Aromatic Thai-style soup with tender noodles, fresh veggies, and creamy peanut-coconut broth in under 40 minutes.
# Components:
→ Noodles
01 - 200 grams rice noodles or soba noodles
→ Vegetables
02 - 1 tablespoon vegetable oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 1 red bell pepper, thinly sliced
07 - 2 medium carrots, julienned
08 - 100 grams baby spinach leaves
09 - 2 spring onions, sliced (for garnish)
10 - 1 red chili, sliced (optional, for garnish)
→ Broth Base
11 - 800 ml vegetable broth
12 - 400 ml full-fat coconut milk
13 - 80 grams smooth peanut butter
14 - 2 tablespoons soy sauce
15 - 1 tablespoon brown sugar
16 - 2 teaspoons red curry paste
17 - Juice of 1 lime
→ Optional Garnishes
18 - Fresh cilantro leaves
19 - Chopped roasted peanuts
20 - Lime wedges
# Method:
01 - Cook noodles according to package directions. Drain thoroughly and set aside.
02 - In a large pot or Dutch oven, heat vegetable oil over medium heat. Add finely chopped onion and sauté for 2 to 3 minutes until softened.
03 - Add minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant.
04 - Stir in the thinly sliced red bell pepper and julienned carrots. Cook for 3 to 4 minutes until vegetables are slightly tender-crisp.
05 - Incorporate the red curry paste into the pot. Cook for an additional minute, stirring constantly to toast the paste.
06 - Pour in the vegetable broth and full-fat coconut milk. Bring the mixture to a gentle simmer.
07 - Whisk in the smooth peanut butter, soy sauce, and brown sugar until fully incorporated and the broth is smooth.
08 - Simmer the soup gently for 5 to 7 minutes, allowing the flavors to meld together.
09 - Add the baby spinach leaves and the cooked noodles to the simmering soup. Cook for another 2 minutes, or until the spinach wilts and the noodles are heated through.
10 - Remove the pot from heat and stir in the fresh lime juice. Taste and adjust seasoning as necessary.
11 - Ladle the soup into bowls. Garnish generously with sliced spring onions, optional chili slices, fresh cilantro leaves, chopped roasted peanuts, and lime wedges.
