Flavorful soup with rice noodles, vegetables, and a creamy peanut-coconut broth, finished with fresh herbs.
# Components:
→ Aromatics
01 - 1 tablespoon vegetable oil
02 - 1 small onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 tablespoons Thai red curry paste
→ Broth Base
06 - 4 cups vegetable broth
07 - 1 can (400 ml) full-fat coconut milk
08 - 1/2 cup creamy peanut butter
09 - 2 tablespoons soy sauce
10 - 1 tablespoon brown sugar
11 - 1 tablespoon fresh lime juice
→ Noodles and Vegetables
12 - 7 ounces (200g) rice noodles
13 - 1 red bell pepper, thinly sliced
14 - 2 medium carrots, julienned
15 - 1 cup snap peas, trimmed
16 - 2 green onions, thinly sliced
→ Garnish
17 - 1/4 cup roasted peanuts, chopped
18 - Fresh cilantro leaves
19 - Lime wedges
20 - Sriracha or chili flakes (optional)
# Directions:
01 - Heat vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
02 - Stir in the minced garlic, grated ginger, and Thai red curry paste. Cook for 1 minute until fragrant.
03 - Pour in the vegetable broth and coconut milk. Bring the mixture to a gentle simmer.
04 - Whisk in the peanut butter, soy sauce, brown sugar, and lime juice until the broth is smooth and well combined.
05 - Add the sliced bell pepper, julienned carrots, and snap peas to the simmering broth. Cook for 5-7 minutes, or until the vegetables are tender-crisp.
06 - Cook the rice noodles according to package directions. Drain the noodles thoroughly and set them aside.
07 - Add the cooked rice noodles and sliced green onions to the soup. Stir gently to combine and heat through for 1-2 minutes.
08 - Taste the soup and adjust the seasoning as needed with additional soy sauce or lime juice.
09 - Ladle the soup into serving bowls. Garnish generously with chopped roasted peanuts, fresh cilantro leaves, lime wedges, and a drizzle of sriracha or chili flakes, if desired.
