Thai Peanut Soup by yessidothecookingg

Delaney and Shelby




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Thai Peanut Soup



30 min

8 servings




Picture for Thai Peanut Soup

8 servings





1 tbsp neutral oil

¼ c shallots, minced

1 ½ tbsp ginger, minced

1 tbsp garlic, minced

1 tsp umami mushroom powder

1 tsp red pepper flakes

½ tsp white pepper

1 tsp brown sugar

⅓ c red curry paste

⅓ c peanut butter

32 oz Pacific Foods Vegetable Broth

13 oz unsweetened coconut milk

¼ c soy sauce

¾ tsp fish sauce

1 lime, juiced

1 package of ramen noodles


Step 1

Add oil to a large pot, heat on medium. Add in shallots, ginger, garlic, spices, and sugar. Saute until fragrent.

Step 2

Mix in the red curry paste and peanut butter. Cook for 1-2 minutes.

Step 3

Pour in the vegetable broth, coconut milk, soy sauce, fish sauce, lime juice, and whisk until combined. Bring the soup to a light simmer and cook for 20 minutes.

Step 4

Optional - for extra creamy soup, strain the soup into a large bowl and add back to the pot on low heat. Scoop the the settled vegetables from the strainer and add to a blender with 1/2 cup of strained soup. Blend until smooth and add back to soup.

Step 5

While the soup is cooking, bring a pot of water to a boil. Cook ramen noodles until al dente and drain.

Step 6

Add noodles to a bowl, add broth, and top with any desired toppings (cilantro, jalapeno, limes, fried shallots, chopped peanuts, and/or sesame oil).

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