Thai Peanut Noodle Soup (Print View)

Aromatic Thai-style soup with tender noodles, fresh veggies, and creamy peanut-coconut broth in under 40 minutes.

# Components:

→ Noodles

01 - 200 grams rice noodles or soba noodles

→ Vegetables

02 - 1 tablespoon vegetable oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 1 red bell pepper, thinly sliced
07 - 2 medium carrots, julienned
08 - 100 grams baby spinach leaves
09 - 2 spring onions, sliced (for garnish)
10 - 1 red chili, sliced (optional, for garnish)

→ Broth Base

11 - 800 ml vegetable broth
12 - 400 ml full-fat coconut milk
13 - 80 grams smooth peanut butter
14 - 2 tablespoons soy sauce
15 - 1 tablespoon brown sugar
16 - 2 teaspoons red curry paste
17 - Juice of 1 lime

→ Optional Garnishes

18 - Fresh cilantro leaves
19 - Chopped roasted peanuts
20 - Lime wedges

# Method:

01 - Cook noodles according to package directions. Drain thoroughly and set aside.
02 - In a large pot or Dutch oven, heat vegetable oil over medium heat. Add finely chopped onion and sauté for 2 to 3 minutes until softened.
03 - Add minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant.
04 - Stir in the thinly sliced red bell pepper and julienned carrots. Cook for 3 to 4 minutes until vegetables are slightly tender-crisp.
05 - Incorporate the red curry paste into the pot. Cook for an additional minute, stirring constantly to toast the paste.
06 - Pour in the vegetable broth and full-fat coconut milk. Bring the mixture to a gentle simmer.
07 - Whisk in the smooth peanut butter, soy sauce, and brown sugar until fully incorporated and the broth is smooth.
08 - Simmer the soup gently for 5 to 7 minutes, allowing the flavors to meld together.
09 - Add the baby spinach leaves and the cooked noodles to the simmering soup. Cook for another 2 minutes, or until the spinach wilts and the noodles are heated through.
10 - Remove the pot from heat and stir in the fresh lime juice. Taste and adjust seasoning as necessary.
11 - Ladle the soup into bowls. Garnish generously with sliced spring onions, optional chili slices, fresh cilantro leaves, chopped roasted peanuts, and lime wedges.

# Expert Advice:

01 -
  • Uses everyday pantry staples
  • Nutritious with lots of vegetables
  • Comes together in barely over half an hour
  • Easy to adjust spice level or swap vegetables
  • Feels extra satisfying but remains light and fresh
02 -
  • Completely vegetarian and easy to make vegan
  • You can batch prep parts of this soup for freezer storage
  • Protein boosting options with tofu or chicken if desired
03 -
  • Always sauté your curry paste even briefly for the deepest flavor
  • Use the highest quality coconut milk you can find
  • Add the noodles just before serving to keep them perfectly textured
  • Squeeze lime at the last moment for brightness

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