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 (see notes)
- 1/2 tbsp curry powder (see notes)
- 1 tbsp coconut sugar or palm sugar (see notes)
- 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
- I recommend using plain unsweetened peanut butter.
- If using one that’s lightly sweetened, you can skip the sugar or just adjust depending on your preference. You can also add more soy sauce or vegan fish sauce to counter the sweetness.
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 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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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!
This is DELICIOUS. thank you for the recipe! I used Mae Ploy yellow curry paste since it’s what I had, and it turned out great. Also, crispy fried shallots are my new favorite soup topping.
Hey CJ, glad you liked it 🙂 and fried shallots are amazing!!
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!!