Yield: 4
Thai Green Curry Ramen
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
- 1 tbsp coconut oil
- 1 yellow onion, sliced
- 1 garlic clove, minced
- 1 tsp fresh ginger
- 2 tbsp green curry paste
- 1 cup vegetable broth
- 1 cup coconut milk
- 1 tbsp fish sauce
- 2 instant ramen noodles
- 3 cups baby spinach
- 1 cup snow peas, halved
- 1 cup bean sprouts
- 1 cup extra-firm tofu
- ¼ cup fresh mint
- ¼ cup fresh cilantro
- 1 lime, juice
Instructions
- In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook, stirring, until it begins to soften, about 2 to 3 minutes. Add the garlic and ginger and cook until they become fragrant, about 30 seconds.
- Stir in the curry paste. Add the broth, coconut milk, and fish sauce. Bring the mixture to a simmer. Add the ramen noodles and cook until they begin to soften, about 2 to 3 minutes. Add the spinach, snow peas, and bean sprouts. Cook, stirring, until the spinach begins to wilt, about 1 minute. Stir in the tofu, mint, and cilantro. Cook, stirring, until the tofu is hot, about 2 to 3 minutes. Stir in the lime juice.
- Serve immediately topped with the sliced jalapeño or store in the refrigerator for up to 3 days.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 442Total Fat: 26gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 1624mgCarbohydrates: 40gFiber: 5gSugar: 5gProtein: 16g
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