1small red bell pepper sliced(or red chili pepper, if you want it spicy)
1tablespoonminced fresh ginger
1tablespoonred curry paste
1can(14 oz) coconut milk, well-shaken
juice from one lime
2tablespoonssoy sauce(or, if you're not a practicing vegetarian, fish sauce, for extra umami)
1teaspoontoasted sesame oil(optional)
1/3cupcreamy peanut butter
3packs ramen noodles(3 ounces each), discard the flavor packets.
2green onions, thinly sliced
Heat 1 tablespoon oil to 4 or 5 quart dutch oven or stock pot over medium until shimmering. Add the mushrooms, sweet potatoes, and peppers and stir to mix. Cover, and cook for 8 to 10 minutes, or until the mushrooms have given off their liquid, and the sweet potato dices are soft.
Scootch the vegetables aside and add 1 tablespoon oil to the cleared area. Add the ginger, garlic, curry paste, pimenton and turmeric to the oil and stir until it creates a fragrant paste, 30-60 seconds.
Increase heat to medium-high, and pour in the stock and coconut milk and stir. Add the lime juice, soy sauce (or fish sauce), brown sugar, and sesame oil. When the soup just begins to come to a boil (bubbles break the surface), reduce heat to medium-low.
Place the peanut butter in a heat-proof bowl, and add two ladles of the hot soup to it. Whisk until completely mixed, and add to the soup. Add the ramen to the soup, and cook for 3 minutes. Reduce heat to low.
Add half of the green onions and cilantro to the soup and stir. To serve, ladle soup into bowls, and divide the remaining green onions and cilantro, plus the chopped peanuts, among the bowls.
Vegetarian Thai Peanut Soup was originally published on https://soupaddict.com/vegetarian-thai-peanut-soup/