Peanut butter noodle soup in a cream bowl showing noodles, lime, red chillies, mushrooms and broccoli

Peanut Butter Noodle Soup

  • Author: Jess Saunders
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 2 1x
  • Diet: Vegan


Peanut butter noodle soup is a winner in our house, and is so comforting. 



  • 4 cloves garlic - finely chopped
  • 2 inch piece of ginger - finely chopped
  • 1 tsp chilli powder (we like it hot, so half this and add more to taste if you're unsure)
  • 1 tsp turmeric
  • 4 tbsp peanut butter
  • 500g chestnut mushrooms - sliced
  • 150g broccoli - cut into small florets
  • 1 tsp tamarind
  • 2 tbsp tamari/soy
  • 400ml tin coconut milk
  • 500ml water
  • 100g spinach
  • 200g rice noodles
  • Optional: 100g tofu or other vegan meat replacement


  1. Fry the garlic, ginger, turmeric and chilli in a little oil for a couple of minutes.
  2. Chuck in the mushrooms and fry for another couple of minutes.
  3. Stir in a little of the coconut milk and the peanut butter, and heat for a minute whilst stirring.
  4. Next add the rest of the coconut milk, tamari/soy, tamarind, lime juice and water. Bring to the boil, then reduce to simmer for 5 minutes (add meat-replacement here if you're using it).
  5. Add the broccoli and spinach, and put the noodles on in a separate pan of boiling water and cook - they'll probably take about 5 minutes but check the packet and adjust accordingly.
  6. Once the noodles are done, serve them out into your bowls and pour the soup on top for the perfect peanut butter noodle soup!

  • Category: Dinner
  • Method: Stove-top
  • Cuisine: Fusion

Keywords: Peanut butter noodle soup

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