Irresistibly Creamy Nutty Noodle Soup You’ll Love

This Creamy Nutty Noodle Soup is a delightful mix of vibrant veggies with a luscious peanut base, offering a comforting and satisfying meal.

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Course: Soups

Cuisine: Asian

Keyword: comfort food, Creamy Nutty Noodle Soup, Freezer-Friendly, Healthy Soup, Quick Soup, Vegan Recipe

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: bowls

Calories: 350kcal

Equipment

Large pot
bowl
Measuring cups
measuring spoons

Ingredients

For the Noodles

8 oz rice noodles can swap with favorite noodles

For the Soup Base

1 tablespoon vegetable oil can use olive oil instead
1 cup onion finely chopped
3 cloves garlic minced
1 inch ginger grated
1 cup carrot julienned
1 cup red bell pepper thinly sliced

For the Broth

4 cups vegetable broth can use chicken broth for non-vegetarians
1 cup coconut milk can use almond milk for a lighter option

For Flavoring

3 tablespoon peanut butter can swap with almond butter
2 tablespoon soy sauce or tamari for gluten-free
1 tablespoon lime juice can use lemon juice
1 teaspoon sesame oil can replace with olive oil
salt to taste
pepper to taste

For Garnishing

fresh cilantro or green onions
crushed peanuts or sesame seeds optional

Instructions

Step-by-Step Instructions

Begin by cooking your rice noodles according to the package instructions, typically around 7–10 minutes until tender, then drain and rinse them under cold water.
In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the finely chopped onion and sauté for about 3–4 minutes until soft and translucent.
Stir in 3 cloves of minced garlic and 1-inch piece of grated ginger, cooking for an additional 1–2 minutes until fragrant.
Add 1 julienned carrot and 1 thinly sliced red bell pepper to the pot, stirring well. Cook for about 5 minutes until vegetables start to soften.
Pour in 4 cups of vegetable broth and bring to a gentle boil before reducing heat to simmer.
Stir in 1 cup of coconut milk and 3 tablespoons of peanut butter, blending until smooth and creamy. Cook for another 2–3 minutes.
Add 2 tablespoons of soy sauce, 1 tablespoon of lime juice, and 1 teaspoon of sesame oil, seasoning with salt and pepper to taste. Simmer for an additional 5–10 minutes.
Gently incorporate the cooked noodles into the soup, stirring to combine and heating through for a couple of minutes.
Remove from heat, ladle into bowls, and garnish with fresh cilantro or green onions, plus crushed peanuts or sesame seeds if desired.

Notes

Store leftover soup in an airtight container for up to 3 days or freeze for up to 3 months. If reheating, add a splash of broth or water to maintain creaminess.

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