Ingredients
1 tbsp neutral oil
¼ c shallots, minced
1 ½ tbsp ginger, minced
1 tbsp garlic, minced
1 tsp umami mushroom powder
1 tsp red pepper flakes
½ tsp white pepper
1 tsp brown sugar
⅓ c red curry paste
⅓ c peanut butter
32 oz Pacific Foods Vegetable Broth
13 oz unsweetened coconut milk
¼ c soy sauce
¾ tsp fish sauce
1 lime, juiced
1 package of ramen noodles
Directions
Step 1
Add oil to a large pot, heat on medium. Add in shallots, ginger, garlic, spices, and sugar. Saute until fragrent.
Step 2
Mix in the red curry paste and peanut butter. Cook for 1-2 minutes.
Step 3
Pour in the vegetable broth, coconut milk, soy sauce, fish sauce, lime juice, and whisk until combined. Bring the soup to a light simmer and cook for 20 minutes.
Step 4
Optional - for extra creamy soup, strain the soup into a large bowl and add back to the pot on low heat. Scoop the the settled vegetables from the strainer and add to a blender with 1/2 cup of strained soup. Blend until smooth and add back to soup.
Step 5
While the soup is cooking, bring a pot of water to a boil. Cook ramen noodles until al dente and drain.
Step 6
Add noodles to a bowl, add broth, and top with any desired toppings (cilantro, jalapeno, limes, fried shallots, chopped peanuts, and/or sesame oil).