Ingredients:

  • 2 tbsp Vegan Red Curry Paste
  • 1 tbsp Virgin Coconut Oil
  • 3 cloves Garlic, microplaned
  • 2 tsp Fresh Ginger, grated
  • 1 medium Shallot, finely minced
  • 13.5 oz Full-fat Coconut Milk
  • 4 cups Low-sodium Vegetable Broth
  • 1 tbsp Tamari or Soy Sauce
  • 1 tsp Coconut Sugar
  • 1 tbsp Fresh Lime Juice
  • 10 oz Dried Ramen Noodles
  • 2 cups Baby Spinach
  • 7 oz Extra-Firm Tofu, cubed
  • 0.5 cup Sliced Mushrooms

Instructions:

  1. In a large heavy-bottomed pot, heat the coconut oil over medium heat. Add the minced shallot, sautéing until the edges are golden and moisture has evaporated.
  2. Stir in the red curry paste, grated ginger, and microplaned garlic. Sauté for 2 minutes to 'bloom' the spices until the paste turns a deep mahogany color and becomes fragrant, then add garlic and ginger and sauté for 30 seconds until fragrant but not browned.
  3. Slowly pour in the vegetable broth while whisking to fully incorporate the curry paste foundation.
  4. Whisk in the full-fat coconut milk, tamari, and coconut sugar. Bring to a gentle simmer for 5-7 minutes to allow flavors to meld and the mushrooms are tender.
  5. While the broth simmers, cook the ramen noodles in a separate saucepan according to package instructions. Drain and set aside to prevent the broth from becoming gummy.
  6. Add the cubed tofu and baby spinach to the broth, stirring for 1 minute until the spinach is wilted. Stir in the fresh lime juice.
  7. Divide the cooked noodles into four bowls and ladle the hot creamy curry broth over them. Serve immediately.