Fri Jan 10 2025
THAI INSPIRED COCONUT PEANUT RAMEN
The most rich and creamy red curry coconut peanut ramen - It’s also ready in just 30 minutes.
SERVINGS:
COOKING TIME:
Ingredients
Peanut Broth
- 460 g lentils, drained and rinsed
- 3 tbsp coconut oil
- 4 garlic cloves, finely chopped
- 3 spring onions, sliced (save some for garnish)
- 1 tbsp ginger, finely chopped
- 3 tbsp red curry paste
- 4 cups vegetable broth
- 400 ml coconut milk
- 3 tbsp soy sauce
- 3 tbsp peanut butter
- 200 g spinach, roughly chopped
Other
- 4 servings ramen noodles
- 60 g peanuts, roughly chopped
Instructions
- Start by cooking the noodles according to package instructions.
- Heat a pot with coconut oil to medium high heat and add garlic and spring onion, cook for a few minutes. Add in ginger and red curry paste and cook, stirring, for a few more minutes.
- Pour in vegetable broth, coconut milk, peanut butter and bring to a boil. Lower the heat and leave to simmer until sauce slightly thickens, about 15 minutes.
- Add in spinach and lentils, and continue to simmer until spinach has wilted. Adjust with salt to taste.
- Serve the ramen broth with noodles - topped with spring onion and peanuts.