Ingredients
- ½ Cup Mushrooms
- 3 Medium Carrots
- 1 Package Kelp Noodles
- 1 Crown Broccoli
- ½ Cup Bean Sprouts
- 1 Bell Pepper
- 3-5 Radishes
- 1 Handful Microgreens
- 2 Cups Fresh Coconut Milk
- 2 TBSP Green Curry Paste
- 2 Limes
- 1 Bottle of Sol-ti GINGER SuperShot®
- Sesame Seeds to taste
- Chili Pepper Flakes to taste
- 1 Cup Water (if needed)
Instructions
1. Prepare the Vegetables
- Begin by preparing the vegetables. Slice the carrots, radishes, and mushrooms into thin slices, chop the broccoli crown into bite size pieces, and thinly slice the bell peppers.
2. Make the Broth and Combine
- In a large bowl combine the GINGER SuperShot®
, coconut milk, and green curry paste together and whisk until smooth. (If your coconut milk is thick like cream I recommend adding water to taste, if your coconut milk is light do not add water). - Add the kelp noodles and vegetables to the bowl and let sit for 10 minutes.
3. Garnish and Serve
- Garnish the ramen with microgreens, sesame seeds, chili pepper and a freshly squeezed lime wedge. Serve immediately.
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