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
- 9-12 ounces ramen noodles
- optional toppings
- mushrooms, thinly sliced
- sesame seeds, black or white
- thai chilis
- cilantro
- peanuts, chopped
- other veggies you may want
Preparation
In a large pot, heat the olive oil on medium high
Then add the chopped garlic and grated ginger
Saute, reducing heat as needed for a minute or 2 to cook the garlic
Now, add the curry paste, and stir it into the garlic and ginger
Cook for another minute
Then add 3 cups of veggie broth and the coconut milk
Stir to combine everything
Reduce heat to low and simmer
Next, in a medium sized bowl, whisk together the remaining cup of broth and the peanut butter
I find this makes it easier to incorporate the peanut butter
Now, add the peanut butter and broth to the pot and whisk to combine
Then add the soy sauce, agave and lime juice
Simmer on low for 5-10 minutes to develop the flavors
Taste and adjust seasonings
Add a pinch of salt if needed or more lime juice or agave if needed
Right before serving, add the ramen noodles into the pot(add 9 oz if you want more broth or 12 oz if you want it more noodle heavy)
Simmer them, cooking according to package directions
They usually only take a minute or two
Serve immediately as is, or add the optional toppings, veggies or tofu or whatever you want
