Peanut Butter Noodle Soup

Peanut butter noodle soup is a winner in our house, and is so comforting. You can add more or less chilli powder depending on how spicy you like it, and we recommend adding fresh coriander and spring onions as garnish!

Course Dinner

Cuisine Fusion

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 648kcal

Author Jess & Dan

Ingredients

4 cloves garlic – finely chopped
2 inch piece of ginger – finely chopped
2 teaspoon chilli powder
2 teaspoon turmeric powder
8 tablespoon peanut butter
500 g chestnut mushrooms – sliced
150 g broccoli – cut into small florets
1 teaspoon tamarind
3 tablespoon soy sauce or tamari
400 ml coconut milk
500 ml water
100 g spinach
200 g rice noodles
250 g tofu – optional

Metric - US Customary

Instructions

Fry the garlic, ginger, turmeric and chilli in a little oil for a couple of minutes.
4 cloves garlic, 2 inch piece of ginger, 2 teaspoon turmeric powder, 2 teaspoon chilli powder
Chuck in the mushrooms and fry for another couple of minutes.
500 g chestnut mushrooms
Stir in a little of the coconut milk and the peanut butter, and heat for a minute whilst stirring.
8 tablespoon peanut butter
Next add the rest of the coconut milk, soy sauce, tamarind, and water. Bring to the boil, then reduce to simmer for 5 minutes (add meat-replacement here if you're using it).
1 teaspoon tamarind, 3 tablespoon soy sauce, 400 ml coconut milk, 250 g tofu, 500 ml water
Add the broccoli and spinach, and put the noodles on in a separate pan of boiling water and cook. Top tip: put the rice noodles in boiling water then turn the hob off and leave them to soak. This helps them to not be sticky once they're cooked. They'll probably take about 5-8 minutes but check the packet and adjust accordingly.
150 g broccoli, 100 g spinach, 200 g rice noodles
Once the noodles are done, serve them out into your bowls and pour the soup on top for the perfect peanut butter noodle soup!

Video

Nutrition