30 Minute Thai Beef Ramen
All made in one pot, using healthy, pantry staple, ingredients. It's creamy, spicy, filled with veggies, lean steak and ramen noodles. Perfect for a cold night in, after a long busy day!
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Asian
- 4 cups low sodium chicken broth
- 1 can 14 ounce coconut milk
- ¼ cup low sodium soy sauce
- 2 tbsp fish sauce
- 2 tbsp honey
- ¼ cup Thai red curry paste
- 1 lb strip-loin steak cut in strips
- 8 oz cremini mushrooms sliced
- 1 medium onion sliced
- 2 green bell peppers chopped
- 1 inch fresh ginger grated
- 1 clove garlic minced or grated
- 2-4 squares ramen noodles
- 1 lime juiced
- 3 cup fresh Kale Compliments of Lee andMaria’s Market
- ⅓ cup fresh basil roughly chopped, plus more for serving
- 1 tsp sesame oil
The day before marinate the meat in soya sauce and vegetable oil.
In a large soup pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, and curry paste. Add the steak, cremini mushrooms, red peppers, ginger, and garlic. Set over medium heat on the stove and bring to a simmer, reduce the heat to medium-low and simmer 15 minutes or until the chicken is cooked through and shreds easily.
Bring the soup to a boil over high heat. Stir in the noodles, lime juice, and kale. Let sit 5 minutes or until the noodles are soft.
Ladle the soup into bowls and top with basil and toasted sesame oil. Enjoy!
Keyword beef, noodles, ramen, Thai