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Thai Peanut Ramen

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course dinner
Cuisine Asian
Servings 2 people

Ingredients
  

Ramen

  • 2 package ramen noodles or rice noodles for gf option
  • 4 cups vegetable broth low sodium
  • 1 tbsp red curry paste
  • 1 can coconut milk full fat
  • 1/2 cup peanut butter smooth
  • 3 tbsp olive oil
  • 4 cloves garlic chopped
  • 1 tbsp ginger grated
  • 3 tbsp soy sauce or tamari for gf option
  • 2 limes juiced

Ramen Toppings

  • 8 oz shiitake mushrooms cooked in oil on fry pan with salt
  • 4 tbsp sesame seeds white
  • 1/2 cup green onions chopped
  • 1/2 cup cilantro chopped
  • 1 cup corn
  • 1 block firm tofu pressed and cut into cubes

Instructions
 

  • In a large soup pot, add olive oil, chopped garlic and ginger over medium-high heat. Cook for a few minutes then add curry paste and cook for another 2 minutes.
  • Add 3 cups of vegetable broth and canned coconut milk to soup pot. Stir to combine and reduce heat to a low simmer.
  • In a medium sized mixing bowl whisk together remaining cup of broth and peanut butter or blend in blender. Add the mixture to the soup pot and continue to whisk to combine.
  • Add soy sauce, lime juice, and agave to pot and cook for 10 minutes over simmer. Taste broth as you go to see if anything need to be adjusted.
  • Right before serving, add noddles to pot and cook 1 minute less than package directs. Divide into 2 bowls then top with toppings (make sure to fry mushrooms with oil and salt in a pan before you add). Serve with additional lime wedges if desired.
Keyword #ramen, #ramenrecipe, #thaipeanut