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This spicy Thai ramen is like a cross between a Thai Tom Yum soup and a classic Japanese Ramen! 

Servings : 4

1 tbsp avocado oil
1 onion, chopped
1 stalk of lemongrass, cut in 2-inch pieces
1-inch cube galangal ginger
4 kafir lime leaves
1/2 cup shitake mushrooms, cut in halves 
1�2 tbsp Thai red curry paste*
4 cups vegetable broth
1 cup full-fat coconut milk
1�2 tbsp soy sauce
1 tbsp agave (can sub maple syrup, coconut sugar�etc.)
A squeeze of lime juice 
1/2 pack of soft tofu, cut into cubes (approx. 200g) 
2 packs ramen noodles of choice


  1. Heat the avocado oil in a pot on medium-high heat.
  2. Add the onion, lemon grass, and galangal ginger and let cook on medium heat for 2-3 minutes.
  3. Next add the kafir lime leaves, shitake mushrooms and Thai red curry paste and mix together, letting cook for 1 minute. 
  4. Visit SPICY THAI VEGAN RAMEN RECIPE @ choosingchia.com for full instructions.

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