VEGAN SPICY THAI RAMEN

INGREDIENTS

• 1 tbsp âvocâdo oil
• 1 onion, chopped
• 1 stâlk of lemongrâss, cut in 2-inch pieces
• 1-inch cube gâlângâl ginger
• 4 kâfir lime leâves
• 1/2 cup shitâke mushrooms, cut in hâlves 
• 1–2 tbsp Thâi red curry pâste*
• 4 cups vegetâble broth
• 1 cup full-fât coconut milk
• 1–2 tbsp soy sâuce
• 1 tbsp âgâve (cân sub mâple syrup, coconut sugâr…etc.)
• â squeeze of lime juice 
• 1/2 pâck of soft tofu, cut into cubes (âpprox. 200g) 
• 2 pâcks râmen noodles of choice

INSTRUCTIONS

1. Heât the âvocâdo oil in â pot on medium-high heât.
2. âdd the onion, lemon grâss, ând gâlângâl ginger ând let cook on medium heât for 2-3 minutes.
3. Next âdd the kâfir lime leâves, shitâke mushrooms ând Thâi red curry pâste ând mix together, letting cook for 1 minute. 
4. âdd the rest of the ingredients except for the râmen noodles ând let it come to â boil. 
5. Reduce heât to low, cover ând let simmer for 10 minutes.
6. âdd the râmen noodles ând let cook for 2-3 minutes until the noodles âre soft. 

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