Toward the end of 2018 when it was getting reaaaaalllyyy chilly up here in NYC, I going out for ramen twice a week, and when it was getting hard to keep my pants button I wanted to swear it off. Being the kitchen solutioneer that I am, I decided to riff on ramen with something Thai insipired, with less salt, and NO MEAT?!? I’m just as surprised at myself as you are, but trust me when I say this bowl will have you satisfied. 

Serves: 1 | Time: 20 minutes  

 INGREDIENTS:

  • 1 c coconut milk 
  • 2 c vegetable or chicken broth
  • 3 oz dry ramen noodles  
  • 1/2 medium sweet onion, sliced
  • 1 c scallions  
  • 1/2 c sweet corn
  • 1 tbsp grated ginger
  • 1 tbsp grated garilc
  • 2 tsp lime juice
  • 1 tsp curry powder
  • 1 tsp tomato paste
  • 1 tsp rice wine vinegar
  • 1 tsp soy sauce
  • sriracha, to taste 
  • black pepper (optional) 
  • red chili flakes (optional)
  • sesame seeds (optional) 
  • fresh lime (optional) 

INSTRUCTIONS: 

  1.  Bring the the coconut milk and broth to a simmer in a large pot on medium low.
  2. Add everything but the optional ingredients and the ramen noodles to the pot, stir and cover.
  3. Once everything comes to a really aromatic boil, add your ramen noodles and cook as directed (usually 3 minutes). 
  4. Serve soup immediately with pepper, chili, flakes, sesame, lime, and scallions as a garnish. 
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