Thai Peanut Shrimp Ramen Bowls
Serves: 4
  • 16 black tiger shrimps
  • salt and pepper
  • sweet hungarian red pepper
  • 1 teaspoon turmeric paste
  • 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
  • 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
  1. Prepare the shrimp by seasoning it with kosher salt, pepper and a sprinkle of sweet hungarian red pepper and the turmeric paste.
  2. For the Peanut coconut broth:
  3. Heat the coconut oil in a large saucepan. Add the garlic and ginger briefly saute until fragrant - about 1-2 minutes. Then add the curry paste and sauté briefly.
  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. (At this point, you can also add the other vegetables, sauté and then cook until tender.) Add the ramen noodles and simmer for 5 minutes (or according to the packing instructions). (While the broth is cooking, prepare the shrimp and the mushrooms.)
  5. Heat the oil in a non-stick large skillet fry the mushrooms until golden brown. Then add the shrimps, glaze with the soy sauce and stir to combine until evenly coated and nicely browned.
  6. Serve your Thai peanut ramen topped with the shrimp and mushrooms. Sprinkle freshly chopped scallions, parsley, peanuts and sesame or any other toppings on top.