Thai Peanut Shrimp Ramen Bowls
 
 
Author:
Serves: 4
Ingredients
  • 16 black tiger shrimps
  • salt and pepper
  • sweet hungarian red pepper
  • ½ teaspoon turmeric
  • 2 teaspoons coconut oil
  • 3 garlic cloves, minced
  • 1 teaspoon fresh ginger, finely grated
  • 1 tablespoon red thai curry paste
  • 4 cups organic vegetable broth
  • 1 400ml can full fat coconut milk
  • ⅓ cup smooth peanut butter peanut butter
  • 2 tablespoons light soy sauce or tamari, I use this soy free sauce
  • 1 tablespoon maple syrup, honey or agave
  • juice from ½ a fresh lime
  • ½ to 1 teaspoon red pepper flakes or to taste
  • 2 packages ramen noodles (discard the seasoning package)
  • 2 tablespoons grapeseed oil or avocado oil
  • 350g or 12 oz mushrooms, sliced
  • Vegan version optional - ust omit the shrimp and use 1 block of firm tofu, well drained and pressed
  • 1 tablespoon soy sauce or tamari
  • 2 cups mixed vegetables of choice (I used a frozen asian blend of veggies)
  • Garnish
  • toasted peanuts
  • toasted sesame seeds
Instructions
  1. Prepare the shrimp by seasoning it with kosher salt, pepper and a sprinkle of sweet hungarian red pepper and the turmeric paste.
  2. Peanut coconut broth
  3. Heat the oil in a large saucepan. Roast the garlic and ginger briefly while stirring, about 1-2 minutes. Then add the curry paste and sauté briefly. (At this point, you can also add other vegetables, sauté and then cook.)
  4. Pour in the coconut milk and broth and bring to a boil. Then stir in the peanut butter, soy sauce and maple syrup. Simmer the broth for about 10 minutes. Then add the ramen noodles and simmer for 5 minutes (or according to the packing instructions). (While the broth is cooking, prepare the tofu and the mushrooms.)
  5. For the Vegan Version you can make crispy tofu and mushrooms instead of the shrimp
  6. Drain the tofu, wrap in kitchen paper and squeeze. Then cut into cubes and optionally marinate with the turmeric and corn starch (then the tofu will be crispier).
  7. Heat the peanut oil in two pans (or in one large pan). In one pan, fry the tofu until crispy from all sides. In the other pan fry the mushrooms until golden brown. Then add the mushrooms to the tofu, glaze with the soy sauce and stir to combine until evenly coated and nicely browned.
  8. Serve your Thai peanut ramen with the crispy tofu and mushrooms. Sprinkle freshly chopped scallions, parsley, peanuts and sesame or any other toppings on top.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2020/05/14/thai-peanut-ramen-bowls-with-golden-turmeric-shrimp/