Can I use a different type of noodle if I don't have black rice noodles?

Yes, the recipe notes that normal soup or glass noodles can be used as an alternative. Cook them separately or directly in the broth until al dente.

What's the best way to peel ginger for this soup?

The recipe suggests peeling ginger with a teaspoon by simply rubbing the skin off, then chopping it small for sauteing with the curry paste.

Can I substitute the brown mushrooms with another type?

While brown mushrooms are specified, other firm mushrooms like cremini or shiitake would likely work well, maintaining a similar texture and earthy flavor in the soup.

How should I store leftover Fiery Thai Soup?

Store any leftover soup in an airtight container in the refrigerator. If noodles were added directly to the broth, they might soften further upon reheating.

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Fiery Thai Soup
[Vegan]

PS By: Peffe Stahl

Author Bio

Vegan since 2013. Popular speaker and upholder of moral standards.

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A vibrant bowl of Fiery Thai Soup, rich red-orange broth with sliced mushrooms, red pepper, and black rice noodles, garnished with bright red chili threads.

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Fiery Thai Soup [Vegan]

140

Dairy Free

Creamy, spicy, and flavored with ginger! The black rice noodles give the soups some color and contrast to the firey orange base!

Ingredients You Need for Fiery Thai Soup [Vegan]

1-liter vegetable broth
1 can coconut milk
3 tablespoons soy sauce
2 teaspoons red curry paste
1 red pepper
9-ounces brown mushrooms
3 1/2-ounces black rice noodles (it is also normal soup or glass noodles)
1 tablespoon coconut oil (or olive oil)
1 thumb piece of ginger
Salt and pepper
Chili powder
Chilli threads for garnish and cut on the plaster

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How to Prepare Fiery Thai Soup [Vegan]

Peel the ginger, this is best done with a teaspoon, so you simply rub the bowl with the spoon, and chop small.
Wash the pepper, remove seeds and also divide into small pieces. Now clean the mushrooms and slice them. The noodles are best cooked separately shortly before al dente. If you want to save a pot, then you can also boil it in the broth.
Heat the oil in a saucepan, add the curry paste to the pan and fry, and sauté the ginger and mushrooms.
Deglaze with the broth, add the coconut milk and bring to a boil.
Add the pepper cubes to the soup, stir in the soy sauce and simmer the soup for about 5 minutes.
Season with salt, pepper, and chili powder, add the noodles, garnish with chili threads and serve.