Thai Peanut Noodle Soup

This Thai Peanut Noodle Soup brings together all my favorite cozy flavors in one bowl. Creamy coconut joins nutty peanut and a touch of red curry to hug silky noodles and tender veggies. It is a meal that feels both comforting and bright—the sort of thing I make when chilly weather arrives or when I crave a takeout favorite at home.

When my kids were little, this soup was my secret weapon for getting more vegetables into dinner. The creamy broth always wins them over and now it is one of our top family comfort recipes for quick weeknights.

Ingredients

• Rice noodles or soba noodles: The base that gives slurpable body Choose rice noodles for mild flavor or soba for a nutty bite Look for ones without additives for best texture
• Vegetable oil: Ensures gentle sauteing and brings a little richness Grab one with a neutral flavor
• Small onion: Brings savory depth Select one that feels heavy for its size and no sprouting
• Garlic cloves: Minced for aroma and complexity The fresher the better
• Fresh ginger: Grated for warmth Choose plump pieces with thin skin
• Red bell pepper: Lends sweetness and a pop of color Firm and glossy peppers are best
• Carrots: Julienned for crunch and sweetness Go for ones that snap easily
• Baby spinach: Leaves for color and nutrition Fresh spinach will wilt quickly and stay bright
• Spring onions: Fresh crunch and gentle onion flavor for garnish Pick ones with crisp greens
• Red chili: For heat and vibrant garnish Optional but a colorful touch
• Vegetable broth: Forms the core of the soup Choose low sodium for better control of saltiness
• Coconut milk: Full-fat for creaminess Look for brands with a high percentage of coconut extract
• Smooth peanut butter: The signature flavor Choose unsweetened for best results
• Soy sauce: Layers in umami Use low sodium or tamari for gluten free
• Brown sugar: Balances acidity and heat A little goes a long way
• Red curry paste: Brings bold Thai flavor Pick a paste that fits your spice comfort and check for vegetarian ingredients if needed
• Lime juice: Adds acid for brightness Fresh squeezed for best zing
• Fresh cilantro leaves: Topping for herbal pop Only use fresh for the best aroma
• Chopped roasted peanuts: Texture and extra peanut depth Toast peanuts yourself for maximum flavor
• Lime wedges: A squeeze at the end lifts everything

Instructions

Prepare the Noodles:

Cook the rice noodles or soba noodles exactly as the package instructs Rinse them with cold water to stop cooking then set aside so they do not get mushy in the soup

Build the Aromatic Base:

Pour vegetable oil into a large pot over medium heat Add the chopped onion and stir frequently for about three minutes The goal is soft but not browned onions releasing plenty of aroma

Add Garlic and Ginger:

Stir in freshly minced garlic and grated ginger Continue cooking for one more minute until you can clearly smell their fragrance This step builds deep background flavor

Soften the Vegetables:

Add the red bell pepper strips and julienned carrots to the pot Sauté the vegetables for three to four minutes until they start to lose their crispness but still look vibrant

Bloom the Curry Paste:

Add red curry paste directly to the vegetables Stir everything thoroughly letting the paste heat up for a minute This wakes up the spices for maximum flavor

Make the Broth:

Pour in your chosen vegetable broth and all of the coconut milk Stir to combine and raise the heat until the liquid gently simmers

Create the Soup Base:

Add peanut butter soy sauce and brown sugar Whisk steadily so the peanut butter blends smoothly into the mix The broth should look creamy and enticing

Let Flavors Meld:

Maintain a gentle simmer for five to seven minutes Stir now and then to keep things from sticking This time allows the soup to take on all those layered flavors

Finish with Noodles and Greens:

Add the baby spinach and the cooked noodles directly to the simmering pot Stir everything together for just two minutes The spinach will wilt and noodles heat through but will not overcook

Brighten Up:

Stir in the fresh lime juice Taste and add a splash more soy sauce or an extra squeeze of lime if you want

Serve and Garnish:

Ladle the hot soup into bowls Finish with spring onion slices chili if using cilantro chopped peanuts and a wedge of lime for everyone Let each person squeeze fresh lime over their bowl for that final hit of freshness

Save

I am especially fond of the bold coconut and peanut pairing in this recipe My youngest son loves to pile on extra chopped peanuts for crunch and I always think back to our kitchen table full of laughter and empty bowls after a rainy Saturday’s batch

Storage Tips

Leftovers keep well in the refrigerator for up to three days Store the noodles and broth separately if you want to avoid the noodles absorbing too much liquid Always let the soup cool fully before sealing

Ingredient Substitutions

If rice noodles are unavailable use soba or whole wheat spaghetti For coconut milk you can substitute lite versions but the soup will not be as creamy If avoiding peanuts try almond butter To make this gluten free use tamari instead of soy sauce and check your curry paste for hidden gluten

Serving Suggestions

Serve with extra lime wedges a dash of sriracha or chili crisp and rainbow stir fried veggies on the side For extra heartiness top each bowl with cubes of crispy tofu or a soft boiled egg Fresh herbs like Thai basil or mint offer a nice change from cilantro

Cultural Context

Thai soups often blend spicy tangy creamy and savory in a balance unique to their cuisine This dish draws inspiration from both Thai coconut-based curries and noodle soups It is a comforting fusion style bowl that stays true to those elements but uses ingredients accessible to most home cooks

Seasonal Adaptations

In spring swap carrots for snap peas or asparagus In autumn try adding roasted sweet potato cubes Winter is ideal for kale instead of spinach Tomatoes can be added in summer for extra brightness

Vegetable Swaps

Swap the vegetables for whatever is fresh in the market

Protein Additions

Add grilled tofu or tempeh for a bigger protein punch

Herb Variations

Use basil or mint in place of cilantro for a fun change

Success Stories

Whenever I bring a pot of this soup to a family potluck it disappears shockingly fast One friend now texts me for the recipe every time her kids fall sick because it comforts even the pickiest eaters I once made a double batch and tucked half away for freezer meals it was a lifesaver on a hectic week

Freezer Meal Conversion

To freeze prepare the broth and vegetables but skip adding noodles and spinach until reheating Cool the base completely then transfer to freezer safe containers Later thaw gently on the stove add fresh noodles and greens and serve fresh

Save

This soup is a flavor explosion that is both nourishing and deeply satisfying. Enjoy this comforting yet vibrant bowl whenever you crave a taste of Thailand.

Recipe FAQ

→ How can I make this soup vegan?

Use vegan red curry paste and ensure all other ingredients are plant-based. The soup is naturally dairy-free, so just check labels for added animal products.

→ Can I substitute the noodles?

Yes, rice noodles and soba noodles both work well. You can also use udon, ramen, or glass noodles depending on availability and preference.

→ What can I use instead of peanut butter?

Sunflower seed or almond butter can be used for a peanut-free version, but the flavor and texture may vary slightly.

→ How can I adjust the spice level?

Increase or decrease the red curry paste and chili to suit your heat tolerance. Add extra chili for more kick or omit for mild flavor.

→ What vegetables work best?

Bell pepper, carrots, and spinach work beautifully, but you can swap in mushrooms, broccoli, snap peas, or other favorites as desired.

→ Is this dish gluten-free?

When using rice noodles and gluten-free soy sauce (such as tamari), the soup can be enjoyed as a gluten-free meal.