Vegan Spicy Thai Peanut Ramen
Ingredients
- 2 Tbsp. olive oil
- 3 cloves of garlic, chopped
- 1 tsp. ginger, grated
- 1 tsp. green curry paste
- 4 cups vegetable broth, divided
- 1 can coconut milk, full fat
- 1/2 cup peanut butter
- 2 Tbsp. soy sauce
- 2 Tbsp. maple syrup
- 2 limes, juiced
- 9-12 oz. ramen noodles
Preparation
In a large pot, heat olive oil on medium/high heat. Add chopped garlic and grated ginger. Sauté for 2 minutes, reducing heat as needed to cook the garlic.
Add green curry paste and stir into the garlic and ginger.
Pour in 3 cups of vegetable broth and the coconut milk. Stir to combine and then reduce the heat to a simmer.
In a medium bowl, whisk together the remaining vegetable broth and peanut butter. Add this mixture to the pot.
Add soy sauce, maple syrup, and lime juice to the pot. Simmer on low for 10 minutes.
Meanwhile, prepare the ramen noodles as directed on the package. Add them to the pot just before serving.
Toppings
Portobello mushrooms
Orange and red mini peppers
Radish coins
Cilantro
