Vegetarian Thai Peanut Soup Recipe

Introduction

Vegetarian Thai Peanut Soup is a comforting and flavorful dish perfect for chilly days. Packed with warm spices, creamy peanut butter, and hearty vegetables, this soup offers a satisfying bowl of warmth that’s easy to prepare. It’s a delicious way to brighten any cold day with a touch of Thai-inspired comfort.

Ingredients

• 2 tablespoons coconut or peanut oil
• 8 ounces shiitake mushrooms, stems removed, sliced
• 1 cup diced sweet potatoes (peeled)
• 1 small red bell pepper, sliced (or red chili pepper for heat)
• 1 tablespoon minced fresh ginger
• 1 clove garlic
• 1 tablespoon red curry paste
• 1 teaspoon pimenton (smoked paprika)
• 1/2 teaspoon ground turmeric
• 3 cups vegetable stock
• 1 can (14 oz) coconut milk, well-shaken
• Juice from one lime
• 2 tablespoons soy sauce (or fish sauce for extra umami)
• 2 tablespoons brown sugar
• 1 teaspoon toasted sesame oil (optional)
• 1/3 cup creamy peanut butter
• 3 packs ramen noodles (3 ounces each), discard the flavor packets
• 2 green onions, thinly sliced
• 2 tablespoons chopped cilantro
• 1/2 cup chopped peanuts

Instructions

1. Step 1: Heat 1 tablespoon oil in a 4 or 5 quart Dutch oven or stock pot over medium heat until shimmering. Add mushrooms, sweet potatoes, and peppers. Stir to combine, cover, and cook for 8 to 10 minutes until mushrooms release their liquid and sweet potatoes are tender.
2. Step 2: Push vegetables aside and add the remaining tablespoon of oil to the cleared area. Add minced ginger, garlic, red curry paste, pimenton, and turmeric. Stir for 30 to 60 seconds until fragrant and a paste forms.
3. Step 3: Increase heat to medium-high and pour in the vegetable stock and coconut milk. Stir well, then add lime juice, soy sauce (or fish sauce), brown sugar, and toasted sesame oil if using. When the soup reaches a gentle boil, reduce heat to medium-low.
4. Step 4: In a heat-proof bowl, place the peanut butter and whisk in two ladles of hot soup until smooth. Stir the peanut mixture back into the pot.
5. Step 5: Add the ramen noodles to the soup and cook for 3 minutes until tender. Reduce heat to low.
6. Step 6: Stir in half of the green onions and cilantro. To serve, ladle soup into bowls and garnish with remaining green onions, cilantro, and chopped peanuts.

Tips & Variations

• Swap ramen noodles for rice noodles or soba for a gluten-free alternative.
• Use fish sauce instead of soy sauce if you want extra umami flavor and’re not strictly vegetarian.
• Add a splash of lime juice just before serving to brighten flavors.
• For a spicier version, include a sliced red chili or a dash of chili flakes.
• Top with fresh basil or mint for an herbaceous twist.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent splitting the coconut milk. Avoid storing noodles separately if possible, as they may absorb too much liquid and become mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup a day in advance. Store it refrigerated and add the noodles just before reheating to keep their texture firm.

What can I use instead of peanut butter?

You can substitute almond butter or cashew butter for a different nutty flavor, but peanut butter provides the classic taste essential to this recipe.

Vegetarian Thai Peanut Soup Recipe

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5 from 86 reviews

Vegetarian Thai Peanut Soup is a comforting, flavorful bowl of warmth perfect for chilly days. Combining creamy peanut butter, aromatic Thai spices, tender vegetables, and ramen noodles, this soup offers a rich and satisfying meal with layers of sweet, spicy, and umami flavors. Easy to prepare on the stovetop, it brings the taste of Thai cuisine into your home with wholesome ingredients.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Thai
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 2 tablespoons coconut or peanut oil
• 8 ounces shiitake mushrooms, stems removed, sliced
• 1 cup diced sweet potatoes (peeled)
• 1 small red bell pepper, sliced (or red chili pepper for spice)
• 1 tablespoon minced fresh ginger
• 1 clove garlic

Spices and Pantry Staples

• 1 tablespoon red curry paste
• 1 teaspoon pimenton (smoked paprika)
• 1/2 teaspoon ground turmeric
• 3 cups vegetable stock
• 1 can (14 oz) coconut milk, well-shaken
• Juice from one lime
• 2 tablespoons soy sauce (or fish sauce if not vegetarian)
• 2 tablespoons brown sugar
• 1 teaspoon toasted sesame oil (optional)
• 1/3 cup creamy peanut butter

Noodles and Garnishes

• 3 packs ramen noodles (3 ounces each), flavor packets discarded
• 2 green onions, thinly sliced
• 2 tablespoons chopped cilantro
• 1/2 cup chopped peanuts

Instructions

1. Cook Vegetables: Heat 1 tablespoon of oil in a 4 or 5 quart Dutch oven or stock pot over medium heat until shimmering. Add the sliced mushrooms, diced sweet potatoes, and sliced peppers. Stir to combine, cover, and cook for 8 to 10 minutes until the mushrooms release their liquid and the sweet potatoes are tender.
2. Sauté Spices and Aromatics: Push the vegetables aside in the pot and add the remaining tablespoon of oil to the cleared space. Add minced ginger, garlic, red curry paste, pimenton, and turmeric. Stir continuously for 30 to 60 seconds until a fragrant spice paste forms.
3. Add Liquids and Flavorings: Increase heat to medium-high and pour in the vegetable stock and coconut milk, stirring to combine. Add lime juice, soy sauce (or fish sauce), brown sugar, and the optional toasted sesame oil. When the soup just starts to boil, reduce heat to medium-low.
4. Incorporate Peanut Butter: Place the peanut butter in a heat-proof bowl, then ladle two scoops of hot soup into it. Whisk until smooth and fully combined, then pour the mixture back into the pot and stir well.
5. Cook Noodles: Add the ramen noodles to the soup and cook for 3 minutes until tender. Reduce heat to low.
6. Finish and Garnish: Stir in half of the sliced green onions and chopped cilantro. Ladle the soup into serving bowls and top with the remaining green onions, cilantro, and chopped peanuts. Serve immediately and enjoy.

Notes

• You can substitute red chili pepper for red bell pepper if you prefer a spicier soup.
• For non-vegetarians, fish sauce adds additional umami depth to the soup.
• To make this soup gluten-free, use gluten-free ramen noodles or substitute rice noodles.
• Adjust the amount of brown sugar and curry paste to taste for desired sweetness and heat.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: Vegetarian Thai Peanut Soup, Thai soup, peanut soup, ramen noodle soup, comfort food, vegetarian soup, coconut milk soup, spicy peanut soup