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Vegan Spicy Thai Peanut Ramen by @rabbitandwolves. ⠀
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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⠀⠀⠀
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. Simmer them, cooking according to package directions. They usually only take a minute or two. ⠀⠀⠀
Serve immediately as is, or add veggies or tofu or whatever you like.⠀
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