Spicy Thai Vegan Ramen

1 tbsp avocado oil⠀
1 onion, chopped⠀
1 stalk of lemongrass, cut in 2-inch pieces⠀
1-inch cube galangal ginger⠀
4 kafir lime leaves⠀
1/2 cup shitake mushrooms, cut in halves ⠀
1-2 tbsp Thai red curry paste*⠀
4 cups vegetable broth⠀
1 cup full-fat coconut milk⠀
1-2 tbsp soy sauce⠀
1 tbsp agave (can sub maple syrup, coconut sugar…etc.)⠀
A squeeze of lime juice ⠀
1/2 pack of soft tofu, cut into cubes (approx. 200g) ⠀
2 packs ramen noodles of choice⠀

Heat the avocado oil in a pot on medium-high heat.⠀
Add the onion, lemon grass, and galangal ginger and let cook on medium heat for 2-3 minutes.⠀
Next add the kafir lime leaves, shitake mushrooms and Thai red curry paste and mix together, letting cook for 1 minute. ⠀
Add the rest of the ingredients except for the ramen noodles and let it come to a boil. ⠀
Reduce heat to low, cover and let simmer for 10 minutes.⠀
Add the ramen noodles and let cook for 2-3 minutes until the noodles are soft. ⠀
Serve immediately⠀

*Some red curry pastes will have shrimp paste in them. Make sure to check the ingredients label to ensure it’s vegan if needed.⠀
Optionally garnish this soup with some sliced green onions and sesame seeds!⠀
Depending on the salt in the broth you use and brand of curry paste you use you may need to add a little more curry paste and soy sauce. Taste as you go and adjust accordingly. Enjoy!

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