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thai peanut noodle soup

Thai Peanut Noodle Soup

Here, we’re using red Thai curry paste to create a fast, flavorful peanut noodle soup in no time flat. With a creamy coconut peanut broth, crisp vegetables, and a shower of fresh herbs, this Thai-inspired noodle soup will become one of your new favorite weeknight dinners.


- 8 oz thin rice noodles

- 1 red bell pepper, thinly sliced

- 1 small onion, thinly sliced

- 1 cup shredded carrots

- 4 cups chicken or vegetable broth

- 1/2 cup creamy peanut butter

- 1 tablespoon olive oil

- 1 teaspoon garlic powder

- 1 teaspoon ground ginger

- Salt and pepper, to taste

- Optional toppings: chopped peanuts, lime wedges, chopped cilantro, red pepper flakes


1. In a large pot, bring 6 cups of water to a boil. Add in the rice noodles and cook for 4-5 minutes, or until tender. Drain and set aside.


2. In the same pot, heat olive oil over medium heat. Add in the red bell pepper, onion, and shredded carrots. Cook for 5-6 minutes, until vegetables are softened.


3. Add in the chicken or vegetable broth, garlic powder, ground ginger, salt and pepper. Stir to combine and bring to a simmer.


4. Once the broth is simmering, add in the cooked rice noodles and stir to combine.


5. In a small bowl, mix together the creamy peanut butter and 1/2 cup of the hot broth from the pot until smooth. This will help prevent clumps of peanut butter in the soup.


6. Slowly pour the peanut butter mixture into the pot, stirring constantly to incorporate it into the broth.


7. Simmer for an additional 5-7 minutes, until the soup has thickened slightly and all the flavors have melded together.


8. Taste and adjust seasoning as needed.


9. Serve the Thai Peanut Noodle Soup in bowls, optionally topped with chopped peanuts, lime wedges, chopped cilantro, and red pepper flakes. Enjoy!

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