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.
How to Make Spicy Peanut Noodle Soup
- Sauté 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.
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: