Spicy Peanut and Coconut Noodle Soup

Spicy Peanut and Coconut Noodle Soup

A hot and hearty meal for when the weather starts getting chilly! A creamy and fragrant peanut broth with buckwheat noodles, crunchy pak choy and spicy TVP for protein. A big thanks to my sous chef and lover, Jy Simpkin, for helping me cook up this recipe on our beautiful getaway to Zoarii House in Phillip Island!

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Serves: 4

Ingredients:

Broth:

• 1 tbsp sesame oil
• 1 shallot, finely diced
• 1 to 2 cloves garlic, finely diced
• 2cm knob ginger, finely diced
• 1/3 cup peanut butter
• juice of half a lime
• 2 tbsp sriracha
• 1 tbsp gochujang paste
• 1 tbsp miso paste
• 1 tbsp rice malt syrup
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 cup coconut milk
• 4 cups vegetable broth
• pinch of salt and pepper

Other:

• 300g dry buckwheat noodles
• 1 cup TVP (textured vegetable protein), soaked in hot water for 15 minutes and drained
• 1 tbsp sesame oil
• 1 tbsp chilli oil
• 2 heads pak choy, base of stem removed and leaves separated
• 1 spring onion, chopped
• 1 tbsp sesame seeds
• lime wedges

Preparations:

1. Heat sesame oil in a large pot over medium to high. Add the shallot and sauté for 2 to 3 minutes. Add the garlic and ginger and sauté for a further minute.


2. Add the gochujang paste, miso paste, peanut butter, rice malt syrup, sriracha and lime juice and mix well to form a paste. Cook for 1 to 2 minutes or until fragrant.


3. Add the coconut milk and vegetable broth and season with salt and pepper. Mix and bring to a boil. Once boiling, reduce to a low simmer and cook for 15 minutes, stirring regularly, or until slightly thickened.


4. Add the pak choy and cook for a few more minutes or until wilted. Remove from heat.


5. Meanwhile, heat sesame oil in a fry pan over medium to high. Add the TVP and chilli oil and sauté for 3 to 5 minutes, or until browned. Remove from heat.


6. Heat a saucepan of water over high. Once boiling, add the buckwheat noodles and cook for 6 to 8 minutes, or until tender and drain.


7. To serve, place the buckwheat noodles in a bowl. Pour over the broth and pak choy. Top with the TVP, spring onion, sesame seeds, chilli oil and a wedge of lime.

Watch the video: https://www.youtube.com/embed/igQq2BmgBCI

Source URL: https://chloeevegan.com/recipe/spicy-peanut-and-coconut-noodle-soup/

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