Description
A delicious and creamy noodle soup that combines rice noodles with vegetables and a rich broth for a comforting meal.
Ingredients
Scale
- 200 g rice noodles or your choice of noodles
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 3 cloves minced garlic
- 1 -inch piece of ginger, grated
- 1 carrot, julienned
- 1 red bell pepper, thinly sliced
- 4 cups vegetable broth
- 1 cup coconut milk
- 3 tablespoons peanut butter (or almond butter for a nut-free option)
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish
- Crushed peanuts or sesame seeds for topping (optional)
Instructions
- Begin by preparing the noodles according to the package instructions. Once cooked, drain and set them aside.
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened and translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the julienned carrot and sliced red bell pepper to the pot, stirring well to combine. Cook for about 5 minutes until the vegetables start to soften.
- Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to a simmer.
- Stir in the coconut milk and peanut butter (or almond butter), combining until fully incorporated and creamy.
- Add the soy sauce, lime juice, and sesame oil to the soup. Season with salt and pepper to taste. Let it simmer for another 5-10 minutes to allow the flavors to meld together.
- Incorporate the cooked noodles into the soup, stirring gently to combine. Allow it to heat through for a couple of minutes.
- Remove from heat and ladle the creamy nutty noodle soup into bowls. Garnish with fresh cilantro or green onions and top with crushed peanuts or sesame seeds if desired.
Notes
- For a nut-free option, use almond butter or omit nuts altogether.
- You can substitute other vegetables based on availability or preference.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg