Thai Peanut Noodle Soup
At 7 p.m. on a weeknight, pantry flavor bomb ingredients can be the difference between sitting down to a satisfying home-cooked dinner at 7:30 and ordering take-out. Here, we’re using red Thai curry paste—one of our favorite pantry staples—to create a fast, flavorful peanut noodle soup in no time flat. With a creamy coconut peanut broth, crisp vegetables, and a shower of fresh herbs, this Thai-inspired noodle soup will become one of your new favorite weeknight dinners.
Ingredients :
- 6 Tbsp. vegetable oil, divided
- 8 oz. cremini mushrooms, stemmed and sliced 1/4" thick
- 2 Tbsp. plus 1/8 tsp. kosher salt, divided
- 6 oz. pad Thai rice noodles
- 4 cloves garlic, minced
- 2 Tbsp. minced or grated ginger
- 2 Tbsp. red Thai curry paste
- 1 can unsweetened coconut milk
- 1/4 cup low-sodium soy sauce
- 3 Tbsp. creamy natural peanut butter
- 4 cups low-sodium vegetable broth
- 1 small red bell pepper, seeded and sliced
- 2 Tbsp. fresh lime juice
- 8 cilantro sprigs
- 1 cup Thai or regular basil leaves
- 1 cup unsalted roasted peanuts
Directions :
- In a large pot over medium heat, heat 3 tablespoons oil. Cook mushrooms, tossing occasionally, until golden brown and crisp, 8 to 10 minutes; season with ⅛ teaspoon salt. Transfer mushrooms to a plate.
- Meanwhile, bring a medium pot of water to a boil and stir in remaining 2 tablespoons salt. Add noodles and cook, stirring occasionally, until tender, 5 to 6 minutes, depending on thickness. Drain, transfer to a medium bowl, and toss with 1 tablespoon oil; set aside.
- In same large pot over medium heat, heat remaining 2 tablespoons oil. Cook garlic, ginger, and curry paste, stirring, until fragrant, about 1 minute. Stir in milk, soy sauce, and peanut butter until combined. Stir in broth and bring to a boil over high heat. Add bell pepper, reduce heat to medium-low, and simmer until tender, about 3 minutes. Stir in lime juice and mushrooms.
- Divide noodles among bowls. Spoon peanut broth and vegetables over. Top with cilantro, basil, and peanuts.
