Spicy Thai Peanut Ramen

If you like soup you need to make this recipe!!! This is so flavorful, if you don't like mushrooms, then just leave them out. You could also add some bok choy, spinach or whatever veggie you have hanging out in the frig. This is basically two recipes in one since I also include how to air fry the tofu to get some crispy on the outside. This soup has a slightly spicy note, a sour note from the lime juice and a creamy mouth feel due to the coconut milk. I used a brick of Lotus Foods ramen noodles cooked in a separate pot. If you add noodles to the soup they will get to soft and soak up a lot of your yummy broth. Let's make some soup!

• 3 cloves garlic, chopped
• 1 teaspoon fresh ginger, grated
• 1/2 jar red curry paste (I love Thai Kitchen)
• 4 cups vegetable broth, divided
• 2-3 dried Thai red chiles, broken in half and seeds shaken out
• Mushrooms, I used beech the first time and baby bellas the second time
• Tofu, air-fried in the convection oven
• 2 tablespoons corn starch
• 1 can full-fat coconut milk
• 1//2 cup peanut butter, smooth, natural
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoon agave syrup
• juice from 1-1/2 limes
• 1 brick ramen noodles
• Garnish: with a slice of lime and some chopped cilantro

Mix 2 tablespoons cornstarch with salt and pepper in a large bowl.

Press the tofu while you get the convection oven preheated to 400F.

Cut tofu into bite-sized cubes and toss into the flour, spices mixture to coat well.

Place tofu on a wire rack, this one is made by the Copper Chef and I use it all the time to air-fry in my convection oven. Bake for 20-25 minutes til tofu is brown on the outside.

To begin the soup add 1/4 cup water, garlic and ginger to a Dutch oven. Saute about 2 minutes.

Add the curry paste and cook another minute.

Add 3 cups of the vegetable broth and the coconut milk. Stir well and cook over low heat.

Mix the last cup of vegetable broth with the peanut butter to combine them well.

Add the broth/peanut butter to the soup pot with the chilies, soy sauce, agave and lime juice. In a small pot get the water in heating to cook your ramen in.

Remove baked tofu from oven and set aside until soup is ready to serve.

Taste broth to see if it needs any extra lime juice, soy sauce or curry paste. Simmer 8-10 minutes.

Add the mushrooms and cook for another 2-3 minutes. Cook the ramen noodles in the hot water.

To serve add noodles to your soup bowl, add some of the tofu and pour the broth over it all. Garnish and enjoy!!

Let me know how you like the soup or what additions you made to it.