Thai Green Curry Ramen
CALORIES: 370
PREP: 10 minutes
COOK: 10 minutes
Ingredients
| 1 tbsp | coconut oil |
|---|---|
| 1 | yellow onion, sliced |
| 1 | garlic clove, minced |
| 1 tsp | grated fresh ginger |
| 2 tbsp | green curry paste |
| 1 cup | vegetable broth |
| 1 cup | coconut milk |
| 1 tbsp | fish sauce |
| 2 packages | instant ramen noodles |
| 3 cups | baby spinach |
| 1 cup | snow peas, halved |
| 1 cup | bean sprouts |
| 1 cup | cubed extra-firm tofu |
| 1/4 cup | fresh mint leaves |
| 1/4 cup | fresh cilantro leaves |
| 1 | lime, juice |
| 1 | jalapeño pepper, thinly sliced |
Directions
In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook, stirring, until it begins to soften, about 2 to 3 minutes. Add the garlic and ginger and cook until they become fragrant, about 30 seconds.
Stir in the curry paste. Add the broth, coconut milk, and fish sauce. Bring the mixture to a simmer. Add the ramen noodles and cook until they begin to soften, about 2 to 3 minutes. Add the spinach, snow peas, and bean sprouts. Cook, stirring, until the spinach begins to wilt, about 1 minute. Stir in the tofu, mint, and cilantro. Cook, stirring, until the tofu is hot, about 2 to 3 minutes. Stir in the lime juice.
Serve immediately topped with the sliced jalapeño or store in the refrigerator for up to 3 days.
| Per serving | |
|---|---|
| Calories (kcal) | 370 |
| Total Fat (g) | 16 |
| Saturated fat (g) | 8 |
| Sodium (mg) | 910 |
| Total Carbohydrate (g) | 42 |
| Dietary Fiber (g) | 4 |
| Total Sugars (g) | 7 |
| Added Sugars (g) | 2 |
| Protein (g) | 17 |
| Vitamin D (mg) | 1 |
| Calcium (mg) | 282 |
| Iron (mg) | 5 |
| Potassium (mg) | 296 |
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