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 (13-14 oz) can 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 olive oil in a large pot over medium-high heat
Add garlic and ginger and sauté for 1-2 minutes, reducing heat as needed
Add curry paste and stir into the garlic and ginger mixture. Cook for 1 minute
Add 3 cups of vegetable broth and coconut milk. Stir to combine and reduce heat to low. Simmer
Whisk together the remaining 1 cup of vegetable broth and peanut butter in a medium bowl
Add the peanut butter mixture to the pot and whisk to combine
Add soy sauce, agave syrup, and lime juice. Simmer on low for 5-10 minutes to develop flavors
Taste and adjust seasonings with salt, lime juice, or agave as needed
Add ramen noodles and simmer according to package directions until cooked (about 1-2 minutes)
Serve immediately
Tips
Whisking the peanut butter with a portion of the broth first makes it easier to incorporate
Optional: add vegetables or tofu before serving
Garnish with cilantro and chopped peanuts
