Description
This 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.
Ingredients
Scale
- 2 TBS melted coconut oil
- 1 small onion, diced
- Pinch of salt
- 1 TBS ginger, grated fresh
- 4 cloves garlic, minced
- 1–3 tsp red pepper flakes (depending on desired spiciness level)
- 1/2 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
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: One sixth of recipe
- Calories: 376 calories
- Sugar: 5.8 grams
- Sodium: 24 milligrams
- Fat: 29.6 grams
- Saturated Fat: 18.4 grams
- Unsaturated Fat: 11.2 grams
- Trans Fat: 0 grams
- Carbohydrates: 24.6 grams
- Fiber: 2.5 grams
- Protein: 7.2 grams
- Cholesterol: 0 milligrams