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:

1. 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.
2. 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.
3. While the soup simmers, cook the noodles according to the directions on the package and set aside.
4. 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.