Vegan Spicy Thai Peanut Ramen #veganspicy #spicythai

Vegan Spicy Thai Peanut Ramen #veganspicy #spicythai

It is at long last beginning to chill a bit in Florida. Thus, this veggie lover fiery Thai shelled nut ramen has been on rehash! The soup tastes somewhat like a delightful satay style nut sauce. Which is one of my most loved things. This Thai shelled nut ramen is so generous and filling, yet at the same time doesn't feel overwhelming. The zesty nut soup is so fantastically delightful, you could truly eat it all alone. Or then again include a wide range of various things in the event that you don't need ramen noodles.

Another reason I adore this veggie lover fiery Thai nut ramen is on the grounds that it is a one pot, very quick, too simple feast. I don't assume it could get a lot less difficult than this ramen soup. Or on the other hand progressively delightful!

Flavourer, zest, curry cement, goober spread, soy sauce and dissipate succus rectify this juices so flavorous. The stock is meet a straightforward veggie soup and coconut waterway exacerbating. It is one of the unexceeded things you instrument eat this happen and winter. So comfortable and comfortable. Included legitimization I bonk this veggie lover zesty Tai unit ramen is on the grounds that it is a one pot, guardian armada, very free nourishment. I don't assume it could get more less complex than this ramen soup. Or then again more.

Also Try Our Recipe : Easy Vegetarian Tostadas

Vegan Spicy Thai Peanut Ramen #veganspicy #spicythai


  • 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


  1. 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. 
  2. Now, add the curry paste, and stir it into the garlic and ginger. Cook for another minute. 
  3. Then add 3 cups of veggie broth and the coconut milk. Stir to combine everything. Reduce heat to low and simmer. 
  4. 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. 
  5. Now, add the peanut butter and broth to the pot and whisk to combine. 
  6. 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. 
  7. 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. 
  8. Serve immediately as is, or add veggies or tofu or whatever you want. I like to top with cilantro and chopped peanuts. 

For more detail : bit.ly/2VRsFJL

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