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Ingredients
  • subheading: Noodles:
  • 6.5 oz dry rice noodles I used 5mm thick noodles
  • subheading: Mushrooms and Shallots:
  • 7 oz fresh oyster mushrooms or other mushroom of choice
  • Neutral oil for cooking
  • soy sauce to taste
  • 5 small Asian shallots thinly sliced
  • subheading: Soup Base:
  • 1 tbsp neutral oil
  •  
  • ½ tbsp finely grated or minced ginger
  • 5 cloves garlic minced
  • 2 tbsp peanut butter , I used chunky peanut butter (see notes)
  • ½ tbsp curry powder (see notes)
  • 1 tbsp coconut sugar or palm sugar (see notes)
  • 2 ½ cups vegetable broth see notes
  • 1 tbsp soy sauce or tamari for gluten-free option
  • 1 tbsp vegan fish sauce or sub soy sauce (see notes) homemade fish sauce recipe here
  •  
  • ¾ cup coconut cream , unsweetened (see notes for coconut milk alternative)
  • 1 tbsp lime juice (optional)
  • Chili garlic sauce , sirracha, or chili oil for spice (optional), see homemade chili garlic sauce recipe here
  • Salt to taste
  • subheading: To Serve:
  • Chopped scallion
  • Fresh Thai basil leaves
  • Roasted peanuts chopped
  • Fresh lime juice
  •  
  • More chili sauce or chili oil to finish, homemade chili garlic sauce recipe here
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