Creamy Peanut Shrimp and Mushroom Noodle Soup

A quick and nutritious creamy peanut shrimp and mushroom noodle soup that combines Southeast Asian flavors in every bowl.

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Cook the rice noodles according to package instructions, drain and set aside.
In a pot, heat a little oil over medium heat. Add garlic and ginger, sauté until fragrant.
Add the mushrooms and cook until they are tender.
Stir in the shrimp and cook until they turn pink.
In a separate bowl, mix coconut milk, peanut butter, vegetable broth, soy sauce, and lime juice. Pour this mixture into the pot.
Bring to a simmer and let it cook for about 5 minutes to allow flavors to meld.
Add the cooked rice noodles and stir to combine.
Serve hot, garnished with fresh cilantro.

For a vegan option, substitute shrimp with tofu and peanut butter with sunflower seed butter. Adjust spice levels and add veggies as desired.