Thai Peanut Noodle Soup

Ingredients

• 6 tbsp. vegetable oil, divided
• 8 oz. cremini mushrooms, stemmed and sliced 1/4“ thick
• 2 tbsp. plus 1/8 tsp. kosher salt, divided
• 6 oz. pad Thai rice noodles
• 4 cloves garlic, minced
• 2 tbsp. minced or grated ginger
• 2 tbsp. red Thai curry paste
• 1 (14.5-oz) can unsweetened coconut milk
• 1/4 c. low-sodium soy sauce
• 3 tbsp. creamy natural peanut butter
• 4 c. low-sodium vegetable broth
• 1 small red bell pepper, seeded and sliced
• 2 tbsp. fresh lime juice
• 8 cilantro sprigs
• 1 c. Thai or regular basil leaves
• 1 c. unsalted roasted peanuts

Instructions

1. In a large pot over medium heat, heat 3 tablespoons oil. Cook mushrooms, tossing occasionally, until golden brown and crisp, 8 to 10 minutes; season with ⅛ teaspoon salt. Transfer mushrooms to a plate.
2. Meanwhile, bring a medium pot of water to a boil and stir in remaining 2 tablespoons salt. Add noodles and cook, stirring occasionally, until tender, 5 to 6 minutes, depending on thickness. Drain, transfer to a medium bowl, and toss with 1 tablespoon oil; set aside.
3. In same large pot over medium heat, heat remaining 2 tablespoons oil. Cook garlic, ginger, and curry paste, stirring, until fragrant, about 1 minute. Stir in milk, soy sauce, and peanut butter until combined. Stir in broth and bring to a boil over high heat. Add bell pepper, reduce heat to medium-low, and simmer until tender, about 3 minutes. Stir in lime juice and mushrooms.
4. Divide noodles among bowls. Spoon peanut broth and vegetables over. Top with cilantro, basil, and peanuts.