Peanut Satay Noodle Soup (Printable Version)

# What You'll Need:

→ Noodles

01 - 185g dry rice noodles (5mm thick)

→ Mushrooms and Shallots

02 - 200g fresh oyster mushrooms
03 - Neutral oil for cooking
04 - Soy sauce to taste
05 - 5 small Asian shallots, thinly sliced

→ Soup Base

06 - 1 tbsp neutral oil
07 - 1/2 tbsp finely grated ginger
08 - 5 cloves garlic, minced
09 - 2 tbsp chunky peanut butter
10 - 1/2 tbsp Southeast Asian curry powder
11 - 1 tbsp coconut sugar or palm sugar
12 - 600ml vegetable broth
13 - 1 tbsp soy sauce or tamari
14 - 1 tbsp vegan fish sauce
15 - 180ml unsweetened coconut cream
16 - 1 tbsp lime juice
17 - Chili garlic sauce or chili oil to taste
18 - Salt to taste

→ Garnish

19 - Chopped scallions
20 - Fresh Thai basil leaves
21 - Roasted peanuts, chopped
22 - Fresh lime wedges
23 - Chili oil for finishing

# Step-by-Step Directions:

01 - Place noodles in a large heatproof bowl and submerge completely in boiling water. Allow to soak for 15-20 minutes until pliable and chewy. Noodles will turn white and no longer translucent when ready. Drain and set aside.
02 - Heat a large pot over high heat. Add a small amount of oil and add the mushrooms. Sauté until lightly browned, approximately 3-4 minutes per side. Season with soy sauce and cook for a few more minutes. Remove mushrooms and set aside on a plate.
03 - In the same pot, add more neutral oil and heat over medium-high heat. Add sliced shallots and stir occasionally until golden brown. Remove from oil and set aside uncovered to maintain crispness.
04 - Remove most of the oil from the pot, leaving about 1 tablespoon. Over high heat, add ginger and garlic, sautéing until aromatic, about 2 minutes. Add peanut butter, curry powder, and sugar, mixing until well incorporated.
05 - Pour in vegetable broth, soy sauce, and vegan fish sauce. Mix well, cover, and bring to a boil, about 5 minutes. Reduce heat to medium, then add coconut cream and lime juice. Season with salt or additional soy sauce as needed.
06 - Allow soup to simmer for 2-3 more minutes. Adjust seasoning with additional soy sauce, sugar, or lime juice to taste. Add chili sauce if using. Add the soaked noodles to the hot broth and simmer for 1-2 minutes to heat through.
07 - Ladle the noodle soup into bowls. Top with sautéed mushrooms, crispy shallots, roasted peanuts, chopped scallions, Thai basil leaves, and chili oil. Finish with a squeeze of fresh lime juice. Serve immediately while hot.

# Helpful Notes:

01 - Use unsweetened peanut butter. If using sweetened varieties, reduce or omit the added sugar.
02 - Southeast Asian curry powders are milder than Indian varieties and better suited for this dish.
03 - For faster preparation, you can cook dried noodles directly in the soup.
04 - You can substitute coconut cream with 240ml coconut milk and reduce broth to 480ml.

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