Peanut bowl bowl

• 200 grams of rice noodles
• 200 grams of mushrooms
• 2 shallot b
• 2 cloves of garlic
• 1 thumb-sized piece of ginger
• 150 grams of peanut butter
• 2 tablespoons (coconut) sugar
• 2 tablespoons The Spice Club Indo·ORDER 🛍️
• 3 tablespoons soy sauce
• 1 tablespoon fish sauce (optional)
• 200 ml coconut cream
• Juice of 1 lime
• Sriracha sauce to taste (optional)
• Spring onions, for garnish (optional)
• The Spice Club Poke (Optional for garnish)·ORDER 🛍️
• The Spice Club Coco & Hazel (Optional for garnish)·ORDER 🛍️

STEP 1: Cooking Rice Noodles

• Start by cooking the dry rice noodles according to the package directions. Drain and set aside.

STEP 2: Preparing Vegetables and Aromatics

• Chop the mushrooms, shallots, garlic and ginger as directed.
• Heat a large pan over medium heat. Add the chopped garlic, ginger and sliced ​​shallots and fry until the shallots are soft.

STEP 3: Preparing the Soup Base

• Add the peanut butter, coconut sugar, 1.5 liters of water (mixed with 2 tablespoons of The Spice Club INDO spice mix), soy sauce, fish sauce, coconut cream, juice of 1 lime and sriracha sauce to taste to the pan. Stir well to combine all ingredients. Let the mixture simmer over low heat.

STEP 4: Add Mushrooms

• Add the sliced ​​mushrooms to the pan and cook gently until tender and the soup has developed a rich flavor.

STEP 5: Serve

• Divide the cooked rice noodles among 4 bowls.
• Pour the creamy peanut soup with mushrooms over the noodles.
• Garnish each portion with sliced ​​spring onions and optionally add The Spice Club POKE or The Spice Club COCO & HAZEL to taste for extra flavor and crunch.