Description
Hearty peanut broth soup with rice noodles and pumpkin is delicious comfort food with a plethora of vegetables and warm chili spice.
Ingredients
Units
Scale
For the broth
- 2 tbsp smooth peanut butter
- 1 can vegetable stock
- 1 tbsp soy sauce
- 2 tsp sriracha (or less, as per taste)
- 2 tsp sweet chili sauce
- 1 cup water
Other ingredients
- 1 cup pumpkin, peeled and diced
- handful of mixed mushrooms
- 2 scallions, cut into 1 inch pieces
- 1/4 cup lotus stem, sliced
- 4 to 5 snow-peas
- rice noodles (for 2)
- few sliced red chili peppers
- 2/4 cup diced tofu
- handful of fresh cilantro
- few lemon wedges
Instructions
To make the broth
- Add vegetable stock and water in a deep pot and bring to a simmer.
- In a separate bowl mix together peanut butter, soy sauce, sriracha and sweet chili sauce.
- Once the broth starts to simmer add the peanut butter mix to it and stir gently to mix well. Continue to cook on low heat for 5 minutes. Give it a taste and adjust the seasoning.
- Turn the heat to minimum and leave the broth covered while you prepare the veggies for soup.
To put the soup together
- Steam pumpkin and lotus stem together till they turn soft.
- Stir fry mixed mushrooms & snow peas in a little oil with some salt for a few minutes.
- Boil rice noodles until soft and strain. run through ta water to cool completely (this will avoid them from sticking to each other).
- Divide the noodles and veggies into 2 bowls. Ladle the hot peanut broth on it.
- Place few pieces of tofu and sliced red chili pepper. Sprinkle chopped cilantro, scallions and serve with a wedge of lemon.
- Category: Main