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
Here’s what you’ll need for the soup base! All these together create a really rich and fragrant broth.
Here’s what you’ll need 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 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 OTHER 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.
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
- 180 g dry rice noodles I used 5mm thick noodles
Mushrooms and Shallots
- 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 or lemon juice, plus more to finish
- Chili garlic sauce , sirracha, or chili oil for spice (optional), see homemade chili garlic sauce recipe here
- Salt to taste
- Chopped scallion
- Fresh Thai basil leaves
- Roasted peanuts
- Fresh lime juice
- More chili sauce or chili oil to finish, homemade chili garlic sauce recipe here
- 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.
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.
- Over medium high heat, 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. Don’t cover the shallots so they stay crispy.
- 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 noodles. If you're adding dried noodles, they'll of course take longer to cook in the soup (usually around 8 to 10 minutes).
- Cook the chewy noodles for 2-3 more minutes until the noodles are cooked to your liking.