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    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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