Green Coconut Curry Ramen
Thin noodles, fragrant curries and a colourful broth combine to delight your taste buds. Finish off with the greens – baby bok choy, sprouts and snap peas – to get a mildly spicy dish that takes only half an hour.
Ingredients
Serves
4 servings- 1 1 tbsp tbsp sesame oil
- 1 1 small knob ginger minced
- 1 1 cup cup leeks diced
- 2 2 shallots chopped lengthwise
- 2 2 portobello mushrooms sliced
- 1 1 red pepper thinly sliced
- 0.25 0.25 tsp tsp green curry paste taste and add more based on desire
- 0.25 0.25 tsp tsp chili sauce
- 1 1 tsp tsp salt
- 0.5 0.5 tsp tsp pepper
- 2 2 tsp tsp curry powder
- 32 32 ounce ounce Pacific Foods® Organic Vegetable Broth
- 14.5 14.5 ounce ounce coconut milk (only the coconut cream at the top and save the coconut water for smoothies)
- 0.5 0.5 tsp tsp fish sauce
- 1 1 tsp tsp fresh lime juice use the rest as garnish
- 1 1 scallion thinly sliced
- 1 1 small baby bok choy ends removed and sliced in half
- 1 1 cup cup bean sprouts
- 0.5 0.5 cup cup snow peas
- 2 2 carrots ribboned using a vegetable peeler
- 1 1 package package thin rice noodles of choice cooked according to package
Organic Vegetable BrothInstructions
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In a medium dutch oven heat sesame oil on medium-high heat. Cook ginger, garlic, leeks, shallots, mushrooms and red pepper until the red pepper begins to soften and the mushrooms caramelize. About 5-8 minutes.
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Add in curry paste, chili sauce, salt, pepper and curry powder and cook for about 30 seconds.
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Pour in Pacific Foods® Organic Vegetable Broth, coconut milk, fish sauce, and lime juice. Bring to a boil over medium-high heat. Once at a boil, turn down heat to low and simmer for 20 minutes.
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Taste and adjust spices as needed. If it is too spicy, add more lime juice.
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Add baby bok choy, bean sprouts, rice noodles, snap peas and carrots and cook just until bok choy is wilted.
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Add in cooked rice noodles and serve warm.
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