Warm up from the inside-out with this flavorful Curry Peanut Noodle Soup! This vegan recipe can be made gluten-free and cooks in just 30 minutes or less!
While I know that American curry powder is not always the most authentic form of curry, it sure is flavorful and convenient when you're in a pinch! Combine the flavorful spices of yellow curry with the sweet, nuttiness of peanut butter and you've got a perfectly balanced peanut noodle soup!
Curry noodle soups often use coconut milk for richness and sweetness. However, I found that the peanut butter did both of those things for me without coconut milk! While its fine to add it, this curry noodle soup comes together so quickly without it!
This soup thrives from fun garnishes like mushrooms, crispy tofu, or Curry Roasted Chickpeas!
Why you'll love this recipe
- Warm & Comforting - The temperature of this soup as well as the warming spices from the curry will warm you up on the coldest of winter days!
- Simple Recipe - This recipe is so easy and comes together in no time!
- Full of Flavor - The spices balance so well with creamy peanut butter to make a flavorful soup.
What you need for this recipe
Ingredient and Substitutions
- Rice noodles - Use whatever noodle you have on hand, whether that is rice noodles, spaghetti noodles, or regular rice!
- Curry Powder - Use your favorite type of curry powder or paste.
- Peanut Butter - If you don't have peanut butter, or if you have a nut allergy, tahini would work very well here! A creamy almond or cashew butter would also be delicious, so long as they are not sweetened.
- Baby Bok Choi - Kale, spinach, or any other dark leafy green will work just as well!
- Non-Dairy Milk - Feel free to use any unsweetened and unflavored non-dairy milk.
How to make this recipe
Step 1: Prepare Ingredients
Boil or soak your noodles as directed by the package instructions.
If you are adding additional garnishes, prepare those ahead of time. You may want to sear tofu, sauté mushrooms, chop parsley or cilantro, etc.
Step 2: Make the Curry Peanut Sauce
In a large pot over medium heat, add the non-dairy milk and the creamy peanut butter.
Use a whisk to slowly stir to combine. Bring the sauce to a gentle simmer and allow to thicken.
Whisk in the curry powder and season with salt and pepper if necessary.
Step 3: Finishing Touches
Drain and rinse the cooked rice noodles (do not rinse if using regular spaghetti noodles).
Add the noodles into the sauce and stir to combine.
Season to taste with salt and pepper/
Serve noodles with soup in a bowl and garnish with crispy tofu, greens, herbs, etc.
Expert Tips and Tricks
- For a rich, full-bodied soup, opt for canned coconut milk! For something a little lighter, regular non-dairy milks such as almond or Cashew Milk work great.
- Thin the sauce out a bit with some vegetable broth in order to create more of a soup-like texture.
- Feel free to customize this soup to your liking. Use your choice of noodles, your choice of greens and toppings, and increase the spice tolerance by adding some red pepper flakes or sriracha!
Recipe FAQs
It is best to cook the noodles separately, then add them to the soup once cooked. Especially if using rice noodles as they are very starchy.
This recipe is both vegan and gluten-free as it is written.
I do not recommend substituting peanut butter for another butter such as cashew or almond. While those nut butters can have wonderful textures, peanut butter has a distinct flavor that is integral to the flavor of this soup!
Related Recipes
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Curry Peanut Noodle Soup
Equipment
- 2 Large Pots one for boiling noodles, one for sauce.
Ingredients
- 7 oz Rice noodles
- 1 tablespoon Curry powder
- ½ cup Peanut butter creamy
- 1 cup Spinach or another green
- 1½ cup non-dairy milk unsweetened, unflavored
- ½ cup Vegetable broth
- 1 teaspoon Salt
- tofu, mushrooms, cilantro, etc. for toppings
Instructions
- Boil or soak your noodles as directed by the package instructions.
- If you are adding additional garnishes, prepare those ahead of time. You may want to sear tofu, sauté mushrooms, chop parsley or cilantro, etc.
- In a large pot over medium heat, add the non-dairy milk and the creamy peanut butter.
- Use a whisk to slowly stir to combine. Bring the sauce to a gentle simmer and allow to thicken.
- Whisk in the curry powder and season with salt and pepper if necessary.
- Drain and rinse the cooked rice noodles (do not rinse if using regular spaghetti noodles).
- Add the noodles into the sauce and stir to combine.
- Add vegetable broth as needed to thin the sauce.
- Season to taste with salt and pepper.
- Serve noodles with soup in a bowl and garnish with crispy tofu, greens, herbs, etc.
Notes
- For a rich, full-bodied soup, opt for canned coconut milk! For something a little lighter, regular non-dairy milks such as almond or Cashew Milk work great.
- Thin the sauce out a bit with some vegetable broth in order to create more of a soup-like texture.
- Feel free to customize this soup to your liking. Use your choice of noodles, your choice of greens and toppings, and increase the spice tolerance by adding some red pepper flakes or sriracha!
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