Green Coconut Curry Ramen

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Rating: 0
You:
Rate this recipe!
Created by: Lexis Clean Kitchen

Prep Time

10minutes

Cook Time

20minutes

Servings

servings

Product Type

Broths & Stocks,

Prep Time

10minutes

Cook Time

20minutes

Servings

servings

Product Type

Broths & Stocks,

Green Coconut Curry Ramen

Votes: 0
Rating: 0
You:
Rate this recipe!
Created by: Lexis Clean Kitchen

Prep Time

10minutes

Cook Time

20minutes

Servings

servings

Product Type

Broths & Stocks,

Prep Time

10minutes

Cook Time

20minutes

Servings

servings

Product Type

Broths & Stocks,

Ingredients

  • 1 tbsp. sesame oil
  • 1 small knob ginger, minced
  • 1 cup leeks diced
  • 2 shallots chopped lengthwise
  • 2 portobello mushrooms, sliced
  • 1 red pepper thinly sliced
  • 1/4 tsp. green curry paste taste and add more based on desire
  • 1/4 tsp. chili sauce
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 tsp. curry powder
  • 1 carton Pacific Foods Organic Vegetable Broth 32 oz.
  • 1 can 1 can coconut milk 14.5 oz. (only the coconut cream at the top and save the coconut water for smoothies)
  • 1/2 tsp. fish sauce
  • 1 tsp. fresh lime juice use the rest as garnish
  • 1 scallion, thinly sliced
  • 1 small baby bok choy ends removed and sliced in half
  • 1 cup bean sprouts
  • 1/2 cup snow peas
  • 2 carrots ribboned using a vegetable peeler
  • 1 package thin rice noodles of choice, cooked according to package

Instructions

  1. 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.
  2. Add in curry paste, chili sauce, salt, pepper and curry powder and cook for about 30 seconds.
  3. Pour in 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.
  4. Taste and adjust spices as needed. If it is too spicy, add more lime juice.
  5. Add baby bok choy, bean sprouts, rice noodles, snap peas and carrots and cook just until bok choy is wilted.
  6. Add in cooked rice noodles and serve warm.

Ingredients

  • 1 tbsp. sesame oil
  • 1 small knob ginger, minced
  • 1 cup leeks diced
  • 2 shallots chopped lengthwise
  • 2 portobello mushrooms, sliced
  • 1 red pepper thinly sliced
  • 1/4 tsp. green curry paste taste and add more based on desire
  • 1/4 tsp. chili sauce
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 tsp. curry powder
  • 1 carton Pacific Foods Organic Vegetable Broth 32 oz.
  • 1 can 1 can coconut milk 14.5 oz. (only the coconut cream at the top and save the coconut water for smoothies)
  • 1/2 tsp. fish sauce
  • 1 tsp. fresh lime juice use the rest as garnish
  • 1 scallion, thinly sliced
  • 1 small baby bok choy ends removed and sliced in half
  • 1 cup bean sprouts
  • 1/2 cup snow peas
  • 2 carrots ribboned using a vegetable peeler
  • 1 package thin rice noodles of choice, cooked according to package

Instructions

  1. 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.
  2. Add in curry paste, chili sauce, salt, pepper and curry powder and cook for about 30 seconds.
  3. Pour in 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.
  4. Taste and adjust spices as needed. If it is too spicy, add more lime juice.
  5. Add baby bok choy, bean sprouts, rice noodles, snap peas and carrots and cook just until bok choy is wilted.
  6. Add in cooked rice noodles and serve warm.