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This Vegan Coconut Curry Ramen is your ticket to a cozy, comforting meal with an adventurous twist! Imagine all the classic ramen goodness but jazzed up with creamy coconut milk, rich curry flavors, and vibrant veggies. It's a delightful dance of sweet, spicy, and zesty, and it’s as nourishing as it is delicious. A big plus for vegans, and anyone in search of a bowl of satisfying warmth on a chilly evening. Get ready to slurp your way to happiness!
Press the tofu for about 10 minutes to remove excess moisture, then cut into cubes.
In a large pot, heat avocado oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant.
Stir in the yellow curry paste and cook for an additional minute.
Pour in the coconut milk and vegetable broth, stirring until the curry paste is fully incorporated.
Add the tofu cubes to the pot, allowing them to simmer for about 5 minutes.
Meanwhile, bring a separate pot of water to boil and cook the rice noodles according to package instructions. Once cooked, drain and set aside.
Add sliced carrots and red bell pepper to the simmering pot and cook until they start to soften, approximately 5 minutes.
Add spinach to the pot, allowing it to wilt gently.
Incorporate the cooked rice noodles into the pot and stir well to combine all ingredients.
Season the ramen with soy sauce to taste, and simmer for an additional 2-3 minutes.
Serve hot, garnished with freshly squeezed lime juice and chopped cilantro.
