Thai Peanut Noodle Soup (Printable)

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.

# Expert Advice:

01 -
  • Uses mostly pantry staples you probably already have in your kitchen
  • Ready in well under forty minutes perfect for busy evenings
  • Customizable for any diet gluten free vegan high protein
  • Balances bold Thai flavors and cozy, creamy comfort
02 -
  • Naturally dairy free and easy to make vegan with the right curry paste and soy sauce
  • Packed with protein and fiber from peanut butter and fresh vegetables
  • Leftovers make a delicious lunch since the flavors deepen overnight
03 -
  • Do not boil the coconut milk or it can separate and lose its creamy texture
  • Blooming the curry paste in oil first deepens every flavor
  • Prep all your veggies while the broth comes to a simmer so the cook time flies by

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