Vegan Spicy Thai Peanut Ramen
Ingredients
- 2 Teaspoons Olive oil
- 3 Cloves Garlic, chopped
- 1 Teaspoon Ginger, grated
- 1 Teaspoon Green curry paste
- 4 Cups Vegetable broth, divided
- 1 Can (13oz.-14oz.) 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
Heat the olive oil in a large pot on medium high, then add the chopped garlic and grated ginger and sauté, reducing heat as needed for a minute or two 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, and reduce heat to low and simmer.
In a medium-sized 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 and taste and adjust seasonings as needed.
Right before serving, add the ramen noodles to the pot and simmer them according to package directions.
Tips
Serve immediately as is, or add vegetables or tofu for extra variety, and top with cilantro and chopped peanuts for added flavor.
