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
