2-3 tsp olive oil

1 small onion, chopped

1 tsp grated ginger

3 cloves chopped garlic

1 box vegetable broth, reserve 1 cup

1 can coconut milk, full fat

1 tsp green curry paste

1/2 cup crunchy peanut butter

2 Tbl soy sauce

2 Tbl agave syrup

Juice and zest of 2 limes

1 box ramen (more or less if you like)

Mushrooms thinly sliced

Cilantro

In a large pot, heat olive oil. Add onion, ginger and garlic. Sauté until fragrant. Add curry paste and cook for 1 minute.

Add vegetable broth (reserving 1 cup for later) and coconut milk. Stir and turn heat down to a low simmer. 

In a separate bowl, combine crunchy peanut butter and remaining vegetable broth. Whisk until smooth. Add to soup pot.

Stir in soy sauce, agave, and the zest and juice of limes. Allow to simmer slowly for about 5 minutes to allow flavors to marry. Taste for seasoning. Add additional soy sauce if more salt is needed. 

Add the very end, add sliced mushrooms and Ramen. Cook according to package Ramen package directions. Note: The more Ramen you add, the thicker the soup will become. If you like it more soupy, add less Ramen. 

Serve immediately with a squirt of lime and top with fresh cilantro.