If you’re craving a comforting yet bold and flavorful dish, this Spicy Thai Peanut Noodle Soup is about to be your new favorite! It’s rich, creamy, and packed with layers of umami from the coconut curry broth, peanut butter, and red Thai chili paste. Plus, it’s 100% vegan and comes together in one pot in under 30 minutes!
Why You’ll Love This Vegan Thai Noodle Soup
✔ Ultra Creamy – Thanks to coconut milk and peanut butter, the broth is silky smooth.
✔ Spicy & Flavorful – The perfect balance of heat, richness, and umami.
✔ Protein-Packed – With crumbled tofu and peanut butter, this soup is surprisingly filling.
✔ One-Pot Meal – Minimal cleanup, maximum flavor.
This recipe is inspired by classic Thai coconut curry soup, but with a nutty, spicy twist. The addition of peanut butter enhances the depth of flavor while tofu adds a satisfying texture. Plus, the fresh lime juice and chili oil drizzle take it
🍜 How to Make Spicy Thai Peanut Noodle Soup
🥜 What Makes This Spicy Thai Peanut Noodle Soup So Special?
The key to this dish lies in its layers of flavors. Here’s what makes it irresistible:
🔥 Spice & Heat – The red Thai chili paste brings the perfect amount of kick.
🥜 Creamy & Nutty – Peanut butter adds richness and depth.
🥬 Fresh & Vibrant – Bok choy, coriander, and lime juice bring balance and freshness.
🍜 Slurp-Worthy Noodles – Rice noodles soak up all the delicious broth.
Each spoonful is an explosion of spicy, creamy, and umami-packed goodness!
🌟 How to Customize Your Spicy Thai Peanut Noodle Soup
Want to make it your own? Here are some easy swaps:
✔ Gluten-Free? Use tamari instead of soy sauce and ensure your noodles are GF.
✔ Extra Protein? Add edamame or chickpeas for more plant-based protein.
✔ More Veggies? Try mushrooms, bell peppers, or baby corn.
✔ Less Spicy? Reduce the chili paste or omit the chili oil drizzle.
🍽️ Tips for the Best Spicy Thai Peanut Noodle Soup
👉 Adjust the Heat – Love it extra spicy? Add more chili paste or a drizzle of chili oil.
👉 Make it Gluten-Free – Swap soy sauce for tamari, and ensure your noodles are GF.
👉 Boost the Protein – Add more tofu, edamame, or chickpeas.
👉 Customize the Veggies – Try mushrooms, bell peppers, or baby corn.
Serving & Storage
🌿 Serving Suggestions: This soup is best served hot, garnished with fresh spring onions, coriander, and lime wedges. Pair it with a side of crispy tofu or Thai-inspired dumplings for an even heartier meal.
🥶 Storage Tips:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove, adding a splash of water if the broth thickens.
- If storing for meal prep, keep the noodles separate to prevent them from soaking up too much broth.
Final Thoughts
This Spicy Thai Peanut Noodle Soup is everything you want in a cozy bowl—creamy, spicy, and packed with umami. It’s the ultimate comfort food that feels indulgent but is secretly healthy! Whether you’re making it for a quick weeknight dinner or impressing guests, this dish is sure to be a hit.
If you try this recipe, let me know in the comments below! And don’t forget to tag me on Instagram @dr.vegan so I can see your creations. 🌱✨
Enjoy your spicy, slurp-worthy bowl of goodness! 🍜🔥
Elevate your home cooking with flavorful, plant-based meals from Dr. Vegan!
Spicy Thai Peanut Noodle Soup
Equipment
- 1 Large Pot
- 1 Cutting board
- 1 Knife
- 1 Ladle
- 1 Wooden spoon
Ingredients
For the Broth:
- 2 cloves garlic (minced)
- 3 pcs spring onions (chopped)
- 2 tbsp red Thai chili paste
- 1 tbsp soy sauce
- 2 tbsp peanut butter
- 400 ml coconut milk
- 250 ml vegetable broth
For the Noodles & Vegetables:
- 225 g noodles (rice noodles or your favorite variety)
- 200 g bok choy (about 1 medium head)
For Tofu Crumbs & Garnish:
- 200 g firm tofu (crumbled)
- Fresh spring onions thinly sliced (for garnish)
- 60 ml Fresh coriander (cilantro) roughly chopped
- 1 pc lime (cut into wedges)
- 1 tbsp black sesame seeds
- Chili oil (for drizzling)
Instructions
- 1. Prepare the Broth:– In a medium pot, heat 1 tablespoon olive oil over medium heat.– Add the minced garlic and chopped spring onions. Sauté for about 2–3 minutes until softened and fragrant.– Stir in the red Thai chili paste, soy sauce, and peanut butter. Cook for an additional 1 minute, ensuring the peanut butter is well incorporated.– Pour in the coconut milk and vegetable broth. Whisk until the mixture is smooth.– Bring the broth to a simmer and let it cook for 5 minutes to meld the flavors. Taste and adjust seasoning if necessary.
- 2. Cook the Noodles & Bok Choy:– Bring a large pot of water to a boil. Add the noodles and cook according to the package instructions.– In the final 1 minute of cooking, add the chopped bok choy to the pot.– Drain the noodles and bok choy, then divide evenly among serving bowls.
- 3. Assemble the Bowl:– Ladle the hot broth over the noodles and bok choy.– Top with crumbled tofu.– Garnish with additional sliced spring onions, chopped coriander, a squeeze of fresh lime juice, a sprinkle of black sesame seeds, and a drizzle of chili oil.
- 4. Serve & Enjoy:– Serve immediately while hot. Enjoy the delightful blend of creamy, spicy broth with noodles, crisp bok choy, and savory tofu crumbs!