Recipe: Thai Coconut Curry Ramen
Prep Time: 10 Minutes
Cook Time: 20 Minutes
We are kicking off Chef Week here at Hamama with this beautiful and nourishing Thai Coconut Curry Ramen dish by Zuliya Khawaja! Zuliya is a Plant-based chef, certified in plant based nutrition from @nutritionstudies! Check out her gorgeous collection of healthy and mouth-watering recipes on her Instagram page, NaturallyZuzu. Best part? You can totally make this at home and feel like a true Chef!
1 1/2 tbsp vegan Red Curry Paste
1/3 red onion, diced
2 cloves garlic, minced
2 thumb-size ginger, grated
1 stalk fresh lemongrass, minced OR 3 Tbsp. frozen or store bought paste.
2 tsp.pure maple syrup or brown sugar
3 tbsp. lime or lemon juice
Salt to taste
A plateful of mixed veggies (green beans, bell peppers, mushrooms, broccoli)
2 cans of coconut milk
1 1/2 cup vegetable broth
3-4 kaffir lime leaves
2-3 packages of fresh Japanese ramen OR substitute with any other dry ramen noodles
Few slices of cooked tempeh or tofu - optional
1 cup of frozen or fresh corn for topping - defrosted if frozen
4-5 cherry tomatoes
Few lime wedges
Your favorite Hamama greens (daikon radish is great)!
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