Vegetarian Ramen Noodles

In a large pot, combine your broth, coconut milk, coconut aminos, honey, peanut butter, and curry paste. Stir to combine. Add in your mushrooms, ginger, and garlic. Set over medium heat and bring to a simmer. Reduce the heat to medium-low and simmer for about 15 minutes.

Bring your soup to a boil over high heat and stir in your noodles, lime juice, spinach, cilantro, and basil. Let sit until noodles are soft, about 5 minutes.

Ladle the soup into bowls and top with peanuts. For an extra zing, roast your peanuts while your soup is cooking. Once cool, chop them up and add them to your soup bowl. Optional additional garnish: extra cilantro/basil.