Spicy Vegan Thai Peanut Ramen Soup
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 ounce) can full-fat coconut milk
- 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 chopped garlic and grated ginger, and saute for 1-2 minutes, reducing heat as needed
Stir in green curry paste and cook for 1 minute
Add 3 cups vegetable broth and coconut milk, stir to combine, then reduce heat to low and simmer
In a medium bowl, whisk together the remaining 1 cup vegetable broth and peanut butter until smooth
Pour the peanut butter mixture into the pot and whisk to combine
Stir in soy sauce, agave syrup, and lime juice. Simmer on low for 5-10 minutes. Taste and adjust seasonings, adding salt, extra lime juice, or agave syrup if desired
Add ramen noodles to the pot and simmer according to package directions, usually 1-2 minutes
Serving suggestions
Serve immediately, optionally adding vegetables, tofu, or other ingredients. Garnish with cilantro and chopped peanuts if desired
