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Peanut Satay Noodle Soup Recipe

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★★★★★

4.9 from 479 reviews

This Peanut Satay Noodle Soup is a flavorful, creamy, and comforting bowl combining chewy rice noodles with sautéed oyster mushrooms, crispy shallots, and a rich peanut curry broth. Enhanced with coconut cream, lime juice, and a touch of chili, this vegan and gluten-free dish offers a perfect balance of savory, sweet, and spicy notes for a deliciously satisfying meal.

Ingredients

Scale

Noodles

  • 6.5 oz dry rice noodles (5mm thick)

Mushrooms and Shallots

  • 7 oz fresh oyster mushrooms (or other mushroom of choice)
  • Neutral oil (for cooking)
  • 5 small Asian shallots (thinly sliced)
  • Soy sauce (to taste)

Soup Base

  • 1 tbsp neutral oil
  • 1/2 tbsp finely grated or minced ginger
  • 5 cloves garlic (minced)
  • 2 tbsp chunky peanut butter
  • 1/2 tbsp curry powder
  • 1 tbsp coconut sugar (or palm sugar)
  • 2 1/2 cups vegetable broth
  • 1 tbsp soy sauce (or tamari for gluten-free option)
  • 1 tbsp vegan fish sauce
  • 3/4 cup coconut cream, unsweetened
  • 1 tbsp lime juice (optional)
  • Chili garlic sauce (to taste)
  • Salt (to taste)

For Garnish and Serving

  • Chopped scallion
  • Fresh Thai basil leaves
  • Roasted peanuts (chopped)
  • Fresh lime juice
  • More chili sauce or chili oil

Instructions

  1. Prepare the Noodles: Place the dry rice noodles in a large heatproof bowl and pour boiling water over them until fully submerged. Stir gently and let soak for 15-20 minutes until the noodles become pliable and chewy, turning white and losing translucency. Drain and set aside. Alternatively, you can boil the noodles directly later in the soup.
  2. Sauté the Mushrooms: Heat a large pot over high heat and add a small amount of neutral oil. Add the oyster mushrooms and sauté until lightly browned on each side, about 3-4 minutes per side. Season with a little soy sauce and cook for a few more minutes. Remove mushrooms and set aside on a plate.
  3. Cook the Shallots: In the same pot, add more neutral oil and heat over medium to medium-high heat. Add the thinly sliced shallots and stir regularly until golden brown and crispy. Remove the shallots from the oil and set aside, allowing them to crisp further as they cool. Do not cover them to maintain crispness.
  4. Make the Soup Base: Remove most of the oil from the pot, leaving about 1 tablespoon. Over high heat, add grated ginger and minced garlic and sauté until fragrant, about 2 minutes. Add peanut butter, curry powder, and coconut sugar, stirring until well combined.
  5. Add Liquids and Simmer: Pour in vegetable broth, soy sauce, and vegan fish sauce, stirring well. Cover the pot and allow the soup to simmer until it comes to a boil, approximately 5 minutes.
  6. Finish the Soup: Reduce heat to medium and stir in coconut cream and optional lime juice. Taste and adjust seasoning with salt or more soy sauce if needed. Let the soup simmer for another 2-3 minutes to let flavors meld. Add chili garlic sauce and additional lime juice if using, mixing well.
  7. Combine Noodles with Soup: Add the soaked noodles into the pot and allow them to cook for 1-2 minutes, absorbing some of the broth’s flavor. Alternatively, place the noodles in serving bowls and ladle the hot soup over them.
  8. Serve and Garnish: Divide the noodle soup into bowls and top with the sautéed mushrooms, crispy shallots, chopped roasted peanuts, chopped scallions, fresh Thai basil leaves, and a drizzle of chili oil or additional chili sauce. Finish with a fresh squeeze of lime juice if desired. Enjoy hot.

Notes

  • Chunky peanut butter adds texture, but smooth peanut butter can be used if preferred.
  • Curry powder can be adjusted to taste or substituted with your favorite curry blend.
  • Coconut sugar or palm sugar provides a mild sweetness balancing the savory flavors; brown sugar can be a substitute.
  • Vegetable broth can be homemade or store-bought for convenience.
  • Use tamari instead of soy sauce for a gluten-free option.
  • Unsweetened coconut cream gives richness without added sugar; canned full-fat coconut milk can be used but may be less thick.
  • Adjust chili garlic sauce to control soup spiciness as per preference.
  • To keep crispy shallots crunchy, avoid covering them after frying.
  • Noodles can be boiled directly in the soup if preferred, skipping the soaking step.

Keywords: Peanut satay soup, vegan noodle soup, rice noodle soup, Thai peanut soup, coconut curry soup, vegan Asian soup

Find it online: https://leofoster.com/peanut-satay-noodle-soup-recipe/