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    Home » Recipes » Asian Meals

    Curry Peanut Noodle Soup

    Published: Jan 25, 2022 by Emily · This post may contain affiliate links.

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    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!

    Soup with garnishes in a black bowl with a white spoon.

    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

    Ingredients with labels.
    • 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.

    peanut butter and milk whisked in a pot.

    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.

    • curry powder being added to sauce with whisk.
    • finished sauce in a pot with whisk.

    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.

    finished soup in a black bowl with a white spoon and garnishes around.

    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

    Can you cook noodles into soup?

    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.

    Is peanut curry noodle soup vegan?

    This recipe is both vegan and gluten-free as it is written.

    Can I use a different nut butter than peanut?

    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

    • Instant Pot Vegan Pho
    • Vegan Gnocchi Soup
    • Cold Peanut Noodle Salad
    • Garlic Chili Oil Noodles (with Cilantro)

    Love a recipe you've tried? Please leave a 5-star🌟 rating in the recipe card below and/or a review in the comments section further down the page. Don't forget to tag me on Instagram, Pinterest, and Facebook when you try one of my recipes!

    Curry Peanut Noodle Soup

    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!
    5 from 2 votes
    Print Pin Rate
    Course: Main Course, Side Dish, Soup
    Cuisine: Asian
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4 people
    Calories: 383kcal
    Author: Emily

    Equipment

    • Whisk
    • 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!

    Nutrition

    Calories: 383kcal | Carbohydrates: 49g | Protein: 11.3g | Fat: 17.6g | Saturated Fat: 2.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.7g | Sodium: 898mg | Potassium: 82.3mg | Fiber: 3.2g | Sugar: 4.3g | Vitamin A: 4.2IU | Calcium: 18.1mg | Iron: 7.2mg
    Tried this Recipe? Pin it for Later!Mention @LegallyHealthyBlonde or tag #LegallyHealthyBlonde!

    More Asian Meals

    • Creamy Gochujang Pasta (15 Minutes!)
    • Mentaiko Pasta (Pasta with Cod Roe)
    • Vegan Congee Recipe (Instant Pot)
    • Vegan Yaki Udon Stir Fry

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    Hi, I'm Emily! I am the classically trained chef-recipe creator behind Legally Healthy Blonde. I love fancy pasta, a good martini, and cooking impressive meals for myself and friends! I created LHB to share my passion of cooking and entertaining with everyone! If you love feel-good food that looks & tastes impressive, you're in the right spot!

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