Ingredients: |
Ingredients: Noodles
6.5 oz dry rice noodles (ramen, udon, etc)
Mushrooms and Shallots
7 oz fresh chanterelle, oyster mushrooms, or other mushroom of choice
Neutral oil for cooking
soy sauce to taste
5 small Asian shallots thinly sliced
Soup Base
1 tbsp neutral oil
1/2 tbsp finely grated or minced ginger
5 cloves garlic minced
2 tbsp peanut butter , I used chunky peanut butter
1/2 tbsp curry powder (see notes)
1 tbsp coconut sugar or palm sugar
2 1/2 cups vegetable broth see notes
1 tbsp soy sauce or tamari for gluten-free option
1 tbsp vegan fish sauce or sub soy sauce (see notes) homemade fish sauce recipe here
3/4 cup unsweetened coconut cream or milk
1 tbsp lime juice
Chili garlic sauce , sirracha, or chili oil for spice (optional)
Salt to taste
To Serve
Chopped scallion
Fresh Thai basil leaves
Fresh cilantro
Roasted peanuts chopped
Fresh lime juice
More chili sauce or chili oil to finish
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Directions: |
Directions:Cook noodles according to instructions. Remove the noodles from the water and then set aside.
Mushrooms and Shallots
Heat a large pot over high heat (note: this will be the same pot used for the soup later on for minimal clean-up).
Once hot, add a little oil then add in the mushrooms. Sauté until lightly browned on each side, around 3 to 4 minutes on each side. Season the mushrooms with a little soy sauce and then cook down for a few more minutes. Set the mushrooms aside on a small plate. In the same pot, add more neutral oil. Allow to heat over medium to medium high heat. Once hot, add in the sliced shallots. Move around the shallots in the oil until golden brown. Remove the shallots from the oil and set aside. They will continue to crisp up as they cool. Don’t cover the shallots so they stay crispy.
Soup Base
Remove most of the oil in the pot. I kept around 1 tbsp of the oil. In the same pot over high heat, add in the ginger and garlic. Sauté until aromatic, 2 minutes.
Add in the peanut butter, curry powder, and sugar. Mix until well-incorporated.
Pour in the vegetable broth, soy sauce, vegan fish sauce, and mix well. Cover the pot and leave to simmer until it boils, around 5 minutes.
Once it boils, lower the heat to medium and then pour in the coconut cream and lime juice. Taste the soup and season with salt or more soy sauce, if needed.
Leave the soup to simmer for 2 to 3 more minutes. Taste the soup and feel free to adjust to your taste by adding more soy sauce, sugar, or lime juice.
Add in the lime juice and chili sauce, if using, then mix well with the soup. Add in the noodles.
To Serve
Top the noodle soup with the mushrooms, crisp shallots, roasted peanuts, chopped scallion, Thai basil leaves, and chili oil before being finished with a squeeze of lime juice if you'd like.
** You can also add things like: thinly sliced chicken breast, shrimp, or zucchini. |
This recipe for Peanut Satay Noodle Soup is from