Vegan Peanut Satay Noodle Soup

4.94 from 43 votes

This 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.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Asian, Thai

Servings people

Calories 581 kcal

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

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.

Vegetable broth:

You can also use water with 1 vegetable cube or bouillon. I like to use Edward and Son's Vegetable Cubes.

Vegan fish sauce:

You can see my homemade fish sauce recipe here. You can also substitute the vegan fish sauce with more soy sauce, to taste.

Coconut cream:

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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