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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
Course Soup
Cuisine American
Servings 4
Calories 450 kcal

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

Instructions
 

  • 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.
  • Add the vegetable broth, peanut butter, soy sauce, and coconut milk, stirring until well combined and smooth.
  • Add the broccolini to the pot and cook until tender, about 8-10 minutes.
  • Meanwhile, cook the rice noodles according to package directions for the specified time.
  • Once the broccolini is tender, remove the pot from heat and stir in fresh cilantro and mint.
  • 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

Allergens: Peanuts, Soybeans, Wheat.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.