THAI and stop me from having another bowl of this hits-all-your-senses noodle soup! Don’t be daunted by the ingredients list – the good news is that you can sub out almost any veggie you have in the fridge.
Ingredients
2 ramen cakes
1 tbs sesame oil + extra for coating ramen
1 tbs each ginger and garlic, minced
2 jalapenos, minced
½ cup cilantro, chopped but keep leaves and stems separate
1 cup multicolored peppers, julienned
1 can coconut milk
3 cups veg broth (can sub water but will need additional spices)
1 tbs peanut butter (can omit)
2 tbs miso or veg stir fry sauce (can omit)
1 tbs fresh lemongrass or lemongrass paste
1 tbs fresh Thai basil or basil paste
2 tbs red curry paste (refer to my homemade recipe!)
1 can chickpeas
1/3 cup edamame
1 cup bok choy or baby spinach, chopped Lime
Optional
Sub in your favorite veggies – my faves are eggplant, mushrooms, green beans, carrots, and broccoli
Sub tofu for chickpeas and edamame
Add sriracha or sambale for extra spiciness
Process
1 Soak ramen cakes in boiling water for 5 min. Drain and wash in cold water. Lightly coat in oil and set to the side
2 Drain chickpeas from the can and refrigerate the liquid (a recipe transforming this liquid is coming!)
3 Heat oil in a deep pan and saute ginger, garlic, jalapenos, and cilantro stems for 2 min. 4 Add peppers, saute for 2 more min, salt to taste and set aside
5 In the same pan, whisk together coconut milk, broth, peanut butter, miso, lemongrass, and red curry paste. Add chickpeas, edamame, Thai basil, and bok choy and bring to a boil
6 Add in the noodles, sautéed veggies, and cilantro. Ladle into bowls, squeeze ¼ lime on top, and optionally sprinkle with black sesame seeds
Tags: Asian, Soups, Healthy
