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Course
Main Course
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Prep time
15 minutes
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cook time
25 minutes
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servings
2
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Author
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1
Coat tofu cubes with cornstarch. In a heated non-stick pan with 1 teaspoon oil, lightly pan-fry tofu until golden brown on all sides, season with salt, then set aside.
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2
Using the same pan, add more oil & bring the heat up. Fry eggplant until fully cooked & set aside.
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3
To make the curry, place veggie stock, red curry paste & fried shallots in a pot, then bring it to boil while stirring continuously until the paste dissolved. Season accordingly & add in coconut milk.
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4
Turn heat to low, add in long beans, mushrooms & let simmer for another 2 mins or until long beans are cooked through.
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5
To serve, place cooked ramen & mung bean sprouts in a bowl, then ladle soup over & top with tofu & veggies. Enjoy!
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*If you prefer cooked mung bean sprouts, add them to the hot soup right before serving.
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