Spicy Peanut Curry Noodle Soup

RECIPE BY ALEXANDRA PASKA OF@PLANTBASED.TRAVELER

Spicy Peanut Curry Noodle Soup that's not only super delicious but also ready in no time! A rich, flavourful, lightly spicy broth, noodles, and lots of veggies! What’s not love, right?

INGREDIENTS
  • 2 servings noodles of choice *

  • 4 cups of mixed veggies

  • (I used broccoli, mushrooms, carrots) 

  • 1 tbsp coconut oil 

  • 1 green chili *

  • 1 large shallot

  • 3 garlic cloves

  • 1 inch piece of ginger

  • 2 tbsp green curry paste

  • 2 tbsp peanut butter

  • 2 tbsp coconut aminos (or light soy sauce) 

  • 1 tbsp coconut sugar 

  • 1 can coconut milk 

  • 1 can vegetable broth 

  • Lime juice, crushed roasted peanuts, cilantro 

 

METHOD
  • Mince shallot, chili and garlic, grate ginger, and slice/chop all other vegetables. 
  • Heat up coconut oil and fry shallot, garlic, ginger and chili for 1-2 minutes until fragrant. Add curry paste, and stir for another minute. 
  • Then add peanut butter, coconut milk, water or broth, coconut aminos, sugar, vegetables and noodles. 
  • Bring everything to a boil, and simmer for about 5 minutes (or until veggies and noodles are done). 
  • Top with some fresh lime juice, crushed peanuts and cilantro and enjoy! 
  • Tips: When using rice noodles, boil those separately, and add them at the end! Use 2 chilis for a spicier broth, or take out the seeds for a less spicy soup!

 

Alex is a certified personal trainer and health coach from Germany, currently based in New Jersey, USA. A love for food and travel inspired her to share easy and delicious vegan recipes to

encourage people from around the world to eat more plant-based food.

Instagram:@plantbased.traveler


Join our Foodie Community