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  • Course

    Main

  • Prep time

    15 Mins

  • cook time

    20 Mins

  • servings

    3

  • Author

    @woon.heng

Ingredients

  • 4 stalks lemongrass, ⁣cut into 3-inch sticks
  • 10-15 kaffir lime leaves
  • 3 slices galangal
  • 1 tbsp sambal or red chili paste⁣
  • 2 Roma tomatoes, cut into wedges⁣
  • 2 Thai chilis
  • 3 tbsp fish sauce
  • 2 limes, juiced
  • 4-6 cups vegetable stock
  • ¼ cup coconut milk (more for creamy version⁣)
  • oil & salt, to taste⁣

Pairings

product used in the recipe

Organic Forbidden Rice® Ramen (4 Ramen Cakes)

  • 1

    Prepare ramen noodles per package instructions, rinse in cold water and set aside.

  • 2

    Using the back of a knife, pound lemongrass a few times to release the flavor.

  • 3

    In a heated non-stick pan with 2 tsp of oil, sauté lemongrass, kaffir lime leaves, and galangal until fragrant.

  • 4

    Stir in sambal, tomatoes, thai chili, fish sauce and liquid. Let simmer & slowly add lime juice, 1 tbsp at a time, taste test as you go, more lime juice for more sourness. Season with salt. If you like a bit of sweetness, add some maple syrup.

  • 5

    Stir in coconut milk & turn off heat. ⁣

  • 6

    Place noodles, tofu, mushrooms & greens in a bowl, ladle soup over & add a little chili oil, fried shallots, and more lime leaves when serving.

product used in the recipe

Organic Forbidden Rice® Ramen (4 Ramen Cakes)

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