Step 1

In a large pot, heat the olive oil on medium high. Then add the chopped garlic and grated ginger. Saute, reducing heat as needed for a minute or 2 to cook the garlic.

Step 2

Now, add the curry paste, and stir it into the garlic and ginger. Cook for another minute.

Step 3

Then add 3 cups of veggie broth and the coconut milk. Stir to combine everything. Reduce heat to low and simmer.

Step 4

Next, in a medium sized bowl, whisk together the remaining cup of broth and the peanut butter. I find this makes it easier to incorporate the peanut butter.

Step 5

Now, add the peanut butter and broth to the pot and whisk to combine.

Step 6

Then add the soy sauce, agave and lime juice. Simmer on low for 5-10 minutes to develop the flavors. Taste and adjust seasonings. Add a pinch of salt if needed or more lime juice or agave if needed.

Step 7

Right before serving, add the ramen noodles into the pot(add 9 oz if you want more broth or 12 oz if you want it more noodle heavy). Simmer them, cooking according to package directions. They usually only take a minute or two.

Step 8

Serve immediately as is, or add the optional toppings, veggies or tofu or whatever you want.