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This Spicy Thai Peanut Soup with shiitake mushrooms, carrots, and silken tofu is so flavorful, aromatic and creamy. One bowl with noodles is a complete meal rich in plant protein, vitamins, and antioxidants. The lemongrass, red curry paste, herbs, spices, coconut milk, lime juice, and zest give the soup an authentic Thai flavor.

Spicy Thai Peanut Soup [Vegan]

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Ingredients You Need for Spicy Thai Peanut Soup [Vegan]

  • 10 1/2 ounces soft or silken tofu
  • 1/2-1 teaspoon garlic powder
  • 5 cups homemade vegetable bouillon (or broth)* or a low sodium store-bought kind or bouillon cubes + water
  • 1/4 cup lime juice + 1/2 teaspoon lime zest
  • 1/3 cup natural peanut butter, no additives
  • 2 tablespoons vegetable oil
  • 2-3 green onions or scallions, chopped fine
  • 1-inch or thumb size ginger root, grated
  • 2 lemongrass stalks, chopped in big chunks
  • 2-4 tablespoons of water (to prevent sticking)
  • 2 tablespoons red curry paste
  • 2 tablespoons soya sauce, low sodium & naturally brewed
  • 1-1 1/2 cups whole shiitake mushrooms (large ones sliced – add more if you love mushrooms!)
  • 1-1 1/2 cups carrots, thinly sliced
  • 1/2 cup coconut milk
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1-2 tablespoons maple syrup, to taste (option)
  • A few pinches of sea salt
  • Noodles of choice, cooked (e.g. rice or ramen)
  • Garnish: roasted peanuts, fresh chives or coriander

How to Prepare Spicy Thai Peanut Soup [Vegan]

  1. Rinse, pat dry, and place the tofu on a flat dish. Slice it into cubes (be gentle not to break the tofu). Sprinkle the cubes with garlic powder and place them in the refrigerator.
  2. In a big bowl, hand whisk the vegetable bouillon, lime juice, lime zest, and peanut butter. Set aside.
  3. In a big soup pot, heat up the vegetable oil. Lower the heat and add the green onions, ginger and lemongrass and sauté for 2 minutes. Add a bit (1-2 tablespoons) of water to prevent sticking. Stir in the red curry paste and soya sauce and cook for 1 minute.
  4. Add the carrots and mushrooms, adjust the heat to medium-low and cook these for 5-6 minutes with a lid on, mixing occasionally. Add a bit (1-2 tablespoons) of water to prevent sticking.
  5. Add the coconut milk, bay leaves, thyme, and stir. Add the vegetable broth mixture with the lime juice, zest, and peanut butter. Stir this in well and add the tofu cubes. Bring to the boil, then reduce the heat and simmer uncovered for 10-15 minutes, stirring occasionally.
  6. Meanwhile, cook the noodles separately and according to package instructions.
  7. Test taste the soup broth to check if it needs a little sweetness. Adjust with 1 or 2 tablespoons of maple syrup. Add salt.
  8. Drain and rinse the cooked noodles and transfer them into a separate serving bowl or platter. If noodles are too long, use kitchen scissors to shorten them.
  9. Serve the soup immediately in bowls. Allow guests to add their own noodles to their portions.
  10. Garnish with roasted peanuts and/or fresh chives or coriander.
  11. Store leftover soup and noodles separately in covered containers in the fridge for an extra day.
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