Prep duration: 60 minutes
Cooking Time: 7-8 hours
Notes: This recipe contains: Vitamin A, B-vitamins, Vitamin C, K & E, protein, fibre, calcium, iron, phosphorus, potassium, magnesium, has minimal added sugars and is relatively low in salt* and saturated fats*! (*NB:orange traffic light ratings).
I think the main thing that enticed us to prepare this recipe (well, me especially) was the peanut butter. Authentic pad Thai soups and/or noodle dishes normally have vegetables, noodles, poultry, shellfish and/or eggs with some nuts….but when your vegan, what are you left with?! Lovely noodles, vegetables and peanuts… so we took the peanut aspect and ran with it!
We’re both peanut butter lovers, me probably more so, but only because I grew up in North America…but my palate and awareness has evolved a millionfold since childhood; no more hydrogenated oils or glucose-fructose, corn syrups! I’ve said it before and I’ll say it again, peanut butter is a love affair most people have for life…so we all just have to be smart about it. Nut butters (in their natural form) can be quite nutritious…but also high in calories and fat (some more than others)- so please consume them within moderation as part of a healthy diet!
As for the recipe, it’s quite versatile and can be made on the ‘cheap’! For this reason we have excluded tamarind paste (a typical ingredient found in this type of recipe); this item isn’t necessarily expensive (especially when bought in its ‘pulp’ form) but for those that do not attempt a lot of ethnic cooking, it may be a waste of money… it does provide a lovely depth of flavour though, if you do decide to treat yourself! Check out our butternut squash curry; we show you how to prepare tamarind pulp (but this is also a great recipe)!
We have also omitted the use of fish sauce and chicken stock for obvious reasons…and soya sauce; just trying to keep the salt content down! Some recipes request using fried noodles- but we thought we’d give that a miss! Using chilli, lime, ginger and the peanut butter provided a lovely vegan/Thai alternative. Feel free to add more veggies- this soup only offers approx. 1.5 servings (fruit/vegetables)/serving, towards your 5-A-Day; considerably less than our other recipes!
We hope you enjoy it!
Open and drain the tofu. Place it between two heavy chopping boards for approximately 15-20 minutes to remove any excess water.
Heat the oven to 200°C/400°F. Line a baking tray with a silicone mat or parchment paper.
In the meantime, wash, peel and grate the ginger. Wash, trim the ends and finely slice the spring onion. Peel and dice the shallot and garlic.
Wash, peel, trim the ends and chop the carrot into matchstick pieces. Wash and zest the lime.
Drain and chop the tofu into cubes. Place them on the baking tray. Spray them with a little low-fat cooking oil. Place it into the oven. Bake for 20-25 minutes or until golden. Remove.
In the meantime, wash, dry and slices the mushrooms…
…. and juice the lime.
Heat a non-stick frying pan over a medium-low heat. Spray it with some low-fat cooking oil.
Add the ginger, spring onion, garlic and shallot. Gently fry for 1-2 minutes or until softened.
Remove from the heat.
Transfer the tofu into the slow cooker.
Add the ginger, spring onion, garlic and shallot and mushrooms…
…the carrot, lime zest and juice, sugar, chilli flakes and peanut butter…
…followed by the stock and boiling water. Stir together.
Cover with the lid. Cook on low heat setting for 7-8 hours.
This soup is great to make overnight or first thing in the morning (for those that have time)!
Whether you decide to make this soup overnight or before you go off to work, there will be minimal work required to get this dish on your table.
Cook some pasta according to the packet instructions (this is only going to take 10-14 minutes!). Drain.
In the meantime, place the soup into a large, non-stick saucepan (if applicable) and gently reheat over a medium-low heat; add the mange tout. Taste and season it as desired; we added a little more lime juice. Add the cooked pasta to the soup just before serving; stir together and serve.
Meanwhile, wash and chop some fresh coriander and chop some peanuts (if desired).
NB: We snapped our spaghetti into halves before cooking. Once you turn the slow cooker off, your food can remain a good temperature for at least 30 minutes afterwards; just don’t remove the lid.
Ladle into a large serving bowl. Garnish with fresh coriander and chopped peanuts (if desired) and serve.
Refrigerate any leftovers in a resealable container; reheat and consume within 3-4 days.
- Our bag of mange tout was only £1, but please feel free to use bean sprouts, shredded kale, or some frozen/defrosted spinach, green beans, bell peppers, green peas, or sweetcorn instead…or in addition (let it provide 3 of your 5-A-Day)!
- Swap the shallot for white onion.
- If you’re short on time, you can try adding the tofu to the slow cooker ‘unbaked’…but we’re not too sure of what the end product will be like; we’ve never tried it. If anyone has, please feel free to fill in the blanks!
- If being GF isn’t a concern, try using wholemeal pasta; alternatively use soba noodles or some rice noodles or vermicelli instead.