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Peanut Noodle Soup

The most wonderful bowl of soup to warm up with on a cold day 
Total Time20 mins
Course: Dinner, Main Course, Soup
Cuisine: Asian
Keyword: creamy, peanut, vegan
Servings: 2


  • 2 egg noodle nests
  • 5 oz (150gr) button mushrooms* see notes
  • 1 green bell pepper
  • 1 14 oz can (400ml) coconut milk full-fat
  • ½ cup water
  • 1 tbsp ginger puree
  • 2 tbsp peanut butter* see notes
  • 1 tbsp soy sauce
  • 1 tsp vegetable stock powder
  • squeeze of lime
  • 1 handful of salted peanuts


  • Quarter the mushrooms and chop the bell pepper into medium sized pieces.
  • Heat a drizzle of oil in a large sauce pan and saute the mushrooms and bell pepper until softened for about 3 minutes. Add the ginger puree and saute for another minute.
  • Pour the coconut milk, peanut butter, stock powder and water into the pan and stir until everything is combined. Reduce the heat and simmer for about 5 minutes.
  • Stir in the noodles, soy sauce and a squeeze of lime and simmer until noodles are soft enough to eat. (3-5 minutes) Add a splash of water if the soup gets too thick.
  • Share between bowls and and garnish with peanuts.


We used button mushrooms for this recipe, but feel free to use other mushrooms.
* Love the bite from the little bits of peanut? Use chunky peanut butter. You can also opt to use smooth or creamy peanut butter.