Tom Kha Gai Ramen

Source: Rabbit & Wolves | Serves: 2 | Time: 20 min

Tom Kha Gai Ramen


  • Halved and then adjusted amounts here and there, kept the same amount of mushrooms and coconut milk, actually

  • Skipped the lemon grass

  • Replaced soy sauce with coconut aminos

  • Added a handful of kale

  • Used red pepper flakes instead of chilis for topping

  • Adjusted instructions for the noodles to more closely resemble the instructions on the brand I of ramen noodles I use.


2 green onions (white parts for cooking)

1 tbsp fresh ginger, grated

2 tbsp lime juice

2 cups vegetable broth

Handful of chopped #kale

2 15 oz cans light coconut milk

1 tbsp coconut aminos

2 tsp agave syrup

1 cup white #mushrooms, sliced

1 package Hakubaku ramen (use just 2/3 of it if you don't want so much noodle)

Cilantro, red pepper flakes, remaining green parts of the green onions for topping


In a soup pot, add grated ginger, the white parts of the green onions, the lime juice, veggie broth and kale. Bring to a boil and reduce to a simmer. Simmer for 10 minutes stirring every few minutes.

Then, add the coconut milk, coconut aminos, and agave. Bring back up to a simmer stirring to combine.

Now add the mushrooms and noodles and simmer for another 3-4 minutes, then turn off the heat. Make sure noodles are soft but not too soft. Keep stirring them to get the texture desired.

Serve immediately with toppings.


Food & Drink

6 glasses of water (aiming for two more before bed)

2 cold brews

1 hot coffee

2 diet cokes

White wine

1 egg white wrap with avocado, kale, and the leftover black bean filling from yesterday's pirogi

3 of yesterday's pirogi with fat free Greek yogurt

Some peanut butter

Tonight's recipe


2.7 mile walk

9500+ total steps

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