healthy coconut curry ramen
Ari
This is a vegan healthy coconut curry ramen recipe for a family-friendly meal that's ready to serve in under 30 minutes!
Prep Time 8 minutes mins
Cook Time 15 minutes mins
Total Time 23 minutes mins
Course Appetizers & Snacks, healthy recipes, main dish, Pasta & Noodles, Soup, stews and chili, vegetable recipes
Cuisine Asia
Servings 6 Port.
Calories 288 kcal
potato peeler*
Vegetable slicer*
Cooking pot*
citrus press*
Coconut Curry Ramen:
- 2 clove of garlic
- 200 grams Shiitake mushrooms* also Enoki
- 150 grams sugar snap
- 2 carrots
- 1 fresh ginger* walnut size
- 1 tbsp. Sesame oil* roasted
- 1 - 3 tbsp. Red curry paste or curry paste massaman
- 2 tsp curry powder
- 1 L vegetable broth
- 400 ml coconut milk* can
- 200 grams Instant Ramen Noodles*
- 1 lime
- kosher salt*
- Pepper* from the mill
Optional side dishes:
- small Bunch of coriander
- Chili, pepperoni...
- Lime cut into wedges
Prepare vegetables:
Wash and peel the carrots and cut into sticks or grate.
Wash sugar snap peas and cut diagonally into pieces.
Wipe the shiitake mushrooms with kitchen paper and cut into slices. Cut the roots off the enoki mushrooms and carefully dry clean.
Peel and finely chop the ginger and garlic.
Squeeze lime.
Cook:
Heat the sesame oil in a large saucepan over medium-high heat.
Add the sliced carrots, peas and shiitake to the oil in the saucepan. Sauté everything for about 3 to 4 minutes. Stir occasionally.
Add curry paste, curry powder, minced garlic and ginger and simmer for about 1 minute while stirring.
Now pour in the broth and coconut milk and season with salt and freshly ground pepper.
Bring everything to a boil and add the ramen noodles. Cook the pasta according to package directions or until al dente.
Stir in 1 lime juice and it's ready to serve!
Garnish the curry ramen with fresh coriander and chilies. Serve with sliced limes.
Serving: 1Port.Calories: 288kcalCarbohydrates: 33.4gProtein: 8gFat: 15g
Keyword curry, onepot, pasta, pasta, ramen, ramen recipes, vegetable curry