Name: Thai Peanut Noodle Soup
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 6 tbsp. vegetable oil, divided -; 8 oz. cremini mushrooms, stemmed and sliced 1/4" thick -; 2 tbsp. plus 1/8 tsp. kosher salt, divided -; 6 oz. pad Thai rice noodles -; 4 cloves garlic, minced -; 2 tbsp. minced or grated ginger -; 2 tbsp. red Thai curry paste -; 1 (14.5-oz) can unsweetened coconut milk -; 1/4 c. low-sodium soy sauce -; 3 tbsp. creamy natural peanut butter -; 4 c. low-sodium vegetable broth -; 1 small red bell pepper, seeded and sliced -; 2 tbsp. fresh lime juice -; 8 cilantro sprigs -; 1 c. Thai or regular basil leaves -; 1 c. unsalted roasted peanuts -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Thai Peanut Noodle Soup

1. 6 tbsp. vegetable oil, divided -

2. 8 oz. cremini mushrooms, stemmed and sliced 1/4" thick -

3. 2 tbsp. plus 1/8 tsp. kosher salt, divided -

4. 6 oz. pad Thai rice noodles -

5. 4 cloves garlic, minced -

6. 2 tbsp. minced or grated ginger -

7. 2 tbsp. red Thai curry paste -

8. 1 (14.5-oz) can unsweetened coconut milk -

9. 1/4 c. low-sodium soy sauce -

10. 3 tbsp. creamy natural peanut butter -

11. 4 c. low-sodium vegetable broth -

12. 1 small red bell pepper, seeded and sliced -

13. 2 tbsp. fresh lime juice -

14. 8 cilantro sprigs -

15. 1 c. Thai or regular basil leaves -

16. 1 c. unsalted roasted peanuts -

How to cook deliciously - Thai Peanut Noodle Soup

1. Stage

In a large pot over medium heat, heat 3 tablespoons oil. Cook mushrooms, tossing occasionally, until golden brown and crisp, 8 to 10 minutes; season with ⅛ teaspoon salt. Transfer mushrooms to a plate.

2. Stage

Meanwhile, bring a medium pot of water to a boil and stir in remaining 2 tablespoons salt. Add noodles and cook, stirring occasionally, until tender, 5 to 6 minutes, depending on thickness. Drain, transfer to a medium bowl, and toss with 1 tablespoon oil; set aside.

3. Stage

In same large pot over medium heat, heat remaining 2 tablespoons oil. Cook garlic, ginger, and curry paste, stirring, until fragrant, about 1 minute. Stir in milk, soy sauce, and peanut butter until combined. Stir in broth and bring to a boil over high heat. Add bell pepper, reduce heat to medium-low, and simmer until tender, about 3 minutes. Stir in lime juice and mushrooms.

4. Stage

Divide noodles among bowls. Spoon peanut broth and vegetables over. Top with cilantro, basil, and peanuts.