Easy Green Curry Ramen


One of my all time favorites foods, especially when I am pregnant is a noodle bowl.  There is something so comforting about a big bowl of warm broth and tons of noodles to warm you up.  In my opinion of done right, this is both "a comfort food" and a healthy meal.  I make a lot of variations, but lately I have been craving a creamier broth so here is my recipe.

Green Curry Ramen

  • 32oz Vegetable Broth
  • 16oz Water
  • 1 can Full Fat Coconut Milk
  • 2oz Green Curry Paste (I use Thai Kitchen)
  • 1/2 tsp salt
  • black pepper to taste
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp tumeric
  • 1/2 c sliced carrots
  • 2 handfuls of shredded kale
  • 6 shaved brussel sprouts
  • 1 pack of ramen or rice noodles (I have been loving Lotus foods brown rice and millet ramen)

Put all of the ingredients, except the noodles in a pot, and combine.  Turn on medium hit and bring to a boil.  Reduce heat to simmer until vegetables are tender.  Meanwhile, in a separate pot boil water for the noodles.  Follow cooking instructions.  Once cooked put noodles in a bowl and add vegetables and broth over the top.  This soup is not spicy in itself.  I always add a ton of hot sauce since I like spice...so feel free to add as much as you like.  Feel free to sub whatever vegetables you like!  Bok Choy is always yummy and keeps it's crunch in the broth.  Broccoli can be good too.  Also its best to store leftovers with the noodles separate, since they tend to get very mushy if left in the broth.  Enjoy!