Step 1

Place the noodles in a large heat proof bowl. Pour boiling hot water in the bowl until the noodles are completely submerged. Mix the noodles around a bit and leave to soak for 15 to 20 minutes or until the noodles are pliable and the noodles are chewy.Alternatively, you can also opt to just cook down the dried noodles directly in the soup later on!

Step 2

They’ll turn while and no longer translucent once chewy. Remove the noodles from the water and then set aside.

Step 3

Heat a large pot over high heat (note: this will be the same pot used for the soup later on for minimal clean-up).

Step 4

Once hot, add a little oil then add in the mushrooms. Sauté until lightly browned on each side, around 3 to 4 minutes on each side.

Step 5

Season the mushrooms with a little soy sauce and then cook down for a few more minutes. Set the mushrooms aside on a small plate.

Step 6

In the same pot, add more neutral oil.

Step 7

Over medium high heat, add in the sliced shallots.

Step 8

Move around the shallots in the oil until golden brown. (Don’t burn them like I did haha). Remove the shallots from the oil and set aside. Don’t cover the shallots so they stay crispy.

Step 9

Remove most of the oil in the pot. I kept around 1 tbsp of the oil. In the same pot over high heat, add in the ginger and garlic.

Step 10

Sauté until aromatic, 2 minutes.

Step 11

Add in the peanut butter, curry powder, and sugar.

Step 12

Mix until well-incorporated.

Step 13

Pour in the vegetable broth, soy sauce, vegan fish sauce, and mix well. Cover the pot and leave to simmer until it boils, around 5 minutes.

Step 14

Once it boils, lower the heat to medium and then pour in the coconut cream and lime juice. Taste the soup and season with salt or more soy sauce, if needed.

Step 15

Leave the soup to simmer for 2 to 3 more minutes. Taste the soup and feel free to adjust to your taste by adding more soy sauce, sugar, or lime juice.

Step 16

Add in the lime juice and chili sauce, if using, then mix well with the soup.

Step 17

Add in the noodles. If you're adding dried noodles, they'll of course take longer to cook in the soup (usually around 8 to 10 minutes).

Step 18

Cook the chewy noodles for 2-3 more minutes until the noodles are cooked to your liking.

Step 19

Top the noodle soup with the mushrooms, crisp shallots, roasted peanuts, chopped scallion, Thai basil leaves, and chili oil before being finished with a squeeze of lime juice if you'd like.

Step 20

The noodles will cook down a little bit more from the hot soup. Enjoy!