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Vegan Spicy Thai Peanut Ramen Recipe

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★★★★★

4.6 from 72 reviews

This Vegan Spicy Thai Peanut Ramen combines creamy coconut milk, rich peanut butter, and fragrant Thai green curry paste to create a comforting and flavorful noodle soup. Enhanced with garlic, ginger, lime, and a hint of sweetness from agave syrup, this easy-to-make vegan ramen is perfect for a cozy meal and can be customized with an array of fresh toppings.

Ingredients

Scale

Main Ingredients

  • 2 teaspoons olive oil
  • 3 cloves garlic, chopped
  • 1 teaspoon ginger, grated
  • 1 teaspoon green curry paste
  • 4 cups vegetable broth, divided
  • 1 can (13-14 oz) full-fat coconut milk
  • 1/2 cup natural or organic peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons agave syrup
  • Juice of 2 limes
  • 9–12 ounces ramen noodles

Optional Toppings

  • Mushrooms, thinly sliced
  • Sesame seeds (black or white)
  • Thai chilis
  • Cilantro
  • Chopped peanuts
  • Additional vegetables as preferred

Instructions

  1. Heat Olive Oil and Sauté Aromatics: In a large pot over medium-high heat, warm the olive oil. Add the chopped garlic and grated ginger, sautéing for 1-2 minutes while stirring, adjusting heat as needed to prevent burning and to soften the garlic.
  2. Add Green Curry Paste: Stir in the green curry paste, cooking for an additional minute to release the flavors and combine it with the garlic and ginger.
  3. Add Vegetable Broth and Coconut Milk: Pour in 3 cups of the vegetable broth along with the full-fat coconut milk. Stir well to combine and bring to a gentle simmer. Reduce the heat to low and let it simmer.
  4. Prepare Peanut Butter Mixture: In a medium bowl, whisk together the remaining 1 cup of vegetable broth with the peanut butter until smooth. This step helps to incorporate the peanut butter evenly into the soup.
  5. Combine Peanut Butter Mixture with Soup: Add the peanut butter and broth mixture into the pot and whisk thoroughly to combine.
  6. Add Soy Sauce, Agave Syrup, and Lime Juice: Stir in the soy sauce, agave syrup, and lime juice. Let the soup simmer gently on low heat for 5-10 minutes to allow the flavors to meld together. Taste and adjust seasoning as needed by adding a pinch of salt, additional lime juice, or agave syrup.
  7. Cook Ramen Noodles: Just before serving, add the ramen noodles to the pot. Use 9 ounces for a soupier broth or 12 ounces for a heartier, noodle-heavy dish. Simmer the noodles according to package instructions, usually for 1 to 2 minutes, until tender.
  8. Serve and Garnish: Serve the ramen immediately in bowls. Top with optional mushrooms, sesame seeds, Thai chilis, cilantro, chopped peanuts, or any other preferred vegetables or tofu for added texture and flavor.

Notes

  • Adjust the amount of ramen noodles depending on preferred broth to noodle ratio.
  • You can substitute agave syrup with maple syrup or honey if not strictly vegan.
  • For more protein, add tofu or tempeh alongside optional toppings.
  • This recipe is easily adjustable for spiciness by increasing or reducing green curry paste and adding extra Thai chilis.
  • Use organic peanut butter and coconut milk for the best natural flavor and creaminess.
  • Leftovers can be refrigerated for up to 2 days; noodles may absorb broth, so add additional broth when reheating.

Keywords: Vegan ramen, Thai peanut ramen, spicy ramen, peanut butter soup, coconut milk ramen, vegan noodle soup

Find it online: https://delishfamilyrecipe.com/vegan-spicy-thai-peanut-ramen-recipe/