Thai Curry Ramen Published: June 6, 2024|Last Updated: June 24, 2024 Jump to Recipe·Print Recipe Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Thai Curry Ramen 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Author: Kevin Lee Print Recipe Pin Recipe Ingredients Scale 1x2x3x 1 packet of imm in Tom Yum “Shrimp” ramen 1 bell pepper 1 onion, chopped 1 mushrooms 2 broccoli 3 baby corns 1 tbsp thai red paste 1 tbsp peanut butter 1 cup tom yum broth ½ cup coconut milk 1 tsp crushed peanuts thai basil Cook Mode Prevent your screen from going dark Instructions Cut bell pepper and add the veggies such as baby corn, broccoli, onion and mushrooms, to the pan. Saute the veggies for a few minutes and add the Thai red paste. Scoop one tablespoon of peanut butter and add it to the pan. Pour the cup of Tom Yum “Shrimp” broth and coconut milk into the mixture. Let it simmer for 5 minutes. Sprinkle crushed peanuts and a few leaves of Thai basil. It’s ready to be served!