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!
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Servings: 4 people
Calories: 383kcal
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!
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
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