3 cloves garlic (or 1 t squeeze bottle garlic)
1 teaspoon ginger (I use the refrigerated squeeze bottle kind)
1 healthy teaspoon green curry paste
4 cups vegetable broth (I use the Orrington Farms vegan no-chicken broth)
1 can lite coconut milk
1/2 cup creamy peanut butter
2-3 tablespoons soy sauce or tamari (to taste)
2 tablespoons brown sugar
juice of 2 limes
2 "bricks" of ramen
any variation of the following:
a handful of mushrooms, sliced very thin
handfuls of fresh spinach
broccoli, barely steamed
shredded carrots
cubes of tofu (I use the Trader Joe's packaged teriyaki tofu)
seven-minute eggs
at the table:
sriracha
peanuts, scallions, cilantro, mint, whatever you like
1. Heat a large, heavy pot; add oil, then garlic, ginger, and curry paste. Reduce heat to low and cook for 2-3 minutes.
2. Add three cups of broth and the coconut milk. Stir, reduce heat to low, and simmer.
3. In a medium bowl, whisk peanut butter, soy sauce, sugar, lime juice, and remaining cup of broth.
4. Add the peanut butter mixture to the broth. Stir. Add a handful of sliced mushrooms at this point if you like.
5. Simmer 5-15 minutes. Adjust seasoning, adding salt, sugar, or lime to taste.
6. Cook the ramen in a separate pan, undercooking slightly. (Maybe 90 seconds to two minutes in the boiling water.)
7. Scoop noddles into your bowl, add whatever veggies, tofu, whatever. Ladle broth over. Add egg, if using. Top with whatever you like.
This makes enough for three nice bowls for dinner and enough leftover broth for someone to have a decent bowl tomorrow. However, they'll have to make fresh noodles and reassemble whatever veggies/tofu they like.
