Vegan Tom Kha Gai Ramen

entrees | June 14, 2017 | By

Maybe you haven’t heard, but I am madly in love with Thai food! It sets my heart aflame. I must say, my Tom Kha Gai game is strong! This Ramen is a marriage of two of my favorite things, and it is perfect in every way. A luscious coconut and lemongrass broth with ramen noodles! This meal is super healthy and super easy.

This soup takes about 15 to 20 minutes to make and is the perfect weeknight meal. This is also something that would be great for a weekday lunch. Prep the broth and put it in a container leaving the ramen noodles separate. Microwave it at work with the noodles, and bam! A great healthy lunch in the office.

I love to grow lemongrass in my yard. It grows really fast and furious. I can use it for all kinds of awesome stuff! Teas, broths, stir fry! It is so fragrant and amazingly delicious! It is perfect in this soup with the ginger and coconut milk. I can just go pick some from the yard and make this soup whenever I want!

I really love soup, but it is usually not as appealing in the summer time. However, this is a super light and refreshing soup that is really filling without making you feel weighed down and super full. Just a beautiful broth made with veggie broth and coconut milk!

Bust open the lemongrass a bit with the back of a knife and you will smell the most amazing fragrance, thrown into a pan with ginger and lime juice! It is mouth wateringly delicious! There is a Thai restaurant close to us that makes an amazing Tom Kha Gai with tofu! I think, dare I say, I do, love this ramen version more! The best of both Thai and Japanese food! Food love at it’s best! 

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Vegan Tom Kha Gai Ramen

Thailand meets Japan in this beautiful vegan soup. Lemongrass, ginger and coconut broth with ramen noodles!

Course Main Course
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Author Lauren Hartmann

Ingredients

  • 2 Large Stalks Lemongrass
  • 3 Green onions
  • 2 Tbsp. Ginger, grated
  • 1/4 C. Lime juice
  • 6 C. Vegetable broth
  • 2 Cans Coconut milk, full fat
  • 2 Tbsp. Soy sauce
  • 2 tsp. Agave or coconut sugar
  • 1 C. Mushrooms, sliced
  • 3 Small pkgs. Ramen or 1 large pkg.
  • Cilantro, limes, chilies, green onions for topping(optional)

Instructions

  1. First, bust open the stalks of lemongrass slightly with the handle of a knife or wooden spoon. 

  2. In a large soup pot, add the lemongrass, grated ginger, the white parts of the green onions, the lime juice and veggie broth. Bring to a boil and reduce to a simmer. Simmer for 10 minutes stirring every few minutes. 

  3. Then strain out the lemongrass and green onions. Then, add the coconut milk, soy sauce, and agave or coconut sugar. Bring back up to a simmer stirring to combine. 

  4. Now add the mushrooms and simmer for another 2-3 minutes or until the mushrooms are cooked a bit. Then add the ramen noodles simmer for another minute, then turn off the heat. 

  5. Stir until the noodles are soft, but not too soft. Taste and adjust seasoning. Serve immediately with toppings of choice. 

Recipe Notes

You can use regular packages of ramen noodles just throw out the flavor packets. The noodles are vegan, just not the seasoning. Double check to make sure you are getting a brand that has vegan noodles, but most of them are. 

Adapted from Bon Appetit.

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