RECIPE OF THE WEEK || Vegetarian Thai Ramen Soup
A weekly dinner FAVE lately has been this vegetarian weeknight ramen. 🍜
It’s spicy.
It’s flavorful.
It’s super simple to make.
Give it a try and let me know what ya think!!!
xo 🖤
WHAT YOU NEED 👇🏼
* 4-6 cups low sodium veggie broth
* 1 jar coconut curry sauce (I use Yai Thai's Red Coconut Curry Sauce)
* 1/4 cup coconut aminos
* 2 tablespoons honey
* 1/3 cup creamy peanut butter
* 8 ounces mushrooms, sliced
* 2 red bell peppers, chopped
* 1 inch fresh ginger, grated
* 1 clove garlic, minced or grated
* 2 squares ramen noodles
* juice of 1 lime
* 2 cups fresh baby spinach / kale / purple cabbage
HOW YOU MAKE IT 👇🏼
① In a large soup pot, add broth, curry sauce, soy sauce, honey, + peanut butter. Add the cremini mushrooms, red peppers, ginger, and garlic. Set over medium heat on the stove and bring to a simmer, reduce the heat to medium-low and simmer 15 minutes.
② Bring the soup to a boil over high heat. Stir in the noodles, lime juice, + spinach/kale.
③ Let simmer 5 minutes or until the noodles are soft.
④ Ladle the soup into bowls and enjoy!!!
𝘗𝘚 𝘮𝘺 𝘍𝘈𝘝𝘌 𝘪𝘴 𝘵𝘩𝘦 𝘭𝘦𝘧𝘵𝘰𝘷𝘦𝘳𝘴 𝘵𝘩𝘦 𝘯𝘦𝘹𝘵 𝘥𝘢𝘺...𝘵𝘩𝘦 𝘳𝘢𝘮𝘦𝘯 𝘴𝘰𝘢𝘬𝘴 𝘶𝘱 𝘢 𝘭𝘰𝘵 𝘰𝘧 𝘵𝘩𝘦 𝘣𝘳𝘰𝘵𝘩 𝘢𝘯𝘥 𝘪𝘵 𝘣𝘦𝘤𝘰𝘮𝘦𝘴 𝘢𝘯 𝘢𝘥𝘶𝘭𝘵 𝘵𝘩𝘢𝘪 𝘷𝘦𝘳𝘴𝘪𝘰𝘯 𝘰𝘧 𝘴𝘱𝘢𝘨𝘩𝘦𝘵𝘵𝘪-𝘰’𝘴! 😻😻😻
