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Thai Curry Ramen

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Thai Curry Ramen


  • Author: Kevin Lee

Ingredients

Scale
  • 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

Instructions

  1. Cut bell pepper and add the veggies such as baby corn, broccoli, onion and mushrooms,  to the pan.
  2. Saute the veggies for a few minutes and add the Thai red paste.
  3. Scoop one tablespoon of peanut butter and add it to the pan.
  4. Pour the cup of Tom Yum “Shrimp” broth and coconut milk into the mixture.
  5. Let it simmer for 5 minutes.
  6. Sprinkle crushed peanuts and a few leaves of Thai basil.  It’s ready to be served!