Thai Curry Raamen Bowl

/ / Published in Soup for Dinner, Thai Food, Vegan, Vegetarian
Thai Curry Raamen Bowl
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Prep Time Minutes 10
Cook Time 20 Minutes
Passive Time
Servings People
Prep Time Minutes 10 Cook Time 20 Minutes Passive Time Servings People
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I love a good Raamen bowl, especially on a winter evening. This homemade version with the warm flavors of coconut milk, curry paste and shitake mushrooms, the crunch of bok choy and snow peas along and their bright colors, makes for a both delicious and beautiful dinner. You can pick your favorite protein for this bowl: for a vegan version, use tofu, or add shredded leftover chicken or thinly sliced beef.
Ingredients
  • Olive oil
  • 10 Shitake mushrooms sliced thin
  • 8 ounces Mushrooms sliced thin
  • 2 TBS Thai red curry paste
  • 2 14 14 ounce Cans coconut milk
  • 8 Cups Broth make sure your broth is strong
  • 1/4 Cup Soy sauce
  • 2 Cups Tofu cubed (or you can use shredded cooked chicken, or thinly sliced beef that you can sautee with some soy sauce)
  • 1 Head Bok choy stalks cut into ½ inch slices and separated from green leafy parts that should be cut into ribbons
  • 1 Head Broccoli cut into florets
  • 2 Cups Snow peas trimmed and cut in half
  • 5 ounces Baby spinach
  • Raamen Noodles uncooked and unseasoned I use about 4 cakes. My favorite brand is Lotus Foods Organic Rice Raamen,
Toppings
  • Cilantro leaves
  • Thai chilis sliced thin
  • Scallions sliced thin
  • Lime wedges
  • Scallions sliced thin
  • Lime wedges
Ingredients
  • Olive oil
  • 10 Shitake mushrooms sliced thin
  • 8 ounces Mushrooms sliced thin
  • 2 TBS Thai red curry paste
  • 2 14 14 ounce Cans coconut milk
  • 8 Cups Broth make sure your broth is strong
  • 1/4 Cup Soy sauce
  • 2 Cups Tofu cubed (or you can use shredded cooked chicken, or thinly sliced beef that you can sautee with some soy sauce)
  • 1 Head Bok choy stalks cut into ½ inch slices and separated from green leafy parts that should be cut into ribbons
  • 1 Head Broccoli cut into florets
  • 2 Cups Snow peas trimmed and cut in half
  • 5 ounces Baby spinach
  • Raamen Noodles uncooked and unseasoned I use about 4 cakes. My favorite brand is Lotus Foods Organic Rice Raamen,
Toppings
  • Cilantro leaves
  • Thai chilis sliced thin
  • Scallions sliced thin
  • Lime wedges
  • Scallions sliced thin
  • Lime wedges
Instructions
  1. Heat up a large Dutch Oven with oil to just coat the bottom over medium heat.
  2. Add the mushrooms and cook until they are soft and brown.
  3. Season mushrooms with salt and pepper and then add the curry paste and mix it in with the mushrooms for 1 minute.
  4. Add the tofu and stir to combine and coat with the curry paste. If using chicken or beef do not add now, but add at the end, when you add the bok choy.
  5. Pour the coconut milk, broth and soy sauce into the pot and bring to a boil. Then simmer for 10 minutes so that the flavors combine well.
  6. Add the bok choy stalks (not the leaves yet) and the broccoli and cook for 3 minutes.
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  7. Then add the snow peas, bok choy leaves and simmer for one minute. You want these to keep their bright green color, so don’t cook for too long.
  8. Turn off the heat and add the spinach and raamen. Stir to combine and cover and let sit for 2 minutes.
  9. Serve in bowls with your favorite toppings.
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