Let’s talk ramen.
I have a confession to make. One of my favorite foods prior to being vegan and gluten free was ramen. Not authentic ramen… the ramen packs you could buy for a quarter at the grocery store. I used to eat these salty snacks all the time. Shun me, please!
However, I’ve now seen the light. While that cheap ramen still sounds delicious to me, it’s probably not the best thing to put in my body. And it’s note even close to authentic! So I decided to make my own ramen. This still isn’t the most authentic ramen around. It’s impossible for me to do that, since I can’t eat the wheat noodles in authentic ramen. But the flavors are delicious! And that’s what is most important, right?
I like my ramen light on the veggies, heavy on the broth, and heavy on the spice. This Thai Red Curry Ramen fits the bill perfectly! The ramen uses thin rice noodles, so it’s gluten free. It has fresh celery, carrots, and bok choy for a little extra crunch. It also has deliciously spicy flavors from red curry paste, ginger, and garlic.
The combination of the vegetables and spices make this a perfect dish for fall or winter. It has the freshness and crispness of fall with the coziness and warmth of winter. It also makes a large batch, so you can enjoy it for lunch or dinner all week! I hope you’ll give this Thai Red Curry Ramen a try!
Thai Red Curry Ramen
- 2 1/2 cups celery, chopped
- 1 medium onion, chopped
- 3 cups carrots, shredded
- 5 cloves of garlic, minced
- 2 tbsp ginger, minced
- 3 tbsp red curry paste This creates a medium heat. For mild, use 2 tbsp. For hot, use 4 tbsp.
- 1/4 cup liquid aminos / tamari
- juice of one lime
- 8 cups vegetable broth
- 2 cups baby bok choy, chopped
- 5 green onions
- 8 oz thin rice noodles
Chop the celery and onion. Use a vegetable peeler or food processor to shred the carrots. Or buy pre-shredded carrots like me! 🙂
Peel and mince the garlic and ginger.
Add about ¼ cup of water to a large pot. Heat over medium heat and add the garlic, ginger, and onion.
Let the vegetables cook for about 5 minutes, or until translucent.
Add the red curry paste and stir so the vegetables are coated. Let the veggies cook for a few minutes.
Add the carrots and celery. Let the vegetables sit and cook for a minute.
Add the vegetable broth and soy sauce. Bring the soup to a boil, then cover the pot and let it simmer for 1 hour.
While the soup is simmering, chop the bok choy and green onion. Add these vegetables to the pot once the hour has passed.
Let the onion and bok choy cook for about 10 minutes. Meanwhile, cook your rice noodles according to package instructions.
Taste the broth. Adjust any seasonings as necessary. If the broth is too spicy, you can add some water or coconut milk to mellow it out!
Assemble your ramen! Add rice noodles to a bowl. Pour the soup on top. Add any garnishes, such as bok choy stems, green onions, and sesame seeds. Enjoy!
Let me know how you enjoy ramen. And if you used to eat the 25 cent ramen like I did 🙂