Spicy Thai Ramen

It was kind of a chilly weekend so I decided we needed a yummy soup on Sunday for lunch. I couldn't find the ramen noodles that are just noodles, not a prepackaged soup at my local store. So I used the soup packages I had in the pantry and tossed the seasoning packets in the trash. This was delicious!!!! Serves 4

Ingredients:

• 1 sweet onion, chopped
• 1-inch piece of ginger, grated
• 4 kafir lime leaves (I bought these on Amazon)
• 1 package (8 oz) baby bella mushrooms, sliced 
• 3 tablespoons Thai red curry paste 
• 4 cups vegetable stock
• 1 can full-fat coconut milk
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon coconut sugar
• juice of 1/2 a lime
• 1/2 (14 oz) extra-firm tofu, cubed
• 2 packs ramen noodles

Add a couple of tablespoons of water to a large soup pot and add the onion and ginger. Cook over medium heat 2-3 minutes.

Add kafir lime leaves, mushrooms and red curry paste. Mix well and let cook 1 minute.

Add the rest of the ingredients, except for the ramen noodles and let come to a boil. Reduce heat to low, cover and simmer for 10 minutes.

Add the ramen noodles and let cook 2-4 minutes until noodles are done. I like to break the noodles up as I add them so they aren't so long.

Give the soup a final stir.

Garnish with sliced scallions and extra lime juice if desired.

 Enjoy!!!