Vegan Red Curry Ramen Recipe
Servings: 4 servings
Cost: $14.24 per recipe / $3.56 per serving
Ingredients
Ramen Ingredients
- 4 tablespoons red curry paste ($2.12)
- 1 (14.5 ounce) can full-fat coconut milk ($1.64)
- 6 cups low sodium vegetable broth ($0.54)
- 4 cloves garlic minced ($0.24)
- 1 tablespoon fresh ginger minced ($0.22)
- 4 tablespoons soy sauce can use tamari ($0.52)
- 2 tablespoons brown sugar ($0.06)
- 1 shallot sliced ($0.30)
- 2 cups carrots chopped ($0.12)
- 8 ounces ramen noodles ($3.34)
- 2 limes juiced ($0.66)
For Serving:
- 16 ounce block silken tofu cubed ($2.17)
- fresh cilantro chopped ($0.49)
- unsalted peanuts chopped ($0.31)
- mung bean sprouts ($0.74)
- green onions thinly sliced ($0.44)
- lime wedges ($0.33)
Instructions
- Add the red curry paste, coconut milk, vegetable broth, garlic, ginger, soy sauce, and brown sugar to the slow cooker. Whisk together until combined.
- Add the shallot and carrots, and gently mix together. Cook on low for 6 hours.
- In the last 30 minutes, add the dry ramen noodles and continue cooking. I recommend starting with dissolving 2 bricks and adding a 3rd if you want a less brothy ramen!
- Once done, add the lime juice and mix together. Serve garnished with fresh cilantro, chopped peanuts, green onions, bean sprouts, lime wedges and cubed silken tofu. Enjoy!
Nutrition
Calories: 425kcal | Carbohydrates: 64g | Protein: 15g | Fat: 13g | Sodium: 3624mg | Fiber: 5g | Sugar: 17g