This is a quick, easy , delicious & super healthy weeknight meal. It comes together literally in 15-20 mins and bonus kids absolutely love it! A great way to get veggies in and avoid the packaged ramen filled with sodium and who knows what ingredients. The organic millet and brown rice ramen noodles from #lotusfoods & the Thai curry paste are available in any grocery store in the international/Asian food isle. Try it and this is a guaranteed winner!
Reduced Fat Coconut Milk- 14 oz can
Low Sodium Vegetable Broth - 3 cups
Peanut butter -1/4th cup mixed with 1/2 cup of broth
Thai Green curry paste (you can use red too) - 2 tbsp (I use Maesri or Thai Kitchen brand)
Ginger- 2 tsp minced
Garlic- 2 cloves-minced
Green or red Thai chili/Birds eye chili - 1 slit in half
Soy sauce or Coconut Aminos-1-2 tbsp
Coconut Sugar or Brown Sugar-1-2 tbsp
Lime juice- 1 lime
Sriracha -1 -2 tbsp
Cilantro -2-3 springs
Scallions -1 chopped
Canola oil or Any neutral oil- 2 tsp
One pack of Organic Millet & Brown Rice Ramen Noodles - #Lotusfoods
Optional - Frozen corn thawed (1 cup), mushrooms (6 oz sliced), snow peas (hand full), tofu crumbles, baby bokchoy or any veggies of your choice.
For the ramen broth- In a wok or large pan heat oil & add garlic-ginger. Sauté for 30 seconds and add the Thai curry paste and mix.
Add coconut milk & 3 cups of veggie broth to the above and let it simmer for 3-4 mins.
Add the veggies: Thai chili, corn, mushrooms, snow peas, two cilantro springs and Thai basil if you have on hand.
In a bowl, whisk 1/2 cup of veggie broth & peanut butter and mix properly. Add to the simmering coconut curry -veggie mix.
Add soy sauce, sriracha, coconut sugar and check for the seasoning. Let it simmer for 2-3 mins and then squeeze lime juice.
While the curry is simmering cook the ramen according to the directions on the package.
To assemble- in a bowl divide the noodles, ramen broth with veggies. You can sprinkle tofu crumbles, scallions, cilantro & sesame seeds. Enjoy!