As the weather is slowly becoming cooler, the couch is looking like a better option than going out… and your ALL about warm and nourishing foods…

Ahhh then then bowl of deliciousness is perfect 🙂 

Ready from fridge to plate in less than 25MINUTES its the perfect mid-week nourishing dinner. 

• Optional Garnishes

  Lime wedges, chopped peanuts, mint leaves and/or sesame seeds.

• No Peanut Butter

  Use almond butter instead.

• Nut-Free

  Use tahini instead of peanut butter.

• Leftovers

  Store in an airtight container in the fridge for up to three to five days.

• More Protein

  Add tofu or a boiled egg.

• No Coconut Sugar

  Sweeten with honey instead.

• No Red Curry Paste

  Use green curry paste instead.

• No Ramen Noodles

  Use spaghetti noodles, vermicelli noodles or buckwheat noodles instead.

Serves 4

Ingredients (Choose organic where possible)

• 2/3 tsp Avocado Oil

• 2/3 tsp Ginger (minced)

• 2/3 Garlic (clove, minced)

• 2 tsps Thai Red Curry Paste

• 2 2/3 cups Organic Vegetable Broth (low sodium)

• 1/2 cup Lite Coconut Milk (from the can)

• 1/3 cup All Natural Peanut Butter

• 2 tsps Tamari

• 2 tsps Coconut Sugar

• 2/3 Lime (juiced)

• 2 cups Mushrooms (sliced)

• 189 grams Gluten-Free Ramen Noodles (dry)

• 1 1/3 cups Baby Spinach

Method:

1. Add the avocado oil, ginger and garlic to a pot over medium-low heat. Saute for 1 to 2 minutes. Add the curry paste and stir to combine.
2. Add the vegetable broth, coconut milk, peanut butter, tamari, coconut sugar, and lime juice to the pot. Whisk to combine. Add the sliced mushrooms and simmer for 5 to 10 minutes.
3. While the soup simmers, cook the noodles according to the directions on the package and set aside.
4. During the last minute, add the spinach and then remove from heat. Divide the noodles into bowls and top with the soup. Add optional garnishes (see notes) and enjoy!