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Coconut Curry Peanut Ramen

Active Time: 20 minutes
Total Time: 20 minutes
  • Super Fast
  • Vegan
  • Vegetarian
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Why we love it:

This soup is GOOD folks. We’ve been testing super fast and easy recipes since that’s what customers are overwhelmingly asking for, but we don’t want to omit flavor and creativity. This peanuty-coconuty-curry ramen delivers on all fronts! Dinner’s ready in 15!
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Ingredients

  • 1 clove Garlic
  • 1⁄2 Red Onion
  • 1 teaspoon Canola Oil
  • 8 ounces Button Mushrooms
  • 3 Tablespoons Red Curry Paste
  • 8 cups Vegetable Stock
  • 1⁄4 cup Peanut Butter (smooth)
  • 1 15-ounce can Coconut Milk
  • 2 cups Sugar Snap Peas
  • 3 packages Ramen Noodles (dry, 12 ounces)
  • 1 cup Edamame (frozen, shelled)
  • 1 Lime
  • 2 Tablespoons Soy Sauce

Cooking Instructions

  • 1. BROTH

    Mince the garlic and thinly slice the onion. Heat the oil in a large pot and add the garlic and onion. Sauté while you thinly slice the mushrooms; add them in. Stir in the red curry paste and cook for about 30 - 60 seconds until it’s fragrant.

    Pour in the stock, soy sauce, and 1 cup of water. Bring to a simmer. Stir in the peanut butter and whisk until it’s smooth. Add the coconut milk. Simmer for 5 minutes.

  • 2. PEAS

    Destring snap peas if needed then slice on a dramatic angle into 2 - 4 pieces each (size according to your preference for eating in a soup). Add to the soup.

  • 3. NOODLES

    Add the noodles and simmer until they’re soft, about 3 minutes. Add edamame and simmer a final minute until they’re warmed.

  • 4. SERVING

    Serve in bowls with a wedge of lime; or just squeeze the lime in, this isn’t a lime wedge for show - the flavor here is really important.

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Substitutions

  • GLUTEN FREE:
    use your fave GF noodles, we think rice noodles make sense here. Don’t forget to use Tamari too
  • NUTS:
    allergic? Omit and add an extra dash of soy sauce or fish sauce (if not vegan) to give flavor to the broth. It will be thinner but that’s ok
  • PEANUT BUTTER:
    use almond or cashew butter
  • SUGAR:
    if you use natural or sugar free peanut butter, you might like to add a teaspoon or two of honey or brown sugar - we recipe tested with JIF
  • RED CURRY PASTE:
    omit if you prefer it less spicy or can’t find this item. You could add a spoonful of miso instead
  • VEGGIES:
    swap at will! spinach or greens are nice, diced peppers, corn, diced tomatoes, broccoli, cauliflower, potatoes, etc.
  • COCONUT MILK:
    in testing we debated the coconut milk, if you leave it out, you have a nice rich broth that’s delicious - so omit if preferred
  • MUST HAVE MEAT:
    add leftover shredded or diced chicken. Sauté ground chicken/turkey, chicken sausage, or diced chicken breast with the onion before adding broth. Add diced white fish like snapper/cod, or diced shrimp after adding the noodles and poach through

Kid Friendly Version

For Toddlers

  • If they’ve been having peanut butter, they can eat this, but if you’re still testing or not ready to go there, omit the peanut butter until the very end - you can ladle out some broth and veggies, then whisk in the peanut butter for the grown ups
  • Chop noodles into small lengths
  • Consider broccoli instead of peas

For Choosy Eaters

  • Reduce or omit the curry paste, which can be spicy. The peanut broth could be a huge hit, or an absolute failure. If the latter, try serving up a cup of plain broth, boil some noodles in it and season with salt or soy sauce
  • Add veggies on a side plate

Prep Ahead & Use It Up

Make the broth and soup with the veggies. Don’t add noodles until just before serving

Rate this recipe:
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