I have been so into Thai recipes lately! I’ve been seeing other Thai Peanut Noodle Soup recipes all over the gram lately, so I knew it was about time to develop my own. In culinary school, I think we may have made one Pad Thai? It was sort of ignored in the curriculum, which is such a shame because the flavors are so fresh, but also bold at the same time. My favorite part about cooking as a whole is that it is a continuous learning process. There is always a new ingredient to discover, a different technique to master, or in this case a cuisine to experiment with.
With that being said, there is absolutely nothing authentic about this recipe. I’ve never seen peanut butter in an authentic Thai recipe, but it just compliments the rest of the flavors so well! I cant resist a creamy, rich broth with acidic lime and umami packed fish sauce. A little sprinkle of agave and you’re good to go. I honestly cant wait to make this one again.
RECIPE NOTES: Make sure you are using all natural peanut butter. It should be runny. If you use something like Jif or skippy, it has too much sweetness and not enough nuttiness for Thai Peanut Noodle Soup. Here is what I use:
This Thai Peanut Noodle Soup recipe is:
Thai Peanut Noodle Soup
This Thai inspired peanut noodle soup is rich, balanced and easy to whip together using mostly pantry ingredients.
- 1 Tbs avocado oil
- 1/2 yellow onion, finely chopped
- 3 cloves garlic, finely chopped
- 3 Tbs fresh ginger, finely chopped or grated
- 3 Tbs green curry paste
- 4 cups water
- 2 Tbs kitchen bouillon
- 1 can coconut milk
- 2 tsp fish sauce, optional
- 1/4 cup all natural organic peanut butter
- 2 Tbs soy sauce
- 1 Tbs agave syrup OR 1 T white sugar
- 1/4 cup sriracha
- 2 limes, juiced
- 2 green onions
- 8 oz mushrooms
- 1/4 c cilantro
- 6 oz Chinese noodles, cooked according to package directions
- lime wedges, cilantro, chopped peanuts, sesame oil, Serrano or Thai chilis for garnish
- Step 1 Heat the avocado oil (or other neutral cooking oil) in a sauce pot over medium low heat.
- Step 2 Add the chopped onions, garlic, ginger and curry paste to the pot and stir until softened and very fragrant. This will take about three minutes.
- Step 3 Add the water, bouillon, coconut milk, peanut butter, fish sauce, soy sauce, agave and lime juice to the pot. Stir until well combined. Increase the heat to medium high and bring to a simmer.
- Step 4 Meanwhile, chop the green onions, mushrooms and cilantro. Add to the pot and cook on low for another 5-10 minutes.
- Step 5 To serve, place the cooked noodles in 4 bowls, top with broth, and garnish as desired. I used extra lime wedges, cilantro, chopped peanuts, Serrano chilis and sesame oil.
For an even simpler asian inspired soup, check out my Quick and Easy Mushroom Noodle Soup recipe: