1. Heat a little oil in a large saucepan. Add the onion, sweet potato, and red peppers. Cover and cook over medium heat for 8–10 minutes, until the sweet potato is tender.
2. Remove the vegetables and leave to the side. Add another tablespoon of oil to the pan. Stir in the ginger, garlic, and curry paste, cooking for about 60 seconds until fragrant.
3. Return the vegetables to the pan and turn the heat up to medium-high. Pour in the Potts' stock and coconut milk, stirring to combine. Add the lime juice, soy sauce, and brown sugar. Bring to a boil, then reduce to a gentle simmer.
4. Put the Smoked Chilli peanut butter in a heatproof bowl and whisk in two ladles of hot soup until smooth, then stir into the soup.
5. Add the ramen noodles and cook for 3 minutes, then lower the heat.
6. Stir in sliced spring onion for a little crunch, then ladle into bowls and top with extra spring onion and chopped peanuts.
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