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Vegan Peanut Satay Noodle Soup Recipe

★★★★★

4.6 from 113 reviews
  • Author: Lana
  • Total Time: 35 minutes
  • Yield: 3 servings 1x
  • Diet: Vegan

Description

This Vegan Peanut Satay Noodle Soup is a creamy, flavorful, and comforting dish combining chewy rice noodles with sautéed oyster mushrooms, crispy shallots, and a rich peanut-based broth. Infused with aromatic spices and fresh herbs, this 35-minute recipe offers a perfect balance of savory, tangy, and mildly spicy flavors, ideal for a wholesome vegan meal.

Ingredients

Scale

Noodles

  • 6.5 oz dry rice noodles (5mm thick recommended)

Mushrooms & Shallots

  • 7 oz fresh oyster mushrooms (or other mushrooms of choice)
  • Neutral oil, for cooking
  • 5 small Asian shallots, thinly sliced
  • Soy sauce, to taste

Soup Base

  • 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

To Serve

  • Chopped scallion
  • Fresh Thai basil leaves
  • Roasted peanuts, chopped
  • More chili sauce or chili oil
  • Fresh lime juice

Instructions

  1. Prepare Noodles: Place the dry rice noodles in a large heatproof bowl and pour boiling water to fully submerge them. Stir gently and soak for 15-20 minutes until the noodles become pliable and chewy. Alternatively, boil noodles until cooked to liking. Drain and set aside.
  2. Sauté Mushrooms: Heat a large pot over high heat, add a little neutral oil, then the oyster mushrooms. Sauté for about 3-4 minutes on each side until lightly browned. Season with soy sauce and cook for a few more minutes. Remove mushrooms and set aside.
  3. Crisp Shallots: In the same pot, add more neutral oil and heat over medium to medium-high heat. Add sliced shallots and stir often until golden brown but not burnt. Remove shallots and set aside; they will crisp further as they cool.
  4. Build Soup Base: Remove most of the oil from the pot, leaving about 1 tbsp. Over high heat, add grated ginger and minced garlic and sauté for 2 minutes until aromatic. Stir in peanut butter, curry powder, and coconut sugar, mixing well to combine.
  5. Add Liquids and Simmer: Pour in vegetable broth, soy sauce, and vegan fish sauce. Stir and cover the pot, allowing the mixture to come to a boil (about 5 minutes). Reduce heat to medium, then add coconut cream and lime juice. Season with salt and adjust soy sauce if needed.
  6. Simmer and Adjust Seasoning: Let the soup simmer for another 2-3 minutes, tasting and adjusting with additional soy sauce, sugar, or lime juice to balance flavors. Optionally add chili garlic sauce for heat and mix well.
  7. Add Noodles to Soup: Add the soaked noodles into the soup and allow to cook further for 1-2 minutes so they absorb the flavors. Alternatively, place cooked noodles in a serving bowl and ladle hot soup over them.
  8. Serve: Ladle the noodle soup into bowls and top with sautéed mushrooms, crisp shallots, chopped scallions, Thai basil leaves, roasted peanuts, and chili oil or extra chili sauce. Finish with a fresh squeeze of lime juice if desired.
  9. Enjoy: Serve hot and enjoy this creamy, satisfying vegan peanut satay noodle soup.

Notes

  • Chunky peanut butter adds texture and enhances the satay flavor, but smooth peanut butter can be used as well.
  • Curry powder adds a subtle warmth; choose a mild or spicy blend according to your preference.
  • Use coconut sugar or palm sugar for authentic flavor; brown sugar can be a substitute.
  • Vegetable broth can be homemade or store-bought; ensure it’s vegan.
  • For a creamier soup, use full-fat coconut cream; canned coconut milk with less cream can be used but results may vary.
  • The soaked noodles will finish cooking in the hot soup and absorb the broth’s flavor.
  • Vegan fish sauce can usually be found in Asian markets or can be substituted with extra soy sauce.
  • Be careful not to burn the shallots; golden is perfect for a crispy texture.
  • Adjust chili sauce to your heat preference; this dish is customizable for spice levels.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Asian Fusion

Keywords: vegan peanut satay soup, peanut noodle soup, vegan Asian soup, satay broth, vegan noodle soup

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Find it online: https://mealsbylana.com/vegan-peanut-satay-noodle-soup-recipe/