Name: Vegan Peanut Satay Noodle Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian Fusion
Ingredients: 6.5 oz dry rice noodles (5mm thick recommended); 7 oz fresh oyster mushrooms (or other mushrooms of choice); Neutral oil, for cooking; 5 small Asian shallots, thinly sliced; Soy sauce, to taste; 1 tbsp neutral oil; 1/2 tbsp finely grated or minced ginger; 5 cloves garlic, minced; 2 tbsp peanut butter (chunky preferred); 1/2 tbsp curry powder; 1 tbsp coconut sugar (or palm sugar); 2 1/2 cups vegetable broth; 1 tbsp soy sauce (or tamari for gluten-free option); 1 tbsp vegan fish sauce; 3/4 cup coconut cream (unsweetened; coconut milk alternative can be used); 1 tbsp lime juice (optional); Chili garlic sauce, to taste; Salt, to taste; Chopped scallion; Fresh Thai basil leaves; Roasted peanuts, chopped; More chili sauce or chili oil; Fresh lime juice

Ingredients

6.5 oz dry rice noodles (5mm thick recommended)

7 oz fresh oyster mushrooms (or other mushroom of choice)

Neutral oil (for cooking)

Soy sauce (to taste)

5 small Asian shallots (thinly sliced)

1 tbsp neutral oil

1/2 tbsp finely grated or minced ginger

5 cloves garlic (minced)

2 tbsp peanut butter (chunky preferred)

1/2 tbsp curry powder

1 tbsp coconut sugar (or palm sugar)

2 1/2 cups vegetable broth

1 tbsp soy sauce (or tamari for gluten-free)

1 tbsp vegan fish sauce

3/4 cup coconut cream (unsweetened)

1 tbsp lime juice (optional)

Chili garlic sauce (to taste)

Salt (to taste)

Chopped scallion

Fresh Thai basil leaves

Roasted peanuts (chopped)

Fresh lime juice (for serving)

More chili sauce or chili oil (for serving)

Instructions

Step 1: Place the dry rice noodles in a large heatproof bowl. Pour boiling water over them until fully submerged. Stir gently and soak for 15 to 20 minutes until noodles are pliable and chewy. Drain and set aside. Alternatively, you can cook the noodles directly in the soup later or boil until tender.

Step 2: Heat a large pot over high heat and add a little neutral oil. Add the mushrooms and sauté until lightly browned on each side, about 3 to 4 minutes per side. Season with a splash of soy sauce and cook for a few more minutes. Remove and set aside on a plate.

Step 3: In the same pot, add 1 tbsp neutral oil and heat over medium to medium-high heat. Add the sliced shallots and cook, stirring frequently, until golden brown. Remove and set aside to crisp up; do not cover them to maintain crispness.

Step 4: Remove most of the oil from the pot, leaving about 1 tbsp. Increase heat to high, then add grated ginger and minced garlic. Sauté for about 2 minutes until fragrant.

Step 5: Add the peanut butter, curry powder, and coconut sugar to the pot. Stir until the mixture is well combined and smooth.

Step 6: Pour in the vegetable broth, soy sauce, and vegan fish sauce. Stir well, cover the pot, and bring to a boil, about 5 minutes.

Step 7: Reduce heat to medium, add the coconut cream and lime juice (if using). Taste the soup and adjust seasoning with salt or more soy sauce if needed.

Step 8: Let the soup simmer for another 2 to 3 minutes. Add chili garlic sauce and additional lime juice if desired, stirring to combine.

Step 9: Add the soaked noodles to the soup and let them cook for 1 to 2 minutes. Alternatively, place cooked noodles in bowls and ladle hot soup over them.

Step 10: Serve the soup topped with sautéed mushrooms, crisp shallots, chopped roasted peanuts, scallions, Thai basil leaves, and a drizzle of chili oil. Finish with a squeeze of fresh lime juice if you like.

Tips & Variations

Use tamari instead of soy sauce for a gluten-free version.

Chunky peanut butter adds texture but smooth peanut butter works well too.

If coconut cream is unavailable, use full-fat coconut milk for a lighter broth.

Replace oyster mushrooms with shiitake, cremini, or button mushrooms based on availability or preference.

Add a handful of fresh spinach or bok choy for extra greens.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the broth and mushrooms in advance and store them separately. When ready to serve, soak or cook the noodles fresh and combine everything before serving for best texture.

What can I use instead of vegan fish sauce?

If you don’t have vegan fish sauce, you can use additional soy sauce combined with a splash of miso paste or seaweed broth for a similar umami flavor.