Thai Red Curry Ramen Bowl

Ingredients

• 200 g Oyster Mushrooms (chopped into bite‑size pieces)
• 1 tbsp Sesame Oil (for sautéing mushrooms)
• 1 L Vegetable Broth (low‑sodium)
• 1 tbsp Almond Butter (adds creaminess to the broth)
• 1 can (400 g) Coconut Milk (full‑fat canned coconut milk)
• 2 tbsp Tamari (gluten‑free soy sauce)
• 4 tbsp Spicy Red Pepper Pesto (can substitute Thai red curry paste, sriracha or chili paste)
• 1 tsp Fresh Ginger (peeled and diced (about half a thumb‑size piece))
• 1 clove Garlic (minced)
• 1 tbsp Tomato Paste (adds umami to mushrooms)
• 75 g Red Bell Pepper (diced)
• 200 g Whole Wheat Noodles (can substitute brown rice noodles, gluten‑free noodles, or soba)
• 200 g Tenderstem Broccoli (cut into bite‑size florets)
• 1 tbsp Sriracha (optional, for extra heat)
• 1 handful Fresh Coriander (roughly chopped for garnish)

Instructions

1. Chop Mushrooms

   Trim the oyster mushrooms and cut them into bite‑size pieces.

   Time: PT5M

2. Sauté Mushrooms

   Heat the skillet over high heat, add 1 tbsp sesame oil, then add the mushrooms. Stir‑fry until they are nicely charred, about 5 minutes.

   Time: PT5M

   Temperature: high

3. Make the Coconut‑Almond Broth

   In the same skillet, pour in 1 L vegetable broth, add 1 tbsp almond butter, the 400 g can of coconut milk, 2 tbsp tamari and 4 tbsp spicy red pepper pesto. Whisk vigorously until smooth and bring to a boil.

   Time: PT5M

   Temperature: high

4. Add Aromatics

   Stir in the diced ginger, minced garlic, 1 tbsp tomato paste and the diced red bell pepper. Cook for 2 minutes, allowing the flavors to meld.

   Time: PT2M

   Temperature: medium-high

5. Cook Noodles and Broccoli

   Add the whole‑wheat noodles and the tenderstem broccoli florets to the boiling broth. Cook, stirring occasionally, for 4‑5 minutes until the noodles are al dente and the broccoli is tender. If the mixture starts to stick, splash a little water to deglaze.

   Time: PT5M

   Temperature: medium

6. Adjust Seasoning

   Taste the broth and add extra tamari or 1 tbsp sriracha if you prefer more salt or heat.

   Time: PT1M

7. Assemble the Bowls

   Divide the noodles, broth and vegetables among deep bowls. Garnish with fresh coriander and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

500

Protein

13g

Carbohydrates

46g

Fat

28g

Fiber

6g

Ingredient Substitutions

• Instead of Oyster Mushrooms: Button mushrooms, Shiitake, Cremini
• Instead of Sesame Oil: Vegetable oil, Peanut oil
• Instead of Vegetable Broth: Homemade broth, Water with bouillon cube
• Instead of Almond Butter: Peanut butter, Cashew butter
• Instead of Coconut Milk: Other canned coconut milk brands
• Instead of Tamari: Soy sauce, Liquid aminos
• Instead of Spicy Red Pepper Pesto: Thai red curry paste, Sriracha, Chili paste
• Instead of Fresh Ginger: Ground ginger
• Instead of Garlic: Garlic powder
• Instead of Tomato Paste: Ketchup, Pureed fresh tomato
• Instead of Red Bell Pepper: Yellow or orange bell pepper
• Instead of Whole Wheat Noodles: Brown rice noodles, Gluten‑free noodles, Soba
• Instead of Tenderstem Broccoli: Regular broccoli, Broccolini
• Instead of Sriracha: Chili oil, Hot sauce
• Instead of Fresh Coriander: Thai basil, Green onions

Equipment Needed

• Large Skillet or Pan
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Whisk
• Ladle
• Serving Bowls
• Spatula or Wooden Spoon

Critical Steps — Do Not Skip

• Sauté mushrooms until nicely charred
• Whisk broth ingredients until the almond butter is fully incorporated
• Cook noodles directly in the flavored broth so they absorb the curry taste
• Deglaze the pan with a splash of water if the broth begins to stick
• Taste and adjust seasoning before serving

Chef Tips from the Video

• Use high heat for the initial mushroom sear to get a smoky flavor
• Whisk the almond butter quickly to avoid lumps
• Deglaze with a splash of water instead of more broth to keep the flavor balanced
• Finish with a squeeze of lime for extra brightness if desired

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove.

Freezer: Broth can be frozen for up to 1 month; noodles are best fresh.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the broth a day ahead and refrigerate; reheat before adding noodles
• Pre‑chop mushrooms, ginger, garlic and bell pepper and store in sealed bags
• Cook noodles al dente, rinse with cold water and store separately if making ahead

Frequently Asked Questions