This Vegan Peanut Satay Noodle Soup is a perfectly cozy bowl, that you can easily put together for the cold days.
These are chewy rice noodles in a smooth and silky peanut satay broth topped with sautéed mushrooms, crispy shallots, scallion, Thai basil leaves, roasted peanuts, and chili oil before being finished with a squeeze of lime.
THIS NOODLE SOUP RECIPE IS:
- Of course vegan, and can easily be made gluten-free!
- Packed full of flavour with the rich broth
- Perfect for batch cooking! You can prepare the broth ahead, portion it, and cook the noodles when ready to enjoy
- Easily customisable with the amount of seasonings you’d like
- Very simple to make and requires mostly basic ingredients
Grab your chopsticks and slurp away because this bowl of noodle soup is so aromatic and packed full of delicious goodness. Enjoy!
THE PEANUT SATAY SOUP BASE
INGREDIENTS YOU’LL NEED
Here’s what you’ll need for the soup base! All these together create a really rich and fragrant broth.
FOR THE BROTH:
- neutral oil
- grated or minced ginger
- garlic, minced
- peanut butter, I used chunky peanut butter
- curry powder
- coconut sugar, or palm sugar
- vegetable broth (see recipe notes)
- soy sauce
- vegan fish sauce (see recipe notes)
- Chili sauce or chili oil, for spice
- coconut cream (see notes for coconut milk alternative)
- lime juice, plus more to finish
- Salt, to taste
The full detailed recipe is down below!
AN IMPORTANT NOTE ON THE CURRY POWDER:
There are a lot of different types of curry powder mixes from Indian to Thai so I would suggest getting a Southeast Asian curry powder mix if you have access to one or see any at your local Asian grocery. Indian curry mixes are a lot stronger and have a different flavour profile to Southeast Asian or Thai mixes so this could change the taste of your soup.
FOR A GLUTEN-FREE VERSION
You can also make this recipe gluten-free by using tamari instead of soy sauce.
I cooked down the peanut butter with the curry powder in the pot.
Afterwards, I added in the broth and mix it all really well.
The broth turned out really silky from the coconut cream, which I really loved!
Give everything a good mix and then leave it to simmer for a few minutes.
Photographed below are the shallots, ginger, and garlic! These are Asian shallots and they’re much smaller than regular shallots. They’re around the same size as cloves of garlic!
I finely minced the ginger and garlic then thinly sliced the Asian shallots.
PEANUTS AND PEANUT BUTTER
I used chunky peanut butter for the broth and roasted peanuts to finish this bowl of noodles. I love using chunky peanut butter because I love the bite from the little bits, but you can also opt to use smooth or creamy peanut butter.
MUSHROOMS (OR PROTEIN OF CHOICE)
I personally love the texture of oyster mushrooms so much! But you’re of course free to use other mushrooms of your choice.
Other mushrooms like button, shiitake, shimeji, etc would work great too. You can also use tofu for this recipe, if you’d like!
I cooked the mushrooms and topeed it over my noodles before mixing everything together.
RICE NOODLES
I highly recommend the thinner (3mm to 5mm) rice noodles for this recipe. I’ve tried both the thinner and wider rice noodles and find that the thinner the rice noodles the better! But of course it’s a personal preference and you can even use other noodles such as vermicelli or wheat noodles.
PREPARING THE RICE NOODLES
Overall, I find that the rice noodles work best for this recipe because of how chewy they are! I just simply soaked mine in hot water until chewy and half-cooked.
I set these aside in a bowl and added it to the soup later on.
Adding the noodles into the soup cooks down the noodles a bit more and the noodles absorb the flavours too!
ENJOY YOUR BOWL OF PEANUT SATAY NOODLE SOUP!
And don’t forget to finish that flavourful soup off with some of the mushrooms, crispy shallots, and some chili sauce/oil if you’d like.
This is really so good and so satisfying. You’ll find the full vegan recipe for this bowl of cozy noodles down below!
You can also check out my other noodle recipes:
- Mie Goreng (Indonesian Fried Noodles)
- Easy Spicy Miso Noodles
- Thai Drunken Noodles (Pad Kee Mao)
- Chili Garlic and Black Bean Eggplant Noodles
- Easy Sweet, Spicy, and Saucy Noodles
- Stir-Fried Tofu and Basil Noodles
- Tantanmen (Vegan Ramen)
- Yaki Udon
- Chinese-Style Bolognese
- Ginger and Scallion Noodles
- Chili Garlic Oil Noodles
- Easy Saucy Ramen Noodles
Looking for more Vegan Asian recipes?
You can get a copy of my upcoming cookbook, Vegan Asian!
If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!
Vegan Peanut Satay Noodle Soup
Ingredients
Noodles
- 6.5 oz dry rice noodles I used 5mm thick noodles
Mushrooms and Shallots
- 7 oz fresh oyster mushrooms or other mushroom of choice
- Neutral oil for cooking
- soy sauce to taste
- 5 small Asian shallots thinly sliced
Soup Base
- 1 tbsp neutral oil
- 1/2 tbsp finely grated or minced ginger
- 5 cloves garlic minced
- 2 tbsp peanut butter , I used chunky peanut butter
- 1/2 tbsp curry powder (see notes)
- 1 tbsp coconut sugar or palm sugar
- 2 1/2 cups vegetable broth see notes
- 1 tbsp soy sauce or tamari for gluten-free option
- 1 tbsp vegan fish sauce or sub soy sauce (see notes) homemade fish sauce recipe here
- 3/4 cup coconut cream , unsweetened (see notes for coconut milk alternative)
- 1 tbsp lime juice (optional)
- Chili garlic sauce , sirracha, or chili oil for spice (optional), see homemade chili garlic sauce recipe here
- Salt to taste
To Serve
- Chopped scallion
- Fresh Thai basil leaves
- Roasted peanuts chopped
- Fresh lime juice
- More chili sauce or chili oil to finish, homemade chili garlic sauce recipe here
Instructions
Noodles
- Place the noodles in a large heat proof bowl. Pour boiling hot water in the bowl until the noodles are completely submerged. Mix the noodles around a bit and leave to soak for 15 to 20 minutes or until the noodles are pliable and the noodles are chewy.Alternatively, you can also opt to just cook down the dried noodles directly in the soup later on!
- They’ll turn while and no longer translucent once chewy. Remove the noodles from the water and then set aside.
- Other option: You can quickly boil the noodles until cooked to your liking.
Mushrooms and Shallots
- Heat a large pot over high heat (note: this will be the same pot used for the soup later on for minimal clean-up).
- Once hot, add a little oil then add in the mushrooms. Sauté until lightly browned on each side, around 3 to 4 minutes on each side.
- Season the mushrooms with a little soy sauce and then cook down for a few more minutes. Set the mushrooms aside on a small plate.
- In the same pot, add more neutral oil. Allow to heat over medium to medium high heat.
- Once hot, add in the sliced shallots.
- Move around the shallots in the oil until golden brown. (Don’t burn them like I did haha). Remove the shallots from the oil and set aside. They will continue to crisp up as they cool.Don’t cover the shallots so they stay crispy.
Soup Base
- Remove most of the oil in the pot. I kept around 1 tbsp of the oil. In the same pot over high heat, add in the ginger and garlic.
- Sauté until aromatic, 2 minutes.
- Add in the peanut butter, curry powder, and sugar.
- Mix until well-incorporated.
- Pour in the vegetable broth, soy sauce, vegan fish sauce, and mix well. Cover the pot and leave to simmer until it boils, around 5 minutes.
- Once it boils, lower the heat to medium and then pour in the coconut cream and lime juice. Taste the soup and season with salt or more soy sauce, if needed.
- Leave the soup to simmer for 2 to 3 more minutes. Taste the soup and feel free to adjust to your taste by adding more soy sauce, sugar, or lime juice.
- Add in the lime juice and chili sauce, if using, then mix well with the soup.
- Add in the soaked noodles.
- Leave for 1-2 minutes for the noodles to cook a bit more. You can also just place the cooked noodles in a large bowl and then pour over the soup when it's very hot.
- Note: the noodles will cook down a little bit more from the hot soup.
To Serve
- Top the noodle soup with the mushrooms, crisp shallots, roasted peanuts, chopped scallion, Thai basil leaves, and chili oil before being finished with a squeeze of lime juice if you'd like.
- Enjoy while hot!
Notes
- There are a lot of different types of curry powder mixes from Indian to Thai so I would suggest getting a Southeast Asian curry powder mix if you have access to one or see any at your local Asian grocery. Indian curry mixes are a lot stronger and are spicier compared to Southeast Asian or Thai mixes so this could change the taste of your soup.
- I use a Filipino curry powder that’s very mild in spice or not spicy at all (at least for me) especially when compared to Indian curry powder. I get local curry powder mixes in my local market or groceries in the Philippines and find that the main components are turmeric (gives the curry the distinct yellow colour), cumin, coriander seeds, black pepper, mustard, and a few other key spices.
- I’ve tried both Mccormick and Simply Organics curry powders and both are a great blend of spices and both are mild in spice.
- You can also use water with 1 vegetable cube or bouillon. I like to use Edward and Son’s Vegetable Cubes.
- You can see my homemade fish sauce recipe here. You can also substitute the vegan fish sauce with more soy sauce, to taste.
- You can substitute the coconut cream with 1 cup of coconut milk then lessen the vegetable broth to 2 cups. Make sure your coconut cream is unsweetened. If using sweetened coconut milk or cream, you can skip the sugar and adjust to your taste.
NUTRITIONAL INFO
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This Post Has 51 Comments
Love this recipe so much. Easy to make and has soooo much flavor.
Hi Katie, glad you liked it!! Thank you so much ◡̈
Super easy and definitely versatile (i had mushrooms and leftover asparagus, i would probably make a winter version with squash and cauliflower, i also think other noodles would suit too). Perfectly seasoned as it is, i will certainely add a red chili next time
Delicious!!!
Hii, I wanted to ask if I could use cow milk instead of coconut milk? Or are there any other alternatives for coconut cream/milk?
I’d recommend regular evaporated milk. ◡̈
Made it today, so delish!
Thanks so much ◡̈ glad you enjoyed!
This was warm, hearty, flavorful and both me and my husband LOVED it!! Thank you so much for the recipe. We will be having again soon. It was so easy to make ?
Hi Emily! Thanks so much for trying this out! Happy to know you and your husband enjoy it! ◡̈ thanks!
I made it for dinner this evening and everyone really enjoyed it! The toppings really added so much flavor to the dish. Will be making it again! Thank you!
Hi Kavita!! Really happy to hear everyone enjoy it 🙂 thanks for trying it out!!
This was absolutely delicious! I have already made it twice and am amazed every time.
Hi Shayna! So happy that you enjoyed these noodles! One of my favourites too ◡̈ hehe
Thanks for this tasteful and simple recipe! We loved it all the way from the Netherlands.
So happy you enjoyed it Rose ◡̈ dank je!
Easy steps to follow along and amazing results! I love that you can just add more or less of something to make it to your liking 🙂
Thank you Julia! Hope you enjoyed your noodles!! 🙂
Just made this for lunch today. I have to say that the flavor combinations are quite odd as it tastes like both Indian curry and Thai curry. I think it’s the curry powder that definitely throws this off. However it’s pretty filling for a noodle soup. Unfortunately I wouldn’t make this again. ☹️
Hi Michelle! Might be due to the curry powder used too, since some mixes (especially Indian curry powder mixes) are different from Southeast Asian ones. Appreciate the feedback!! ◡̈
Love this recipe! So easy to make and so tasty. It has become one of my regulars 🙂
Would malaysian “meat” curry powder work?
Hmm I think it should be okay! You can try it out by halving the measurement first to see if the curry flavour is enough then just add more if you want 🙂
Hi!! I love your recipes and I’m so excited to make this one but I was wondering what brand of chili oil/chili sauce do you use? Thanks xx
Hi Rina! I have quite a few chili sauces here that I like to use. For the topping, I actually used Japanese chili oil or layu. I get the brand S&B. I also like to use my homemade chili garlic sauce or even sriracha. You can find the chili garlic sauce recipe here: https://thefoodietakesflight.com/chili-garlic-sauce/ hope this helps 🙂
Made this this evening and it was delicious! Was in the mood for noodles today and so bought a very average meal for lunch and was completely unsatisfied – so I decided to Google “peanut noodle recipe” and I found this and it was really delicious! Never had anything like it. Think I would toss in some firm tofu next time for a bit of a protein boost – but it turned out very nicely, even though I was a bit fast and loose with the recipe precision. Thanks heaps!
Thanks Joey!! Glad you liked it ◡̈
Another yummy and easy to follow recipe. This is such a comforting bowl of goodness. Really really delicious. Thank you x
My family, baby included, loved this recipe. Super delicious, nutritious, easy, and can be quick depending on how you do things. First, I don’t use nonstick cookware in order to avoid PTFE & PFAS, so in a ceramic pot this one-pot method didn’t work out. Too much mushroom and soy sauce burning at the bottom by the time you’re supposed to sautée the ginger and garlic. It also took way longer to cook the mushrooms and shallots than indicated. So, I suggest using a different pan for the mushrooms. Meanwhile, do the shallots in the soup pot and proceed as advised. A note about frying the shallots: they don’t become crispy in the pan. Only after they’re out of the pan and cool do they crisp up. Also, they keep cooking well after you’ve removed them from the heat. So take them out when they are golden but not brown.
Hi Britney, appreciate the feedback and glad you and your family enjoy this recipe. Thanks so much ◡̈
Odd question, but would this freeze? I freeze soup broth frequently but unsure about ramen broth! I’m putting together a “ramen bar” for an upcoming trip with friends and freezing would be so helpful to make ahead!
Hi Courtney, yes you can freezing the broth. The toppings and noodles you can add in once you’re ready to enjoy ◡̈
This was absolutely fantastic. It’s The second recipe of yours I’ve made (in a week) and I feel like you make it so easy to achieve those layers of flavor. I’m not even vegetarian but this is perfect without meat. Wonderful! ♥️
Thank you so much Jenn! ❤️
Wow this was so good!! So many flavors and really not that many ways to screw it up, needless to say it turned out very well. Thanks for the new staple comfort soup😍
I did add chicken at my boyfriend’s request (gotta get that protein) and that was great. Sautéed it then simmered it in the soup while cooking the shrooms.
Glad you liked it Rachael! ◡̈
Absolutely adored this recipe – thank you for sharing! I personally like my food with a bit more kick so I added extra curry powder but otherwise this dish is so delicious! Will be making it many more times, I’m sure.
Yay happy you liked it Liss! Thanks so much ◡̈
Loved this! Second recipe of yours i made this week (the curried chickpeas are great too). I wanted more broth so i doubled it. Was unable to find the right curry powder so I used paste. It seems to have worked well but i have nothing to compare it to haha. I also opted to cook the noodles in the broth but I would not do that next time as it dried up the broth 🙁 but delicious none the less. Thank you!
Hi Stevie, glad you liked it! And yes, I don’t recommend cooking the noodles in the broth since this’ll absorb a lot of it! I soak it in hot water until almost cooked before adding it to cook further. ◡̈ thanks so much for tying this recipe out btw!
So delicious! I made this without the coconut cream and fish sauce cuz I didn’t have any. I also stir fried a bunch of different veggies instead of just mushrooms, and this meal turned out splendid! Thank you 😊
Ooh hope you enjoyed the broth without the coco cream! So something a bit lighter too ◡̈ hehe thank you Maneesha!!
Made this last night and it was excellent + quick! My only addition – we saved the fried shallot oil and used it as a topping when serving. My toddler loved helping and ate his entire bowl. Adding to our rotation!
Thats a great idea! And so happy you enjoyed this ◡̈ thanks for giving it a try!
Hi! The curry powder you linked is an Indian one but your notes suggest to use a non-Indian one. Could you share which one you use at home? Excited to make this!
Thanks!
Hi Shahina! I’ve actually used the exact same simply organics one for this recipe and turned out great. I can’t say it’s exactly an Indian curry powder actually. Another option i can recommend is the curry powder from Mccormick, which is a brighter yellow. Hope this helps ◡̈
The amount of love I have for this recipe
Much love ❤️
I’m going to make this but was going to try to substitute the yellow curry paste we have for the curry powder. Any idea as to how much to use?
Hi Collin! You can use the same amount or even more. It’ll just be the spice that might make a difference since some yellow curry pastes can be quite hot. Hope this helps! ◡̈