Thai peanut-coconut soup with rice noodles

Based on 68 ratings
Nadine Horn and Jörg Mayer

Nadine Horn and Jörg Mayer

www.eat-this.org

Bloggers

“We love to serve this soup when we have friends over - everybody will love it”

Difficulty

Medium 👍
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
100 g peanuts (unsalted)
500 ml coconut milk
200 g rice noodles
shiitake mushrooms (dried)
100 ml water
½ red onion
30 g ginger
4 cloves garlic
cilantro roots
Thai chilis
kaffir lime leaves
6 tbsp soy sauce
1 tsp salt
lemon (juice)
1 l vegetable stock
carrots
100 g bamboo shoots
100 g spinach
30 g cilantro
40 g soy sprouts
1 tbsp chili oil
½ lime
Metric
Imperial

Utensils

  • large bowl
  • small frying pan
  • cutting board
  • knife
  • citrus press
  • blender
  • large saucepan
  • colander

Nutrition per serving

Cal
605
Protein
14 g
Fat
36 g
Carb
55 g
  • Step 1/6

    Soak dried shiitake mushrooms in hot water in a large bowl for approx. 30 min. Afterwards, drain but save the soaking water. When soaked, cut off stems from shiitake mushrooms. Toast peanuts in a small frying pan for approx. 5 min.
    • shiitake mushrooms
    • 100 ml water
    • 100 g peanuts
    • large bowl
    • small frying pan
    • cutting board
    • knife

    Soak dried shiitake mushrooms in hot water in a large bowl for approx. 30 min. Afterwards, drain but save the soaking water. When soaked, cut off stems from shiitake mushrooms. Toast peanuts in a small frying pan for approx. 5 min.

  • Step 2/6

    Peel and mince ginger and garlic. Finely chop cilantro roots. Remove seeds from Thai chilis and finely chop. Peel and halve onion, then cut it into fine rings. Finely dice shiitake mushrooms. Slice carrots and bamboo shoots and set aside.
    • 30 g ginger
    • 4 cloves garlic
    • cilantro stems
    • Thai chilis
    • ½ red onion
    • carrots
    • 100 g bamboo shoots

    Peel and mince ginger and garlic. Finely chop cilantro roots. Remove seeds from Thai chilis and finely chop. Peel and halve onion, then cut it into fine rings. Finely dice shiitake mushrooms. Slice carrots and bamboo shoots and set aside.

  • Step 3/6

    Add toasted peanuts, cilantro roots, ginger, garlic,Thai chili, kaffir lime leaves, coconut milk, soy sauce, salt, lemon juice, and soaking water from shiitake mushrooms into a blender and blend until smooth.
    • kaffir lime roots
    • 500 ml coconut milk
    • 6 tbsp soy sauce
    • 1 tsp salt
    • lemon
    • citrus press
    • blender

    Add toasted peanuts, cilantro roots, ginger, garlic,Thai chili, kaffir lime leaves, coconut milk, soy sauce, salt, lemon juice, and soaking water from shiitake mushrooms into a blender and blend until smooth.

  • Step 4/6

    Add smooth coconut mixture and vegetable stock into a large saucepan, stir to combine and bring to a boil. Reduce to low-medium heat. Add chopped red onion, shiitake mushrooms, carrots, and bamboo shoots to soup and simmer for approx. 10 min. Add spinach to soup and let it soak for approx. 5 min. over low heat.
    • 1 l vegetable stock
    • 100 g spinach
    • large saucepan

    Add smooth coconut mixture and vegetable stock into a large saucepan, stir to combine and bring to a boil. Reduce to low-medium heat. Add chopped red onion, shiitake mushrooms, carrots, and bamboo shoots to soup and simmer for approx. 10 min. Add spinach to soup and let it soak for approx. 5 min. over low heat.

  • Step 5/6

    Soak rice noodles in hot water, according to package instructions.
    • 200 g rice noodles
    • large saucepan

    Soak rice noodles in hot water, according to package instructions.

  • Step 6/6

    Drain rice noodles and add noodles to soup, along with cilantro, soy sprouts, and chili oil. Serve with lime to drizzle on top. Enjoy!
    • 30 g cilantro
    • 40 g soy sprouts
    • 1 tbsp chili oil
    • ½ lime
    • colander

    Drain rice noodles and add noodles to soup, along with cilantro, soy sprouts, and chili oil. Serve with lime to drizzle on top. Enjoy!