and minced; 1 tsp coconut oil; 1/4 tsp chili flakes; 1 handful broccoli florets; 1 small sweet potato, peeled and chopped; 1 small handful green beans, trimmed and chopped; 1 cup full fat coconut milk; 1 tbsp red curry paste; 1/4 tsp sea salt; 1/2 lime, juiced; 1 tsp coconut sugar; 3 tsp coconut aminos (sub tamari if not soy free and omit salt); 1 package of ramen noodles (I used gluten free)

10 steps

Prep:5minCook:10min

One of my favorite easy, healthy and delicious 20 minute meals!! I crave this all the time, it is so flavorful and nourishing-truly one of my best creations for weeknight comfort food after a long day! It's vegan, gluten free and soy free. Save this recipe & rate it if you try it! Enjoy :)

Updated at: Thu, 14 Mar 2024 01:14:35 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1176.3 kcal (59%)

Total Fat63.5 g (91%)

Carbs147.6 g (57%)

Sugars28.4 g (32%)

Protein17.5 g (35%)

Sodium1719.7 mg (86%)

Fiber16.8 g (60%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

Instructions

Step 1

If making homemade veggie broth, add all veggie broth ingredients to a pot, cover with lid and bring to a boil, then reduce to a simmer. Simmer for 1-2 hours then strain. You can store in an airtight container the fridge to have on hand or freeze.

Step 2

To a steamer, steam broccoli, green beans and sweet potatoes for about 5 minutes or until tender then set aside.

Step 3

While it steams, to a small bowl add, coconut milk and red Thai curry sauce ingredients and mix together.

Step 4

To a sauté pan, add coconut oil on medium heat. Add in minced ginger and chili flakes and sauté for about 3 minutes.

Step 5

Then add in coconut Thai curry sauce and 2 cups of veggie broth (homemade or store bought)

Step 6

Bring to a boil then reduce to a simmer for 5 minutes.

Step 7

Bring to a boil and then add in 1 dried ramen noodles and cook for several minutes or according to package instructions. (I used gluten free Lotus Foods brown rice millet noodles)

Step 8

Serve in a bowl with steamed vegetables.

Step 9

Top with sesame seeds and serve with lime.

Step 10

Enjoy!