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Thai Red Curry Ramen with Coconut Milk and Cilantro

Thai Red Curry Ramen with Coconut Milk and Cilantro
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Indulge in the vibrant flavors of this Thai Red Curry Ramen with Coconut Milk and Cilantro, a comforting dish that brings the essence of Thailand right to your kitchen. This creamy, aromatic ramen is created by blending rich coconut milk with spicy Thai red curry paste, making it a delightful option for any dinner occasion. Packed with nutritious vegetables like mushrooms and spinach, this recipe is not only quick—ready in under an hour—but also highly customizable, allowing you to tailor it to your taste preferences. Serve it hot with your favorite toppings, and enjoy a satisfying bowl of comfort that your family and friends will love.

Ingredients

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  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Minced Garlic
  • 1 Tablespoon Grated Ginger
  • 6 Cups Vegetable Broth
  • 1 Tablespoon Turmeric Powder
  • 1 Tablespoon Maple Syrup
  • 2 Tablespoons Thai Red Curry Paste
  • 3 Tablespoons Tamari
  • 1 Can Organic Coconut Milk
  • 12 Ounces Ramen Noodles
  • 1 Cup Mushrooms
  • 1 Cup Spinach
  • Cilantro
  • Fermented Kimchi
  • Jalapeno Slices
  • Green Onions
  • 1 Teaspoon Sesame Oil

Instructions

  1. In a pot over medium heat, sauté olive oil, garlic, and ginger for 1 minute until fragrant.
  2. Add 1 cup of vegetable broth and bring to a simmer.
  3. Mix in turmeric powder, maple syrup, Thai red curry paste, and tamari until smooth.
  4. Stir in the remaining vegetable broth and bring to a boil.
  5. Reduce heat and add coconut milk; let simmer on low.
  6. Add mushrooms; stir until soft before incorporating spinach.
  7. Ladle into bowls with cooked ramen noodles.
  8. Drizzle with sesame oil and top with desired toppings.

Nutrition

Find it online: https://dailyrecipetime.com/thai-red-curry-ramen-with-coconut-milk-and-cilantro/