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. Saute, reducing heat as needed for a minute or 2 to cook the garlic.
Add the curry paste and stir it into the garlic and ginger. Cook for another minute.
Add 3 cups of veggie 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 and broth to the pot and whisk to combine.
Add the soy sauce, agave and lime juice. Simmer on low for 5-10 minutes to develop the flavors. Taste and adjust seasonings by adding a pinch of salt if needed or more lime juice or agave if needed.
Right before serving, add the ramen noodles into the pot. Simmer them, cooking according to package directions as they usually only take a minute or two.
Serving suggestions
Serve immediately as is, or add veggies or tofu or whatever you want. Top with cilantro and chopped peanuts if desired.
