Name: Vegan Peanut Satay Noodle Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 6.5 oz dry rice noodles (5 mm thick); 7 oz fresh oyster mushrooms (or preferred mushrooms); Neutral oil for cooking; Soy sauce, to taste; 5 small Asian shallots, thinly sliced; 1 tbsp neutral oil; 1/2 tbsp finely grated or minced ginger; 5 garlic cloves, minced; 2 tbsp chunky peanut butter; 1/2 tbsp curry powder; 1 tbsp coconut sugar or palm sugar; 2 1/2 cups vegetable broth; 1 tbsp soy sauce (or tamari for gluten-free); 1 tbsp vegan fish sauce (or extra soy sauce); 3/4 cup unsweetened coconut cream (or thick coconut milk); 1 tbsp lime juice (optional); Chili garlic sauce, sriracha, or chili oil (optional); Salt, to taste; Chopped scallion, for garnish; Fresh Thai basil leaves, for garnish; Roasted peanuts, chopped, for garnish; Fresh lime juice, for serving

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This Vegan Peanut Satay Noodle Soup is rich, creamy, and bursting with flavor. With a fragrant peanut and coconut base, chewy rice noodles, sautéed mushrooms, and crispy shallots, every spoonful delivers the perfect balance of savory, sweet, and spicy. It’s a comforting yet vibrant dish that can be made at home with ease.

Why You’ll Love This Recipe

This soup combines the nutty richness of peanut butter with the creaminess of coconut cream and the depth of spices for a bowl that feels indulgent yet wholesome. It’s fully vegan, naturally gluten-free (when using tamari), and customizable to your spice tolerance. Plus, it comes together with simple pantry staples, making it a versatile weeknight meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Noodles

6.5 oz dry rice noodles (5 mm thick recommended)

Mushrooms and Shallots

7 oz fresh oyster mushrooms (or mushroom of choice)
Neutral oil for cooking
Soy sauce, to taste
5 small Asian shallots, thinly sliced

Soup Base

1 tbsp neutral oil
1/2 tbsp finely grated or minced ginger
5 cloves garlic, minced
2 tbsp chunky peanut butter
1/2 tbsp curry powder
1 tbsp coconut sugar or palm sugar
2 1/2 cups vegetable broth
1 tbsp soy sauce (or tamari for gluten-free)
1 tbsp vegan fish sauce (or substitute soy sauce)
3/4 cup unsweetened coconut cream (or thick coconut milk)
1 tbsp lime juice (optional)
Chili garlic sauce, sriracha, or chili oil (optional, for spice)
Salt, to taste

To Serve

Chopped scallion
Fresh Thai basil leaves
Roasted peanuts, chopped
Fresh lime juice
More chili sauce or chili oil

Directions

Prepare the noodles: Place dry rice noodles in a heatproof bowl and cover with boiling water. Soak for 15–20 minutes until pliable and chewy. Drain and set aside. (Alternatively, cook noodles directly in the soup or quickly boil them until al dente.)
Cook mushrooms: Heat a large pot over high heat. Add oil, then mushrooms. Sauté for 3–4 minutes per side until browned. Season with soy sauce and cook for 1–2 more minutes. Remove and set aside.
Crisp the shallots: In the same pot, add more oil and heat over medium-high. Fry sliced shallots, stirring, until golden brown. Remove and let cool uncovered to stay crispy.
Make the soup base: Remove excess oil from the pot, leaving about 1 tbsp. Add ginger and garlic, sautéing for 2 minutes until aromatic. Stir in peanut butter, curry powder, and sugar. Mix well.
Pour in vegetable broth, soy sauce, and vegan fish sauce. Cover and simmer for 5 minutes. Lower heat and stir in coconut cream and lime juice. Taste and adjust seasoning with salt, soy sauce, sugar, or more lime. Add chili sauce if using.
Add noodles to the soup and simmer for 1–2 minutes to heat through.
Serve: Divide noodles and soup into bowls. Top with sautéed mushrooms, crispy shallots, roasted peanuts, scallions, Thai basil, chili oil, and a squeeze of lime. Enjoy hot.

Servings and timing

Servings: 2–3
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Add vegetables like bok choy, spinach, or bell peppers for extra nutrition.
Swap oyster mushrooms for shiitake, button, or portobello mushrooms.
For extra richness, stir in a splash of coconut milk instead of broth.
Add tofu or tempeh for more plant-based protein.
Make it spicier with extra chili oil or fresh sliced chilies.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, store noodles and broth separately to prevent them from getting too soft. Reheat the broth on the stovetop over medium heat, then add noodles and toppings just before serving. Avoid freezing, as coconut cream and noodles don’t thaw well.

FAQs

Can I use smooth peanut butter instead of chunky?

Yes, smooth peanut butter works just as well, but chunky adds extra texture.

What can I substitute for vegan fish sauce?

You can use soy sauce, tamari, or a splash of extra lime juice for a similar salty-sour balance.

Can I use coconut milk instead of coconut cream?

Yes, but use the thick part of canned coconut milk for a creamier broth.

How do I make this soup spicier?

Add more chili oil, sriracha, or fresh chilies to taste.

Can I cook the noodles directly in the soup?

Yes, but they may absorb more broth and make the soup thicker, so you may need to add extra liquid.

Can I use another type of noodle?

Yes, soba, udon, or even spaghetti can be used if rice noodles aren’t available.

How do I keep the shallots crispy?

Let them cool uncovered on a paper towel—avoid covering or storing in the fridge before serving.

Can I meal-prep this recipe?

Yes, prep the toppings and broth separately, then assemble and heat just before eating.

Is this recipe gluten-free?

Yes, if you use tamari instead of soy sauce and gluten-free noodles.

Can I freeze this soup?

It’s not recommended, as coconut cream and rice noodles don’t freeze well.

Conclusion

Vegan Peanut Satay Noodle Soup is a cozy yet vibrant dish that brings together nutty, creamy, spicy, and tangy flavors in one bowl. With chewy noodles, crispy shallots, and sautéed mushrooms, it’s hearty enough for dinner but light enough to enjoy any time of year. This recipe is versatile, customizable, and sure to satisfy both vegans and non-vegans alike.