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Scorched Pepper & Peanut

Yield 8-10 servings

One of our favorite soups for its light-yet-rich broth, this soup is packed with detoxifying shiitakes, plenty of green and crunchy peanuts + rice noodles.  The ingredient, however, that really shines is the scorched peppers, which are sweet and when roasted in the oven develop a depth of flavor that's hard to beat with simple roasted peppers from a jar.

Try this simple soup and as always don't forget to play around with it a bit and add extras like asparagus or sugar snap peas!

Ingredients

1 pkg vermicelli rice noodles

1 bag sweet peppers

1 pkg mixed mushrooms

2 cloves garlic, sliced

1 yellow onion, sliced in slivers

1 tsp coconut oil

1 tsp red chili paste

2 limes, zested & juiced

1 Tbsp fish sauce (optional)

1 quart vegetable stock

½ pkg baby kale 

½ bunch cilantro, rinsed and chopped

1-2 cups peanuts, roasted and unsalted

Instructions

  1. Heat a pot of water to boiling.  Remove from heat, add noodles, and let sit 3-4 minutes, or until softened but not mushy or falling apart.
  2. While water is coming to a boil, preheat oven to a high broil.
  3. Cover a baking sheet in aluminum foil and scatter peppers evenly on it.
  4. Place sheet pan under the broiler in the lowest part of the oven.  Allow the broiler to scorch the peppers for 10 minutes.  Remove when the peppers are browned or even a bit charred.
  5. In a large pot, heat coconut oil, chili paste, mushrooms, garlic and onion for 5 minutes.
  6. Add lime zest and juice, fish sauce and beef or veggie stock.  Bring to a boil, remove from heat and add baby kale, pour over noodles individual bowls, and top with cilantro, scorched peppers and peanuts.

Notes

Top with a drizzle of sriracha (or your favorite hot sauce) for an extra pop!

Recipe by Vie at https://getvie.com/2017/12/21/top-5-vie-soups/