Vegan Spicy Thai Peanut Ramen
Ingredients
- 2 teaspoons olive oil
- 3 cloves garlic
- 1 teaspoon ginger
- 1 teaspoon green curry paste
- 4 cups vegetable broth, divided
- 1 can (13-14 oz) coconut milk, full fat
- 1/2 cup peanut butter, natural or organic
- 2 tablespoons soy sauce
- 2 tablespoons agave syrup
- juice of 2 limes
- 12 ounces ramen noodles
Preparation
In a large pot, heat the olive oil on medium high, then add the chopped garlic and grated ginger and sauté, reducing heat as needed, for 1-2 minutes to cook the garlic.
Add the curry paste and stir it into the garlic and ginger, then cook for another minute.
Add 3 cups of vegetable broth and the coconut milk, stir to combine everything, reduce heat to low, and simmer.
In a medium bowl, whisk together the remaining cup of broth and the peanut butter.
Add the peanut butter mixture to the pot and whisk to combine.
Add the soy sauce, agave syrup, and lime juice, then simmer on low for 5-10 minutes to develop the flavors, taste and adjust seasonings, adding a pinch of salt if needed or more lime juice or agave if needed.
Just before serving, add the ramen noodles to the pot and simmer, cooking according to package directions, usually for 1-2 minutes.
Serve immediately as is or with added vegetables or tofu.
Tips
Top with cilantro and chopped peanuts for extra flavor.
