Vegan Peanut Ramen Soup
Vegan Peanut Ramen Soup
Ingredients:
1 tsp Avocado Oil
1 tsp Ginger (minced)
1 Garlic (clove, minced)
1 tbsp Thai Red Curry Paste
4 cups Organic Vegetable Broth (low sodium)
3/4 cup Lite Coconut Milk (from the can)
1/2 cup All Natural Peanut Butter
1 tbsp Tamari
1 tbsp Coconut Sugar
1 Lime (juiced)
3 cups Mushrooms (sliced)
10 oz Gluten-Free Ramen Noodles (dry)
2 cups Baby Spinach
Directions:
- Add the avocado oil, ginger and garlic to a pot over medium-low heat. Saute for 1 to 2 minutes. Add the curry paste and stir to combine.
- Add the vegetable broth, coconut milk, peanut butter, tamari, coconut sugar, and lime juice to the pot. Whisk to combine. Add the sliced mushrooms and simmer for 5 to 10 minutes.
- While the soup simmers, cook the noodles according to the directions on the package and set aside.
- During the last minute, add the spinach and then remove from heat. Divide the noodles into bowls and top with the soup. Add optional garnishes (see notes) and enjoy!
Notes:
Optional Garnishes: Lime wedges, chopped peanuts, mint leaves and/or sesame seeds.
No Peanut Butter: Use almond butter instead.
Nut-Free: Use tahini instead of peanut butter.
More Protein: Add tofu or a boiled egg.
No Coconut Sugar: Sweeten with honey instead.
No Red Curry Paste: Use green curry paste instead.
No Ramen Noodles: Use spaghetti noodles, vermicelli noodles or buckwheat noodles instead.
Leftovers: Store in an airtight container in the fridge for up to three to five days.