Why You’ll Love This Recipe
- Rich and Creamy Broth: The combination of peanut butter and coconut milk creates a velvety base that’s both indulgent and nourishing.
- Quick and Easy: Ready in under 30 minutes, this soup is perfect for busy weeknights or when you’re craving something hearty without the wait.
- Customizable: Feel free to add your favorite vegetables or proteins to make it your own.
- Vegan-Friendly: A plant-based dish that’s both delicious and satisfying.
Ingredients
- 6 ounces dry rice noodles (approximately 5mm thick)
- 7 ounces fresh oyster mushrooms, chopped (or any mushrooms of your choice)
- 2 shallots, peeled and sliced into thin rings
- 3 tablespoons neutral oil (such as sunflower or canola)
- 2 teaspoons finely grated or minced ginger
- 5 cloves garlic, minced
- 2 tablespoons peanut butter (chunky variety recommended)
- 1½ teaspoons mild curry powder
- 1 tablespoon brown sugar (optional)
- 3 cups vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 tablespoon fish sauce (optional)
- 2 teaspoons black vinegar
- 1 can (5.4 ounces) coconut cream
- 1 tablespoon lime juice
- Salt, to taste
Garnishes:
- Chopped scallions
- Fresh Thai basil leaves, chopped (or a combination of basil and mint)
- Roasted unsalted peanuts, chopped
- Fresh lime wedges
- Chili sauce (optional)
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Directions
- Prepare the Noodles: Place the rice noodles in a large, heatproof bowl. Pour boiling water over them, ensuring they are fully submerged. Let them soak for 15-20 minutes or until they become pliable. Drain and set aside.
- Sauté the Vegetables: In a large pot over medium-high heat, add 1 tablespoon of the neutral oil. Sauté the chopped mushrooms with a pinch of salt until they soften and turn golden brown. Once done, remove them from the pot and set aside.
- Sauté Shallots: In the same pot, add another tablespoon of oil. Sauté the sliced shallots until they become golden brown. If the pot becomes too dry, add a splash more oil. Remove and set aside.
- Prepare the Soup Base: Add the remaining tablespoon of oil to the pot over medium heat. Add the minced ginger and garlic, sautéing for about a minute until fragrant. Stir in the peanut butter, curry powder, and brown sugar (if using), mixing until the peanut butter becomes smooth and combined.
- Add Liquids: Pour in the vegetable broth, soy sauce, fish sauce (if using), and black vinegar. Bring the mixture to a boil, whisking to ensure everything is well combined. Once boiling, reduce the heat and add the coconut cream, stirring until the mixture is smooth. Add the lime juice and adjust seasoning with salt as needed.
- Combine Noodles and Vegetables: Add the drained rice noodles to the soup, stirring gently to combine. Let the soup simmer for a few minutes until everything is heated through.
- Serve: Ladle the soup into bowls and garnish with sautéed mushrooms, crispy shallots, chopped scallions, Thai basil leaves, roasted peanuts, fresh lime wedges, and a drizzle of chili sauce if desired.
Servings and Timing
- Servings: This recipe yields approximately 2-3 servings.
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
Variations
- Protein Additions: Add tofu, tempeh, or seitan for an extra protein boost.
- Vegetable Options: Incorporate vegetables like bell peppers, spinach, or bok choy for added nutrition and flavor.
- Spice Level: Adjust the heat by adding more chili paste or fresh chilies to suit your taste.
Storage/Reheating
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat the soup gently on the stove over low heat, adding a splash of water or broth if it has thickened too much.
FAQs
Can I use a different type of noodles?
Yes, you can substitute rice noodles with udon, soba, or any other noodles you prefer. Adjust the cooking time according to the noodle type.
Is this soup gluten-free?
To make the soup gluten-free, ensure you use tamari instead of soy sauce and omit the fish sauce or use a gluten-free alternative.
Can I make this soup ahead of time?
Yes, you can prepare the soup base and store it in the refrigerator for up to 2 days. When ready to serve, reheat the soup and add freshly cooked noodles and vegetables.
How can I make this soup spicier?
Increase the amount of chili paste or add fresh chopped chilies to the soup base to enhance the heat.
Can I freeze this soup?
It’s best to freeze the soup base without the noodles and fresh vegetables. When ready to eat, reheat the soup and add freshly cooked noodles and vegetables.
What can I use instead of coconut cream?
Print
Vegan Peanut Satay Noodle Soup
- Total Time: 30 minutes
- Yield: 2-3 servings
- Diet: Gluten Free
Description
This Vegan Peanut Satay Noodle Soup is a creamy and flavorful dish made with rich peanut butter, coconut cream, and aromatic spices. It’s a perfect vegan meal that comes together in just 30 minutes. The noodles are served in a velvety broth with sautéed mushrooms and crispy shallots, topped with fresh herbs and peanuts. Customizable to your liking, this easy and comforting soup will become your new favorite!
Ingredients
- 6 ounces dry rice noodles (approximately 5mm thick)
- 7 ounces fresh oyster mushrooms, chopped (or any mushrooms of your choice)
- 2 shallots, peeled and sliced into thin rings
- 3 tablespoons neutral oil (such as sunflower or canola)
- 2 teaspoons finely grated or minced ginger
- 5 cloves garlic, minced
- 2 tablespoons peanut butter (chunky variety recommended)
- 1½ teaspoons mild curry powder
- 1 tablespoon brown sugar (optional)
- 3 cups vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 tablespoon fish sauce (optional)
- 2 teaspoons black vinegar
- 1 can (5.4 ounces) coconut cream
- 1 tablespoon lime juice
- Salt, to taste
Garnishes:
- Chopped scallions
- Fresh Thai basil leaves, chopped (or a combination of basil and mint)
- Roasted unsalted peanuts, chopped
- Fresh lime wedges
- Chili sauce (optional)
Instructions
- Prepare the Noodles:
Place the rice noodles in a large heatproof bowl. Pour boiling water over them, ensuring they are fully submerged. Let them soak for 15-20 minutes or until pliable. Drain and set aside. - Sauté the Vegetables:
Heat 1 tablespoon of oil in a large pot over medium-high heat. Sauté the chopped mushrooms with a pinch of salt until golden brown. Remove from the pot and set aside. - Sauté Shallots:
In the same pot, heat another tablespoon of oil. Sauté the shallots until golden brown. If needed, add a splash more oil. Remove and set aside. - Prepare the Soup Base:
Add the remaining tablespoon of oil to the pot. Sauté ginger and garlic for about a minute until fragrant. Stir in the peanut butter, curry powder, and brown sugar (if using) until smooth. - Add Liquids:
Pour in vegetable broth, soy sauce, fish sauce (optional), and black vinegar. Bring to a boil, whisking to combine. Reduce heat and add coconut cream. Stir until smooth. Add lime juice and season with salt to taste. - Combine Noodles and Vegetables:
Add the drained noodles to the soup, stirring gently. Let the soup simmer for a few minutes until everything is heated through. - Serve:
Ladle the soup into bowls and garnish with sautéed mushrooms, crispy shallots, chopped scallions, Thai basil, roasted peanuts, lime wedges, and chili sauce if desired.
Notes
- This recipe can be easily customized with different vegetables or plant-based proteins like tofu or tempeh.
- For a spicier version, add chili paste or fresh chilies.
- Adjust the soup’s saltiness with additional soy sauce or tamari if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup, Vegan, Noodle Soup
- Method: Sautéing, Simmering
- Cuisine: Thai-inspired
