Sweet & Spicy Pretzel and Nut Mix
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Peanut Curry Soup
Peanut Curry Soup
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Ingredients
- 8 ounces rice noodles, uncooked
- 2-3 tablespoons sesame oil
- 2 cups shiitake mushrooms, chopped
- 2 shallots, thinly sliced
- 2 tablespoons peanut butter
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1 tablespoon Morton & Bassett Curry
-
1 teaspoon Morton & Bassett Ground Ginger
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1 teaspoon Morton & Bassett Garlic Powder
- 2 ½ cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 cup coconut cream
- 1 lime, juiced
- 2 tablespoons chili crisp
- 2 green onions, sliced
- 2 tablespoon peanuts, chopped
Directions
- Cook noodles to package instructions and set aside.
- In a large pot, heat 1 tablespoon of oil. Add the mushrooms and cook for 4-5 minutes, until lightly browned. Transfer to a plate and set aside. Add the shallots into the same pot, adding 1 tablespoon of oil if necessary. Carefully cook the shallots until crispy. Remove from the pot and set aside.
- In the same pot, add 1 tablespoon of oil and add peanut butter, M&B Curry, M&B Ground Ginger, and M&B Garlic Powder. Cook for 2-3 minutes before adding vegetable broth, soy sauce, fish sauce, coconut cream, lime juice, and chili crisp. Stir to fully combine and simmer for 5 minutes.
Add noodles into the soup and continue to simmer for 2-3 minutes.
To serve, top each bowl of soup with mushrooms, lime, crispy shallots, green onion, and peanuts.