Vegan Peanut Satay Noodle Soup will bring you a delightful culinary experience with its rich peanut broth and the abundance of other ingredients. This dish is a fantastic choice for chilly days, and you can enjoy a truly scrumptious vegan meal.
Ingredients:
- 2-3 cloves of garlic, minced
- 2-3 shallots, finely chopped
- 1-2 inches of ginger, minced
- 200g oyster mushrooms, thinly sliced
- 200g rice noodles
- 2-3 spring onions, chopped
- 1/4 cup crushed peanuts
- 1/4 cup Thai basil leaves, chopped
- 2-3 roasted peanuts
- 1-2 tablespoons chili oil
- Salt and sugar, to taste
- Coconut milk (or coconut cream) and lime juice, for finishing
Instructions:
- First, prepare the soup base. In a pot, heat some cooking oil and sauté the garlic, shallots, and ginger until fragrant. Then, add the oyster mushrooms and stir-fry until they are cooked.
- While the soup base is simmering, cook the rice noodles according to the instructions on the package. Once the noodles are cooked, rinse them with cold water to prevent overcooking.
- Next, add the spring onions, Thai basil leaves, crushed peanuts, and roasted peanuts to the soup base. Stir well and simmer for a few more minutes.
- Finally, add the chili oil, salt, and sugar to the soup base to adjust the seasoning. Then, mix in the coconut milk (or coconut cream) and lime juice to add a fresh, tangy flavor.
- To serve, divide the cooked rice noodles into bowls and ladle the vegan peanut satay soup over them. Garnish with additional shallots and spring onions, a few slices of oyster mushrooms, and Thai basil leaves. You can also sprinkle some crushed peanuts and roasted peanuts on top.
Read more: Vegetarian Spring Rolls – A Delectable Plant-Based Dish from Vietnam
