Peanut Satay Noodle Soup

Name: Peanut Satay Noodle Soup
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; 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

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Hopefully by the time you are reading this, the weather will have warmed up again here in the Northeast. We had a brief flash of summer weather recently which had some turning on their AC to cool...

Keywords

asian
easy dinner
entrées
healthy
light dishes
lunch
soups/stews
vegan
vegetarian
recipes

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