Peanut Satay Noodle Soup | The Kitchen Scout

Ingredients

• 6 ounces dry rice noodles (size large, about 5mm thick)
• 7 ounces fresh oyster mushrooms (can be swapped for other varieties), chopped
• 2 shallots, peeled and sliced into thin rings
• 3 Tablespoons neutral oil such as sunflower or canola
• 2 teaspoons finely grated or minced ginger
• 5 cloves garlic, minced
• 2 Tablespoons peanut butter (I used a chunky variety, see note)
• 1 1/2 teaspoons mild curry powder
• 1 Tablespoon brown sugar (see note)
• 3 cups vegetable broth
• 1 Tablespoon soy sauce or tamari, plus more to taste
• 1 Tablespoon fish sauce
• 2 teaspoons black vinegar, more to taste
• 1, 5.4 ounce can coconut cream (not milk)
• 1 Tablespoon lime juice
• Salt to taste
• Garnish:
• Chopped Scallions
• Fresh Thai basil leaves, chopped (or a combo of basil and mint)
• Roasted unsalted peanuts, chopped
• Fresh Lime juice
• Chili sauce such as Fly by Jing's or Trader Joe's