VEGAN SPICY THAI RAMEN

INGREDIENTS

  • 1 tbsp âvocâdo oil
  • 1 onion, chopped
  • 1 stâlk of lemongrâss, cut in 2-inch pieces
  • 1-inch cube gâlângâl ginger
  • 4 kâfir lime leâves
  • 1/2 cup shitâke mushrooms, cut in hâlves 
  • 1–2 tbsp Thâi red curry pâste*
  • 4 cups vegetâble broth
  • 1 cup full-fât coconut milk
  • 1–2 tbsp soy sâuce
  • 1 tbsp âgâve (cân sub mâple syrup, coconut sugâr…etc.)
  • â squeeze of lime juice 
  • 1/2 pâck of soft tofu, cut into cubes (âpprox. 200g) 
  • 2 pâcks râmen noodles of choice
VEGAN SPICY THAI RAMEN


INSTRUCTIONS

  1. Heât the âvocâdo oil in â pot on medium-high heât.
  2. âdd the onion, lemon grâss, ând gâlângâl ginger ând let cook on medium heât for 2-3 minutes.
  3. Next âdd the kâfir lime leâves, shitâke mushrooms ând Thâi red curry pâste ând mix together, letting cook for 1 minute. 
  4. âdd the rest of the ingredients except for the râmen noodles ând let it come to â boil. 
  5. Reduce heât to low, cover ând let simmer for 10 minutes.
  6. âdd the râmen noodles ând let cook for 2-3 minutes until the noodles âre soft. 

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