Serve on rice, noodles, vegetables or meats.
2 tablespoonschopped fresh ginger
1 canchicken broth (15 oz can, more if needed; substitute vegetable broth to make vegan)
1 cupnon-hydrogenated peanut butter
1 tablespoontamari sauce (more to taste)
1chopped tarragon, chives or Thai basil leaves
Place peanut butter in a sauce pan over low heat. Stir and add broth until you get desired consistency. Add chopped ginger, tamari and herbs of choice and simmer for a few minutes. Allow to cool.