Coconut Green Curry Ramen Bowls

Coconut Green Curry Ramen Bowls


​

Prep Time: 25 Min
Cook Time: 25 - 30 Min

Yields: 4 Servings

​ 

1. Fill a large pot with cold, salted water, cover, and set to medium high heat.

 

1. In the meantime, begin melting 4 Tbsp. coconut oil in a large frying pan set to medium. Once melted, add the red Thai chilis, garlic, light portions of the green onions, ginger paste, lemon grass paste, and a good pinch of sea salt. Stir and cook for 4 minutes. Add the green curry paste and continue to cook for another 3 minutes, stirring often. Pour in the coconut milk and 2 cups broth. Bring to a boil. Once boiling, reduce heat to medium low, season with sea salt, and simmer for 15 minutes, stirring occasionally. Finish with the juice of 1 of the limes, taste, and adjust salt if needed.

 

1. Drop the corn, snow peas, and edamame into the boiling water. Prepare an ice bath and strain the edamame & snow peas after 4 minutes into the ice bath to prevent continued cooking. Strain the corn after approximately 5 minutes and set it onto a wire cooling rack. Once the corn is cool, cut it off the cob.

 

1. In a medium sized frying pan, begin heating the remaining Tbsp. of coconut oil on medium heat. Wrap the tofu in paper towel and press it to release some of the liquid. Cut the tofu into about ½” sized cubes and drop them into the coconut oil (in 2 batches) until crispy. Make sure to only flip them once they naturally release form the pan or they will fall apart. Transfer them to a paper towel lined plate and season them with sea salt. Now, quickly fry the bok choy in batches until all leaves are wilted and stems are a little tender.

 

1. Lastly, drop your ramen bricks into the boiling water, 1 at a time until tender according to package directions.

 

1. For service, begin by placing the cooked ramen in serving bowls and ladling over a generous amount of the ramen broth. Next, you can set it up however you would like using the bok choy, crispy tofu, corn, edamame, snow peas, fresh cilantro, dark portions of the green onions, a lime wedge, and additional chilis if desired. ENJOY!

               Grocery List

• 4 Tbsp. Coconut Oil
• 4 Standard Sized Ramen Bricks
• 2 x 400ml Full Fat Coconut Milk
• 2 C + PC Brand Plant-Based Chikn Broth
• 8 Red Thai Chilis, thinly sliced
• 4 cloves Garlic, smashed & minced
• 2 bunches Green Onions, sliced & separated light & dark portions
• 8 Tbsp. Green Curry Paste
• 2 Tbsp. Lemongrass Paste
• 1 Tbsp. Ginger Paste
• 4 Heads Baby Bok Choy, pulled apart
• 200g package Snow Peas
• 350g Extra Firm Tofu
• 2 C Frozen Edamame Beans
• 2 Cobs Fresh Peaches & Cream Corn
• 2 Limes
• Sea Salt

SHOP VEGAN GREEN CURRY