Vegan Creamy Thai Ramen

Description

Oh, what you can achieve with a delicious ramen broth and a can of coconut milk. We made this recipe extra creamy and added in all of our favorite Thai flavors for an easy, tasty vegan meal!

Ingredients

• 1 Mike's Mighty Good Vegetarian Vegetable Ramen Cup
• 1 tbsp tahini
• 2 tbsp red Thai curry paste
• 1 13 oz can coconut milk
• 1/2 cup cremini mushrooms
• 1/2 red bell pepper ( sliced )
• 2 handfuls spinach
• cilantro
• fruikake
• Lime wedge

This Recipe Includes Mike's Mighty Good Vegetarian Vegetable Ramen Noodle Soup Cup

Instructions

1. Fill ramen cup to fill line and add to a pot over medium-high heat. Stir in oil and seasoning packet.
2. Add in tahini, red Thai curry paste, and coconut milk. Bring to a light boil and stir in mushrooms, red bell pepper, and spinach. Bring back to a simmer and remove from heat.
3. Boil water and cook noodles separately. Drain and add to the rest of your soup in a bowl.
4. Add cilantro, fruikake, and a lime wedge. Squeeze lime juice as desired.
5. Enjoy!