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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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/vegetarian-thai-peanut-soup-recipe/