This thai peanut ramen ticks all the boxes. It’s (mildly) spicy, sweet and full of flavour. It’s all in the flavour of the soup so I advice taking the time to get the balance of the spices perfect. That means tasting and adjusting the spices as many times as it takes until you are 100% happy with the flavour. Or that’s my method anyways 🙂
I always taste the food when cooking. Therefore, soups, sauces and dressings are my favourites in general. They just give you the opportunity to be creative and play with the spices. I don’t think any of my thai soups have ever tasted exactly the same because the amount of spices I use really depend on the day. Therefore, the quantities in this recipe are only rough estimates so feel free to adjust them to your liking.
What better to enjoy as a quick weekend lunch or a weekday dinner. This dish is super quick and once the sauce is ready, then you just literally add some cooked ramen noodles and any vegetables that you fancy. That’s it. Here I used mushrooms which I guess is quite a traditional ingredient in ramen soups.
If you ask me, spicy thai ramen is the perfect winter food. I hope you enjoy this recipe. xx
- 2 tbsp olive oil
- 2 garlic cloves
- 1 thumb sized piece of ginger
- 1 tbsp red curry paste
- 250ml water & 1 vegetable stock cube
- 400ml coconut milk
- 1-2 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- Juice of 1 lime
- 200g ramen noodle
- 100g chestnut or button mushrooms
- Salt and black pepper
- Optional: Chili flakes, Fresh coriander, Spring onion
- Finely chop the garlic cloves and ginger.
- Slice the mushrooms.
- Heat a frying pan with 1 tbsp olive oil and gently fry the mushrooms until they turn golden brown. Season with some salt and black pepper and set aside.
- Prepare the vegetable stock by dissolving a stock cube in 250ml boiling water.
- Heat a large pot with 1tbsp olive oil, then add the chopped garlic and ginger. Sauté for a minute or two.
- Add the curry paste and stir it into the garlic and ginger.
- Then add the vegetable stock and and coconut milk, stir to combine. Bring to boil and then reduce the heat and let simmer.
- Add peanut butter and stir so that it dissolves into the soup.
- Then add soy sauce, maple syrup and lime juice. Remember to taste and adjust the spices as required.
- Let the soup simmer on low heat while you prepare the ramen noodles.
- Cook the noodles as instructed on pack. Once cooked add the noodles into the soup.
- Serve the soup with the fried mushrooms and top with desired toppings such as chili flakes, fresh coriander and spring onion.