Creamy, spicy (if you like that sort of thing), filled with veggies and any topping you can imagine. This is my Spicy Thai Vegetable Ramen!
Sometimes I get a real hankering for something SPICY! My kids do not enjoy the kick as much as I do, so I have adapted this recipe to please both crowds.
We all loved this bowl of comfort and noodles. The little bit of peanut butter and the coconut milk make it so creamy and dreamy. If you want zero spice factor, skip the ground cayenne pepper and serve it up just for the amazing flavor. I top mine with a healthy sprinkle of cayenne and slurp down my noodles.
The ingredients are simple and this is ready to serve in just 20 minutes. That includes all the time to chop up toppings and grate the ginger.
Want to have this on hand for lunch? Make the broth and keep it in the fridge. When you are ready to serve, heat up the broth to a simmer, toss in your noodles and it is ready in just 3 minutes. YUM! *You will only want to cook the noodles when ready to eat so that they don’t turn to mush in the broth in the fridge.
The toppings are endless. My favorites are shredded carrots, sesame seeds, lime wedges, thin-sliced mushrooms, green onion ends, and crushed cashews.
Add the cayenne pepper when cooking to spice up the whole pot, or just sprinkle it over your bowl at the end for a “spice your own way” type of soup.Print
Spicy Thai Vegetable Ramen
We all loved this bowl of comfort and noodles. The little bit of peanut butter and the coconut milk make it so creamy and dreamy. If you want zero spice factor, skip the ground cayenne pepper and serve it up just for the amazing flavor. I top mine with a healthy sprinkle of cayenne.
1 Tbsp olive oil
1 1/2 tsp minced garlic (3 cloves)
2 tsp grated ginger (fresh or squeeze bottle)
1 bunch (6-8) sliced green onions, dived whites and green ends
2 tsp green curry paste
4 cups water
4 tsp better than bullion, vegetable or chicken
1 can (14oz) full fat coconut milk
1 cup grated or matchstick carrots
1 cup thinly sliced brown mushrooms
1/3 cup peanut butter
2 Tbsp soy sauce
2 Tbsp honey
2 Tbsp lime juice
1–2 tsp cayenne pepper (see notes, omit to avoid all spice)
9–12 oz ramen noodles *see notes*
raw grated carrots
raw thin sliced mushrooms
green ends of green onions (from above)
In a medium saucepan, heat olive oil and add in garlic and ginger. Let saute for 2 minutes to draw out the flavors.
Add in the white parts of the sliced green onions and the curry paste. Stir and heat for a minute or so.
Add in 4 cups of water and the boullion base. Add can of coconut milk and stir to combine everything. Heat to a simmer and add in the carrots. Let simmer 15 minutes to soften the carrots.
While broth is simmering, take time to chop your toppings
After 15 minutes, stir in peanut butter, lime juice, soy sauce, and honey. Stir until well combined and creamy.
When ready to serve, add in the mushrooms and ramen noodles (see notes) and let heat for 3 minutes only.
Serve with plenty of toppings
When I make this, I have used plain packaged ramen noodles that come in 3 oz servings. i just add one if I am feeding just myself and then serve myself all of the noodles. I save the remaining broth to heat the next day and add fresh noodles. I do 3oz of noodles per person and I don’t leave any noodles in the broth, otherwise they become mush.
If you want to reheat in the microwave, heat broth to a simmer, add uncooked noodles and cover bowl for 3 minutes for them to soften and enjoy!
I like to add the cayenne pepper when I add the noodles to cook just at the very end. I leave it out and just give my bowl a sprinkle of it if I am also making this for my kids.
Loved my Spicy Thai Vegetable Ramen recipe? Try the Chicken and Spring Vegetable Lo Mein
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