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 kaffir lime leaves
- 2 lemongrass stalks
- 3 slices ginger
- 200ml coconut milk
- 500ml water
- 1 tsp salt
- 1/2 tbsp sugar
- 40ml vegan fish sauce
- 3 Thai bird's eye chilies
- Juice of 2 limes
- 4 tofu puffs
Noodles
- Noodles of choice
Preparation
Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius).
Wash the mushrooms and drain the water, then pat dry with a paper towel and shred into small pieces.
Coat the shredded mushrooms with garlic powder, mushroom powder, paprika, salt, and pepper.
Add olive oil and mix to combine, then transfer to a baking tray and bake for 20-25 minutes.
In a saucepan, heat all the soup base ingredients on low heat, stirring constantly to avoid curdling.
Cook for 2-3 minutes, then add tofu puffs or any favorite protein and vegetables.
Cook for another 1-2 minutes and turn off the heat.
Cook the noodles according to package directions.
Transfer the noodles to a serving bowl, pour the spicy coconut lime soup over them, and top with tofu puffs and baked shredded oyster mushrooms.
Serve with lime.
Tips
This soup is Thai-inspired and features pungent kaffir lime leaves for citrus flavor, making it addictive and refreshing.
Prep time is 15 minutes and cook time is 15 minutes, yielding 2-3 servings.
