Thai Peanut Noodle Soup

• porciones: 4 servings
• tiempo activo: 10 minutes
• tiempo total: 30 minutes

Ingredientes

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

Instrucciones

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.

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.

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.

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