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20-Min Creamy Peanut Noodle Soup Recipe

Whip up this quick peanut noodle soup with savory sesame oil, fresh ginger, and chili paste for a satisfying meal in under 20 minutes.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4
Course: Soup
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced or grated
  • 1 inch fresh ginger, grated
  • 1 tablespoon chili paste
  • 2 green onions, chopped
  • 3 1/2 cups vegetable broth
  • 1/4 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 can (14 ounces) unsweetened coconut milk
  • 1 large bunch broccolini, stems trimmed

Method
 

  1. Heat the sesame oil in a large pot over medium heat. Add the garlic, ginger, chili paste, and green onions. Cook for 30 seconds to 1 minute until fragrant.
  2. Add the vegetable broth, peanut butter, soy sauce, and coconut milk, stirring until well combined and smooth.
  3. Add the broccolini to the pot and cook until tender, about 8-10 minutes.
  4. Meanwhile, cook the rice noodles according to package directions for the specified time.
  5. Once the broccolini is tender, remove the pot from heat and stir in fresh cilantro and mint.
  6. Ladle the soup into bowls. Add a generous portion of rice noodles to each bowl. Top with fresh mango, cucumber slices, and peanuts. Zest fresh lime over each serving. Enjoy!

Notes

- For extra spice, add more chili paste or a pinch of red pepper flakes.
- Ensure your peanut butter is creamy and well-stirred for a smooth soup base.
- Don't overcook the broccolini; it should retain a slight crispness.
- Garnish generously with fresh herbs, mango, and cucumber for the best texture contrast.
Allergens: Peanuts, Soybeans, Wheat.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.