Thai Peanut Sauce
Thai Peanut Ramen Soup
|1 cup vegetable broth|
|1 cup coconut milk|
|2 Tbsp coconut aminos|
|2 Tbsp PBfit Pure Peanut|
|2 Tbsp Thai red curry paste|
|1 cup cremini mushrooms, sliced|
|1 red bell peppers, chopped|
|1 inch fresh ginger, grated|
|1 clove garlic, minced or grated|
|2 squares ramen noodles|
|juice of 1 lime|
|1/3 cup fresh cilantro, roughly chopped, for serving garnish chopped peanuts and toasted sesame oil, for serving|
1. In a medium saucepan, vegetable broth, coconut milk, coconut aminos, pure peanut powder, ginger, garlic and curry paste. Cover and simmer for 15 minutes.
2. Add in the ramen noodles, bell peppers, and sliced mushrooms. Cook for another ten minutes or until noodles are tender and vegetables are tender.
3. Ladle the soup into bowls and top with a squeeze of fresh lime, cilantro, chopped peanuts and a drizzle of toasted sesame oil. Enjoy!