Coconut Curry Peanut Ramen - Ends + Stems with Chef Alison

Ingredients

• 1 clove Garlic
• 1 ⁄ 2 Red Onion
• 1 teaspoon Canola Oil
• 8 ounces Button Mushrooms
• 3 Tablespoons Red Curry Paste
• 8 cups Vegetable Stock
• 1 ⁄ 4 cup Peanut Butter (smooth)
• 1 15-ounce can Coconut Milk
• 2 cups Sugar Snap Peas
• 3 packages Ramen Noodles (dry, 12 ounces)
• 1 cup Edamame (frozen, shelled)
• 1 Lime
• 2 Tablespoons Soy Sauce