How to make
1 tbsp (15 mL)vegetable oil
1shallot, finely chopped
1clove garlic, minced
1 tbsp (15 mL)minced peeled fresh ginger
1 tbsp (15 mL)curry powder
1 tsp (5 mL)ground cumin
Pinch (0.5 mL)hot pepper flakes (optional)
1-1/2 cups (375 mL)shiitake mushrooms (about 100 g), stemmed and thinly sliced
1 pkg (1 L)PC® Plant-Based Chickenless Broth
1 cup (250 mL)coconut milk (full-fat)
¼ lb (113 g)instant noodles or other thin noodles, such as rice vermicelli or rice stick noodles
1-1/2 cups (375 mL)snow peas, trimmed and thinly sliced
1 tbsp (15 mL)packed brown sugar
Pinch (0.5 mL)salt
2 tsp (10 mL)fresh lime juice
- Fresh cilantro sprigs, for garnish
How to make
- Step 1
Heat oil in large saucepan over medium heat. Cook shallot, garlic, and ginger, stirring occasional-ly, until softened, 2 to 3 minutes. Add curry powder, cumin, and hot pepper flakes (if using); cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
- Step 2
Add mushrooms, broth, and coconut milk; bring to a boil. Add noodles and snow peas; reduce heat to a simmer and cook, stirring occasionally, until noodles and vegetables are tender, about 5 minutes.
- Step 3
Stir in brown sugar and salt; cook 2 minutes. Remove from heat and stir in lime juice. Top with cilantro.
- Try this:
For extra protein, serve with slices of seared firm tofu, or stir cubed firm tofu right into the soup.