Curry Peanut Noodle Soup – Legally Healthy Blonde

Warm yourself from the inside out with this tasty Curry Peanut Noodle Soup! This vegan recipe can be made gluten-free and cooks in just 30 minutes or less!

While I know American curry powder isn’t always the most authentic form of curry, it’s certainly tasty and convenient when you’re in a hurry! Combine the flavorful spices of yellow curry with the sweet, nutty taste of peanut butter and you have a perfectly balanced peanut noodle soup!

Curry noodle soups often use coconut milk for their richness and sweetness. However, I found that peanut butter did both of these things for me without coconut milk! Although it’s nice to add it, this curry noodle soup comes together so quickly without it!

This soup thrives on fun toppings like mushrooms, crispy tofu or Roasted chickpeas with curry!

Why you will love this recipe

  • Warm and comforting – The temperature of this soup and the warming spices of the curry will warm you up on the coldest days of winter!
  • Simple recipe – This recipe is so simple and comes together in no time!
  • Full of flavor – The spices balance so well with the creamy peanut butter to make a flavorful soup.

What you need for this recipe

Ingredient and Substitutions

Ingredients with labels.
  • Rice noodles – Use whatever noodles you have on hand, whether it’s rice noodles, spaghetti noodles, or regular rice!
  • Curry powder – Use your favorite type of curry powder or paste.
  • Peanut Butter – If you don’t have peanut butter or are allergic to nuts, tahini would work great here! A creamy almond or cashew butter would also be delicious, as long as they are not sweetened.
  • Baby Bok Choi Kale, spinach, or any dark leafy green will work just as well!
  • Vegetable milk – Feel free to use unsweetened, unflavored non-dairy milk.

How to make this recipe

Step 1: prepare the ingredients

Boil or soak your noodles as directed in the package directions.

If you are adding additional toppings, prepare them in advance. You may want sear the tofusauté mushrooms, chop parsley or coriander, etc.

Step 2: Prepare the Curry Peanut Sauce

In a large saucepan over medium heat, add the non-dairy milk and creamy peanut butter.

peanut butter and milk whisked together in a saucepan.

Use a whisk to slowly stir to combine. Bring the sauce to a gentle boil and let it thicken.

Stir in curry powder and season with salt and pepper if necessary.

Step 3: Finishing Touches

Drain and rinse the cooked rice noodles (do not rinse if using regular spaghetti noodles).

Add the noodles to the sauce and mix.

Season to taste with salt and pepper/

Serve the noodles with the soup in a bowl and top with crispy tofu, greens, herbs, etc.

finished soup in a black bowl with a white spoon and toppings around.

Expert tips and tricks

  • For a rich, full-bodied soup, opt for canned coconut milk! For something a little lighter, regular non-dairy milks like almond or cashew milk work great.
  • Dilute the sauce a little with a little vegetable stock to obtain a texture more reminiscent of a soup.
  • Feel free to customize this soup to your liking. Use your choice of noodles, your choice of greens and toppings, and increase the spice tolerance by adding red pepper flakes or sriracha!

Recipe FAQs

Can you cook noodles in soup?

It’s best to cook the noodles separately and then add them to the soup once cooked. Especially if you use rice noodles as they are very starchy.

Is Curry Peanut Noodle Soup vegan?

This recipe is both vegan and gluten free as written.

Can I use a different nut butter than peanut?

I don’t recommend replacing peanut butter with another butter like cashew or almond. While these nut butters can have wonderful textures, peanut butter has a distinct flavor that is integral to the flavor of this soup!

Do you like a recipe you’ve tried? Please leave a 5 star rating🌟 in the recipe card below and/or a comment in the comments section further down the page. Don’t forget to tag me on Instagram, Pinterest and Facebook when you try one of my recipes!

📖 Recipe

Curry Peanut Noodle Soup

Warm yourself from the inside out with this tasty Curry Peanut Noodle Soup! This vegan recipe can be made gluten-free and cooks in just 30 minutes or less!

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Course: Main dish, Side dish, Soup

Kitchen: Asian

Diet: Gluten free, vegan, vegetarian

Preparation time: ten minutes

Cooking time: 30 minutes

Total time: 40 minutes

Servings: 4 people

Calories: 383kilocalories

Instructions

  • Boil or soak your noodles as directed in the package directions.

  • If you are adding additional toppings, prepare them in advance. You may want to sear tofu, sauté mushrooms, chop parsley or cilantro, etc.

  • In a large saucepan over medium heat, add the non-dairy milk and creamy peanut butter.

  • Use a whisk to slowly stir to combine. Bring the sauce to a gentle boil and let it thicken.

  • Stir in curry powder and season with salt and pepper if necessary.

  • Drain and rinse the cooked rice noodles (do not rinse if using regular spaghetti noodles).

  • Add the noodles to the sauce and mix.

  • Add vegetable stock as needed to thin the sauce.

  • Season to taste with salt and pepper.

  • Serve the noodles with the soup in a bowl and top with crispy tofu, greens, herbs, etc.

Remarks

  • For a rich, full-bodied soup, opt for canned coconut milk! For something a little lighter, regular non-dairy milks like almond or cashew milk work great.
  • Dilute the sauce a little with a little vegetable stock to obtain a texture more reminiscent of a soup.
  • Feel free to customize this soup to your liking. Use your choice of noodles, your choice of greens and toppings, and increase the spice tolerance by adding red pepper flakes or sriracha!

Nutrition

Calories: 383kilocalories | Carbohydrates: 49g | Protein: 11.3g | Fat: 17.6g | Saturated fat: 2.5g | Polyunsaturated fats: 0.2g | Monounsaturated fat: 0.7g | Sodium: 898mg | Potassium: 82.3mg | Fiber: 3.2g | Sugar: 4.3g | Vitamin A: 4.2UI | Calcium: 18.1mg | Iron: 7.2mg

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