Vegan Spicy Coconut Lime Noodle Soup
Ingredients
Baked oyster mushrooms
- 250g oyster mushrooms
- 1 tsp garlic powder
- 1 tsp mushroom powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 tbsp olive oil
Soup base
- 3 makrut lime leaves
- 2 lemongrass
- 3 slices of ginger
- 200ml coconut milk
- 500ml water
- 1 tsp salt
- 1/2 tbsp sugar
- 40ml vegan fish sauce
- 3 Thai chili peppers
- Juice of 2 limes
- 4 tofu puffs
Noodles
- Your favorite noodles (as desired)
Preparation
Preheat oven to 400 degrees F (204 C).
Wash the mushrooms and drain out the water. Use paper towel to tap out the excess water.
Shred the mushrooms into small pieces and coat them with all the seasonings before adding the olive oil.
Mix to combine and transfer to a baking tray, then bake for 20-25 minutes.
In a saucepan, heat all the soup base ingredients over low heat. Ensure the soup doesn’t boil and stir constantly to avoid curdling.
Cook for about 2-3 minutes, then add the tofu puffs or your favorite protein and vegetables. Cook for another 1-2 minutes and turn off the heat.
Cook the noodles according to package instructions.
Transfer the noodles to a serving bowl, pour the soup over them, top with tofu puffs and baked mushrooms, and serve with lime.
Notes
Prep time: 10 minutes
Cook time: 10 minutes
Baked time: 25 minutes
Serves 2-3
