
Thai Peanut Noodle Soup
At 7 p.m. on a weeknight, having the right ingredients in your pantry can make all the difference between enjoying a satisfying homemade dinner at 7:30 or resorting to take-out. In this case, we're utilizing red Thai curry paste, one of our favorite pantry essentials, to whip up a quick and flavorful peanut noodle soup in no time. With its creamy coconut peanut broth, crunchy vegetables, and a sprinkle of fresh herbs, this Thai-inspired noodle soup is sure to become a beloved weeknight meal.For more details and helpful tips on preparing this easy and comforting soup, continue reading. And if you're in search of additional soup ideas, be sure to explore our collection of beloved noodle soup recipes.What exactly is red Thai curry paste?Red Thai curry paste is an Asian condiment that consists of dried chilies, garlic, lemongrass, and galangal (a root similar to ginger commonly used in Southeast Asian cuisine), along with various aromatic herbs and spices. In Thailand, it is traditionally made from scratch and serves as a base for various dishes. However, in the United States, it can be challenging to find all the necessary raw ingredients (such as lemongrass and galangal), so most people opt to purchase it. While there are vegan versions readily available, it's important to check the labels if you follow a vegetarian or vegan diet, as some brands may include shrimp paste or fish sauce.Is this soup spicy?Not particularly. The spiciness of the curry paste is balanced by the richness of the coconut milk and peanut butter, resulting in an aromatic broth filled with warm spices, but not overly spicy.Why do we cook the noodles separately?When the noodles are cooked directly in the broth, they tend to absorb it all, creating a pot of creamy, saucy noodles rather than a soup. By pre-cooking the noodles in boiling salted water and adding them to the soup just before serving, you ensure perfectly seasoned and cooked noodles while maintaining a soupy consistency.Why do we use low-sodium broth?Soy sauce is already salty, and most peanut butter contains added salt. With these seasonings already incorporated into the recipe, it's preferable to have control over the overall saltiness by using low-sodium broth. Regular (non-low-sodium) broth can contain a high amount of salt. Opting for low-sodium broth allows us to have better control over the overall seasoning of the soup.
Ingredients
- 6 tbsp. vegetable oil, divided
- 8 oz. cremini mushrooms, stemmed and sliced 1/4" thick
- 2 tbsp. plus 1/8 tsp. kosher salt, divided
- 6 oz. pad Thai rice noodles
- 4 cloves garlic, minced
- 2 tbsp. minced or grated ginger
- 2 tbsp. red Thai curry paste
- 1 (14.5-oz) can unsweetened coconut milk
- 1/4 c. low-sodium soy sauce
- 3 tbsp. creamy natural peanut butter
- 4 c. low-sodium vegetable broth
- 1 small red bell pepper, seeded and sliced
- 2 tbsp. fresh lime juice
- 8 cilantro sprigs
- 1 c. Thai or regular basil leaves
- 1 c. unsalted roasted peanuts
Instructions
- In a large pot over medium heat, heat 3 tablespoons oil. Cook mushrooms, tossing occasionally, until golden brown and crisp, 8 to 10 minutes; season with ⅛ teaspoon salt. Transfer mushrooms to a plate.
- Meanwhile, bring a medium pot of water to a boil and stir in remaining 2 tablespoons salt. Add noodles and cook, stirring occasionally, until tender, 5 to 6 minutes, depending on thickness. Drain, transfer to a medium bowl, and toss with 1 tablespoon oil; set aside.
- In same large pot over medium heat, heat remaining 2 tablespoons oil. Cook garlic, ginger, and curry paste, stirring, until fragrant, about 1 minute. Stir in milk, soy sauce, and peanut butter until combined. Stir in broth and bring to a boil over high heat. Add bell pepper, reduce heat to medium-low, and simmer until tender, about 3 minutes. Stir in lime juice and mushrooms.
- Divide noodles among bowls. Spoon peanut broth and vegetables over. Top with cilantro, basil, and peanuts.
Tried this recipe?Let us know how it was!