Red Curry Vegetable Ramen Soup
I found this recipe in the Store And Shop Free magazine and just changed it a little.
The Magazine is Savory and its the best thing S&S gives away.
One can of 13.6 ounces of lite coconut milk
4 cups water or chicken broth
1/8 to 1/4 cups of Thai red curry paste.
This can be very spicy so start out with 1/8 cup
One pound of fresh baby spinach
One large handful of fresh sugar snap peas
6 heads of diced baby boy chow. Wash it very well.
2 to 3 inches of minced ginger
3 packages of ramen noodles
2 packages of the dry soup from the package.
Save the third package for another use.
6 tablespoon shredded sweetened coconut
Three diced scallions
1/2 cup chopped cilantro
One to two cups broccoli crowns
Pour the coconut milk and water into a large saucepan.
Heat to a boil.
Whisk in the curry paste.
Add the broccoli, spinach, and ginger.
Let the spinach wilt down so add in batches.
Turn heat to simmer.
Add the ramen noodles and flavor packages.
Turn till ramen is cooked. Maybe two or three minutes.
Add the bok choy, coconut and pea pods.
I have also added carrots.
Garnish heavily with cilantro and scallions
When I use a lot of vegetables I usually add some of the third flavor packages to taste.
My son and son-in-law love jalapeño peppers so I put a whole pepper in the soup for them.
Use your imagination just buy a bag of frozen Asian vegetables to make this even easier.
This is unbelievable. Give yourself $10.00 for not ordering take out.