Hey there ladies and gents! It has definitely been a while since I have posted, and I could give a million reasons, but honestly, life got in the way.
A few weeks ago I was at Foo Dog with a few of my friends for lunch and had their Malaysian Style Ramen with tofu, and it was delicious. I had been thinking about it and wondering if I could recreate it at home, and I think I came close. My inspiration recipe came from Cooking and Beer for Coconut Curry Ramen Noodle Soup.
I made the dish vegan but you could of course add a protein of your choice.
Coconut Red Curry Soup with Noodles and Tofu
– 2 cans full fat coconut milk
– 2 Tablespoons coconut oil
– 2-½ Tbs Red Curry Paste
– 1 whole Jalapeño Pepper (remove seeds if you want to reduce the spiciness)
– 1 lb tofu (as usual Twin Oaks is my favorite)
– salt and pepper
– 32 ozs veggie broth
– 2 whole Carrots, Peeled And Shredded
-2-3 cloves chopped garlic
– 3 stalks stalks lemon grass, peeled bruised
– 1 Tablespoon Fish Sauce (there is a vegan version or you can omit)
– 2 Tablespoons Soy Sauce
– juice of 1 lime
– 1-2 Tbs Fresh Ginger, Grated ( I really like ginger so I was heavy-handed)
– 2 cups bok choy washed and shredded
– 1 orange or red bell peppers, julienned
– 1-2 cups mushrooms sliced ( I used regular button)
– 8 ounces Ramen Noodles or noodles of your choice
cilantro, thai basil, lime and sliced jalapeno for garnish
Heat heat 6 ounces of the coconut milk, coconut butter and curry paste and stir to combine. Cook for 2-3 minutes, add the jalapeno, garlic, bell peppers, mushrooms and cook for 3-5 minutes.
Add the rest of the coconut milk, veggie broth, salt and pepper, soy and “fish” sauce and lemon grass. Bring to a simmer and add the book toy and let simmer for about 20-25 minutes. Lower the heat to a simmer and add the carrots, lemongrass, fish sauce, soy sauce, lime juice, brown sugar, ginger, bok choy, and the red and orange bell peppers. Cook for 15-20 minutes. Remove the lemongrass stalks and discard.
I prefer to cook the noodles separately and add to each bowl, you can also cook them in the broth. Check the soup for seasoning, add salt, pepper, soy to taste.
At this point you can lightly dust the cubed tofu with cornstarch and pan fry (in a separate pan), or just leave it cubed to add at the end.
I added noodles to the bowl, tofu, broth and garnished with cilantro, lime, jalapeno, and a little basil.