Vegan Spicy Thai Peanut Ramen
Ingredients
- 2 teaspoons olive oil
- 3 cloves garlic
- 1 teaspoon ginger
- 1 teaspoon green curry paste
- 4 cups vegetable broth, divided
- 1 can (13-14 oz) coconut milk, full fat
- 1/2 cup peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons agave syrup
- juice of 2 limes
- 12 ounces ramen noodles
Preparation
Heat the olive oil in a large pot on medium high, then add the garlic and ginger, and sauté for 1-2 minutes, reducing heat as needed.
Add the curry paste and stir it into the garlic and ginger, then cook for another minute.
Add 3 cups of vegetable broth and the coconut milk, stir to combine, reduce heat to low, and simmer.
In a medium bowl, whisk together the remaining cup of broth and the peanut butter.
Add the peanut butter mixture to the pot and whisk to combine.
Add the soy sauce, agave syrup, and lime juice, then simmer on low for 5-10 minutes. Taste and adjust seasonings, adding salt, lime juice, or agave if needed.
Just before serving, add the ramen noodles and simmer according to package directions, usually 1-2 minutes.
Serving suggestions
Serve immediately, optionally adding vegetables, tofu, or other ingredients, and top with cilantro and chopped peanuts.
