Servings: 4 Generous Servings
- 6 Garlic Cloves
- 8 oz Mushrooms
- 1 cup Carrots
- 1 cup Sugar Snap Peas
- 2 tbsp Ginger
- Black Pepper to Taste
- 1-3 tbsp Red Curry Paste
- 13.5 oz Can of Coconut Milk
- 6 cups Vegetable Broth
- 8 oz Ramen Noodles
- Cilantro for Garnishing
Chop garlic cloves, mushrooms and carrots.
Remove the ends of the snap peas and grate the ginger.
Add 1 Tbsp of sesame oil to a dutch oven and sauteé the carrots, snap peas and mushrooms.
Add pepper, garlic and ginger.
Continue until the garlic looks slightly transparent.
Add the spices like curry powder, red curry paste and add the coconut milk.
Mix until the spices are well dissolved.
Add 6 cups of vegetable broth.
Wait until the mixture is boiling and add the noodles.
Garnish with fresh cilantro.
Calories: 315kcal | Carbohydrates: 50g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 2592mg | Potassium: 466mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6961IU | Vitamin C: 20mg | Calcium: 53mg | Iron: 3mg