Thai Peanut Ramen Vegetable Stew
Ingredients
- 1 tablespoon rapeseed oil
- 1 tablespoon sesame oil
- 2 large onions
- 2 carrots
- 1 bell pepper
- 1 pack button mushrooms
- 1 bag spinach
- 1 dessert spoon Swiss marigold stock
- 1 tablespoon Thai green curry paste
- 1 stem lemongrass
- 3 inches fresh ginger
- 1/2 teaspoon dried chili flakes
- 1/2 teaspoon Thai 7 spice
- 2 teaspoons ground ginger
- 5 cloves garlic
- 1 tablespoon peanut butter
- 2 tins coconut milk
- 1 can water
- 3 tablespoons light soy sauce
- 1 tablespoon agave syrup
- Juice and zest of 1 lime
- 1 lime
- 1 fresh sweetcorn
- 2 packs ramen noodles
- Fresh coriander
- Peanuts
- Sesame seeds
Preparation
Chop all vegetables, ginger, and lemongrass, then fry in oil, excluding mushrooms, corn, and spinach.
Add spices, Thai curry paste, stock, soy sauce, lime juice and zest, coconut milk, and water.
Sweeten with agave syrup and add peanut butter.
When nearly done, add mushrooms.
Then add ramen noodles, fresh corn cut from the cob, and finally the spinach.
Serve with fresh coriander, sesame seeds, chopped peanuts, slices of lime, and a drizzle of sesame oil.
