You know I’m all about an easy but flavorful recipe and this one has been on repeat lately! I seriously crave it everyday. We eats his macro’s during the week so he hasn’t got to try it yet but he always says how delicious it smells when I cook it. I found the recipe on Pinterest and it’s the kind of recipe that once you make it once you don’t really need to look at the recipe, or measure things out, again. I put the link to the exact recipe for you below, but I’m sharing exactly how I like to make it. Let me know what you think if you try it!
*This recipe is enough for two big bowls of ramen! Here is the original recipe. I’ve made some small tweaks based on what I like/what I think works well.
1 Carton Vegetable Broth
1 Can Coconut Milk
2 Packages of Instant Ramen
Green Curry Simmer Sauce (or Green Curry Paste)
Coconut Aminos and/or Soy Sauce
Vegetables (Brocolli, zuccinni, onion, mushrooms, etc. I like to use the pre-packaged Asian Stir Fry medley from Trader Joe’s)
In a large pot, saute minced garlic and ginger in olive oil on medium-high heat.
Add a 1/4 cup of green curry simmer sauce to the pot (The recipe calls for green curry paste but I couldn’t find any). Then, add 2-3 cups of vegetable stock and 1 can of coconut milk, reduce the heat to low and simmer while you cook your veggies.
In another pan, saute your veggies in coconut oil. Add in a little of the green curry simmer sauce, coconut aminos and a few dashes of soy sauce for flavor. For veggies, I use half a container of the Asian Stir Fry veggies from Trader Joe’s and then add in extra mushrooms and broccoli and zucchini. Cook until tender.
In the broth pot, add in a 1/4 cup of peanut butter, juice from 2 limes, 2 table spoons of soy sauce, and a dash of agave. Whisk until they’re mixed together and let it simmer for about another 10 minutes, so the flavors can really build! Here, you can taste your broth and then add more lime, peanut butter, curry sauce or salt to get the flavor just to your liking!
Then, turn the heat back up and add in 2 packets of ramen noodles and cook until the noodles are tender.
Lastly, combine your veggies and broth and enjoy!
#ProTip: I highly recommend serving it in one of my favorite big, pink bowls, just saying!