Curry Peanut Ramen
Serves 430 mins prep
A cozy and creamy ramen dish with curry and peanut butter that offers just the right amount of heat. This hearty soup features shiitake mushrooms, spinach, and ramen noodles, all brought together with Thai red curry paste and coconut milk for a rich flavor.
0 servings
What you need
Instructions
1. In a medium bowl toss the mushrooms in the cornstarch. 2. Heat 2 tablespoons of olive oil in a medium pot over medium heat. Add the mushrooms and cook until crispy, about 5 minutes. Cook in batches if needed. 3. Add the tamari, garlic, and sesame seeds and cook 2 more minutes. Remove the mushrooms from the pot and set aside. 4. In the same pot, add the Thai red curry paste and heat over medium. Stir and let cook for about 1 minute. 5. Add the broth, coconut milk, tamari, peanut butter, spinach, bell pepper, and ginger, and bring to a simmer. Reduce the heat to medium-low and simmer for 3 minutes or until the spinach is tender. 6. Bring the soup to a boil over high heat. Add in the noodles and let boil for 1 minute or until the noodles start to soften. 7. Gently stir to separate the noodles. Let cook another 3-4 minutes until the noodles are soft. Remove from heat. 8. Ladle the soup into bowls and top with crispy mushrooms and cilantro. Enjoy!