Usually I eat with rice, but last night was with ramen noodle, oh so yummy
🥥 Thai coconut curry ramen Serving for 3
1 boil 3cups water
2 add 2 red chili peppers, 3-5 kaffir lime leaves, add 2TBS coconut sugar, 1tsp sea salt, 1/2 tsp white pepper, 1TBS curry powder (turmeric, coriander, cumin, and cayenne), 1tsp chili flakes, 1/4 tsp cayenne pepper
3 add chopped carrots, eggplant, shimeji mushroom, cook until carrots are soft, add 1TBS peanut butter
4 add 60ml liquid amino, 2cups coconut milk, heat to boil
5 meanwhile, make crispy tofu; cut atsuage-tofu into cubes, coat with sea salt, pepper, nutritional yeast, flour, and curry powder
6 in a frying pan, heat canola oil, pan fry until nicely crispy and set aside
7 in a same pan, sauté sliced bamboo shoots and bok choy, sprinkle sea salt and pepper
8 assemble the ramen;in a ramen bowl, place cooked ramen noodle, pour coconut curry soup, top with crispy tofu, sautéed bamboo shoots, bok choy, and fresh cilantro