A comforting, warming noodle soup that can also be vegan, just check the noodles beforehand. Choose whatever peanut butter you like, are you a smooth or chunky?
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Serves
4
Thai Red Curry Paste
Coconut Milk
Pak Choi
Fresh Coriander
Peanut Butter
Rice Noodles
Mangetout
Baby Corn
Lime
Soy Sauce
Crispy Fried Onions
Serves
4
Thai Red Curry Paste
Coconut Milk
Pak Choi
Fresh Coriander
Peanut Butter
Rice Noodles
Mangetout
Baby Corn
Lime
Soy Sauce
Crispy Fried Onions
Unlock this free recipe
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Step 1.
Get a saucepan over a medium to high heat. Drizzle in some oil, add the curry paste. Cook, stirring, for 1-2 mins until smelling amazing then pour in the coconut milk. Refill the can one and half times with water and pour that into the pan.
Step 2.
Bring the ramen broth to a boil. Meanwhile, slice the pak choi in half lengthways and roughly chop the coriander.
Step 3.
Once boiling stir the peanut butter into the broth then drop in the noodles. Cook for 2 minutes then add the pak choi, baby corn and mangetout. Cook for a further 2-3 mins until the noodles and veg are tender.
Step 4.
Squeeze the lime juice into the ramen and season with soy sauce. Divide between bowls, top with coriander and the crispy onions, if you like.
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