This 20-Minute Spicy Peanut Noodle Soup is comfort in a bowl! With warming notes of ginger and garlic, this coconut milk-based soup is ready in just 20 minutes making it a perfect weeknight dinner. It's a healthy vegan meal that's totally customizable.
Love soup? Check our this roundup of all of my favorite vegan soup recipes!
How to Make Spicy Peanut Noodle Soup
- Saute an onion in coconut oil and add aromatics of ginger, garlic, and red pepper.
- Add peanut butter.. Pour coconut milk and water over and bring mixture to a boil. Reduce heat to a simmer for 5-10 minutes.
- Meanwhile, bring a medium pot of salted water to a boil and cook noodles according to package directions. Drain and set aside.
- Remove coconut milk mixture from heat and add in lime juice. Ladle noodles into bowls and top with soup. Garnish with cilantro, lime wedges, jalapeño slices, and peanuts as desired.
Is there an option to make a non-spicy peanut noodle soup?
Yes! To make this recipe less spicy, simply omit or decrease the amount of red pepper flakes in the recipe.
If you like things extra spicy, feel free to top with jalapeños (unseeded).
What is laksa?
Laksa is a spicy noodle soup from the Peranakan cuisine of Southeast Asia. It comes in many varieties and typically includes wheat or rice noodles and a protein like chicken or fish. The base of the soup is often a creamy and spicy coconut milk curry or a sour asam (like tamarind). It is commonly found in Indonesia, Singapore, Malaysia, and parts of Thailand.
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This recipe is 100% not authentic, simply an inspired take! I look forward to finding a local Thai restaurant with a version of laksa I could taste.
I hope you enjoy this spicy peanut noodle soup! For more pan Asian-inspired dishes, try one of these next:
More Cozy Soup Recipes
Spicy Peanut Noodle Soup
Ingredients
- 2 TBS melted coconut oil
- 1 small onion diced
- Pinch of salt
- 1 TBS ginger grated fresh
- 4 cloves garlic minced
- 1-3 teaspoon red pepper flakes depending on desired spiciness level
- ½ cup peanut butter
- 1 can coconut milk
- 3 cans water
- 3 cups chopped vegetables of choice optional (I used broccoli and kale)
- 4 servings long noodle of choice
- 1 lime juiced
- Cilantro lime wedges, jalapeño slices, and peanuts to garnish (optional)
Instructions
- Add coconut oil to a large pot over medium heat on the stove. Add onion once oil is hot and sprinkle with salt. Saute for 5 minutes. Add ginger, garlic, and red pepper, stirring to combine. Cook for 30 seconds more.
- Add peanut butter and mash to combine in pot. Pour coconut milk and water over and bring mixture to a boil. Reduce heat to a simmer for 5 minutes, to meld flavors. Add vegetables, cook for 2 minutes more, and remove from heat.
- Meanwhile, bring a medium pot of salted water to a boil and cook noodles according to package directions. Drain and set aside.
- Add lime juice to the coconut milk mixture. Ladle noodles into bowls and top with soup. Garnish with cilantro, lime wedges, jalapeño slices, and peanuts as desired
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