Dressed-Up Ramen: Spicy Thai Coconut

Simple additions of coconut milk and sriracha to the broth give it a spicy but creamy flavor. Cubes of tofu add inexpensive protein, and the toppings take it to the next level. A handful of chopped peanuts, a few pinches of cilantro leaves, chopped scallions, and a squeeze of fresh lime are the stars of this dish.

1 block of ramen noodles
2 cups boiling water
1/4 cup canned full fat coconut milk
sriracha to taste (I used about 2 tablespoons)
salt to taste
half a block of firm tofu
a handful of chopped peanuts (roasted and unsalted)
1 scallion, chopped
few pinches of fresh cilantro leaves
fresh lime wedges

View the full recipe at Faring Well →