3TbspThai red curry pasteThai Kitchen or Aroy-D are vegan
1/4cuplemongrasssliced (white section of stalk)
1 1/2cupsdefatted peanut flour(Unsweetened peanut butter powder). See notes for substitutions
Toppings
Cilantro
Chili Garlic Sauce, or favorite hot sauce
Instructions
Add the vegetable broth to a large soup pot and bring to a simmer.
Add the mushrooms, tofu, and chilis to the broth and let simmer.
In a separate pot, cook the rice noodles according to package directions. When done, rinse, and set aside in a bowl.
Prepare the soup base while your noodles and soup simmer. Add all ingredients except the peanut flour, and blend in a high-speed blender.
Add peanut flour to soup base along with about a cup of the soup broth, and blend. Scrape down the sides to incorporate fully.
When completely smooth, scoop the soup base into the simmering pot of vegetable broth and use a whisk to incorporate fully into the broth (you may notice some clumps, but keep whisking).
When simmering again, add the noodles and bell peppers.
When noodles and bell peppers are heated (after a few minutes), serve, garnish, and enjoy!
Notes
Note that the nutritional values will depend on the selections made for certain ingredients, such as tofu, using low or no sodium broth or water, or any substitutions made.Additional notes about ingredients and substitutions are in the recipe writeup