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 olive oil in a large pot over medium-high heat. Add chopped garlic and grated ginger and sauté for 1-2 minutes, reducing heat as needed.
Add green curry paste and stir into the garlic and ginger mixture. Cook for another minute.
Add 3 cups of 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 of vegetable broth and peanut butter until smooth.
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, adding salt, more lime juice, or agave syrup if needed.
Add ramen noodles to the pot and simmer according to package directions, usually 1-2 minutes.
Serve immediately, optionally adding vegetables, tofu, or other toppings. Garnish with cilantro and chopped peanuts
Notes
One pot, hearty and filling without being heavy, flavorful broth, great for cold days!
