Thai peanut-coconut soup with rice noodles

Based on 118 ratings

Difficulty

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

Ingredients

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

Utensils

  • bowl (large)
  • frying pan (small)
  • cutting board
  • knife
  • citrus press
  • blender
  • saucepan (large)
  • pot (large)
  • 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.
    • dried shiitake mushrooms
    • 100 g peanuts
    • bowl (large)
    • frying pan (small)
    • 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 roots
    • 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, lime leaves, coconut milk, soy sauce, salt, lemon juice, and soaking water from shiitake mushrooms into a blender and blend until smooth.
    • Makrut lime leaves
    • 500 ml coconut milk
    • 6 tbsp soy sauce
    • 1 tsp salt
    • lemon juice
    • citrus press
    • blender

    Add toasted peanuts, cilantro roots, ginger, garlic, Thai chili, 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 broth
    • 100 g spinach
    • saucepan (large)

    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
    • pot (large)

    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 (for serving)
    • 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!

More delicious ideas for you