Thai Red Curry Ramen with Coconut Milk and Cilantro

Step 1

In a pot over medium heat, sauté the olive oil, garlic, and ginger for about 1 minute or until the ginger and garlic are very aromatic.

Step 2

Add in 1 cup of vegetable broth and bring to a simmer.

Step 3

Add in the turmeric powder, maple syrup, Thai Red Curry Paste, and Tamari, and combine until smooth.

Step 4

Add the remaining vegetable broth, stir, and bring to a boil.

Step 5

Once the broth is boiling, reduce the heat, add in 1 can of organic coconut milk and bring to low simmer.

Step 6

Add in the mushrooms. Stir until mushrooms are soft, then add the spinach.

Step 7

Ladle into bowls while simmering hot with 1 serving of dry ramen noodles.

Step 8

Drizzle with sesame oil, add all of the toppings, and enjoy!