Thai green curry ramen for the win! @plantifullybased used our vegan chicken ramen to whip up this creamy dream meal. It's got such a rich depth of flavor, you'll think it was made over the course of hours.

We partnered with Francesca Bonadonna of Plantifully Based to bring you this recipe. Check out Plantifully Based here.

We're taking a cup of Right Foods Vegan Chicken Ramen and adding green curry paste, coconut milk, golden tofu cubes, and veggies.

To make the flavorful curry broth, start by boiling cauliflower and blending it with the seasoning packet from the ramen, coconut milk, Thai green curry paste, and water. 

Cook the noodles and edamame in the broth until tender. While the soup is cooking, pan fry tofu cubes until golden. Add lime juice, maple syrup, and spinach into the soup for the last couple minutes of cooking.

Garnish with green onion and sesame seeds and enjoy this delicious meal!

We have even more fabulous recipes for you to try here:

Thai Green Curry Ramen by Plantifullybased

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Thai green curry ramen for the win! @plantifullybased used our vegan chicken ramen to whip up this creamy dream meal.

Ingredients

• 1 cup Right Foods vegan chicken ramen

• 1/3 cauliflower
• 1/4 cup coconut milk
• 1 tbsp thai green curry paste
• 1 tbsp maple syrup
• 1/2 lime, juiced
• 1/2 block extra firm tofu
• 2 handfuls spinach
• 2/3 cup shelled edamame, frozen
• green onion
• sesame seeds

Directions

1. Boil the cauliflower for 20 minutes until fork tender. Drain and rinse when cooked.

2. Into a blender add the cooked cauliflower, the seasoning packet from the ramen, coconut milk, Thai green curry paste and fill the ramen cup to the fill line with water. Pour the water into the blender. Blend all the ingredients together until smooth to form a creamy broth.

3. Add the broth into a pot with the noodles and edamame. Cook until the ramen is soft, about 5-7 minutes.

4. Cut the tofu into cubes. Cook it in a non-stick pan on low heat to get the sides golden.

5. While the soup cooks, add in the lime juice and maple syrup. If you need to you can also add salt.

6. 1-2 minutes before cooking is done, add the spinach to wilt.

7. Place the soup into a bowl and garnish with green onion and sesame seeds.