Vegan Peanut Satay Noodle Soup

• servings: 3 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

6 ½ oz dry rice noodles (I used 5mm thick noodles)

7 oz fresh oyster mushrooms (or other mushroom of choice)

Neutral oil (for cooking)

soy sauce (to taste)

5 small Asian shallots (thinly sliced)

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, see notes)

1/2 tbsp curry powder (see notes)

1 tbsp coconut sugar (or palm sugar, see notes)

2 1/2 cups vegetable broth (see notes)

1 tbsp soy sauce (or tamari for gluten-free option)

1 tbsp vegan fish sauce

3/4 cup coconut cream (, unsweetened, see notes for coconut milk alternative)

1 tbsp lime juice (optional)

Chili garlic sauce

Salt (to taste)

Chopped scallion

Fresh Thai basil leaves

Roasted peanuts (chopped)

Fresh lime juice

More chili sauce or chili oil

Directions

Noodles

Place the noodles in a large heat proof bowl. Pour boiling hot water in the bowl until the noodles are completely submerged. Mix the noodles around a bit and leave to soak for 15 to 20 minutes or until the noodles are pliable and the noodles are chewy.Alternatively, you can also opt to just cook down the dried noodles directly in the soup later on!

They’ll turn while and no longer translucent once chewy. Remove the noodles from the water and then set aside.

Other option: You can quickly boil the noodles until cooked to your liking.

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. (Don’t burn them like I did haha). 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 soaked noodles.

Leave for 1-2 minutes for the noodles to cook a bit more. You can also just place the cooked noodles in a large bowl and then pour over the soup when it's very hot.

Note: the noodles will cook down a little bit more from the hot soup.

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.

Enjoy while hot!

Nutrition

• Calories: 581 kcal
• Total Fat: 32 g
• Saturated Fat: 20 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Sodium: 1301 mg
• Total Carbohydrate: 69 g
• Dietary Fiber: 5 g
• Total Sugars: 6 g
• Protein: 10 g