Massaman Peanut Noodle Soup
By the Gracious Vegan
There’s hardly a Thai-inspired dish I don’t love. I’d seen a number of recipes for Thai noodle soup online, but most of them contained coconut milk (high in saturated fat), oil, and sugar. I had to figure out how to eliminate those without sacrificing taste and texture. Here is the result—a mouth-watering peanut-infused soup with noodles. It’s creamy and savory, but with hints of lime and curry paste to jazz things up.
Makes 4 servings (about 380 calories per serving)
Makes 4 servings
Make the peanut broth. Blend together the following ingredients on high for 30 seconds or longer, until the dates are dissolved. Set the broth aside.
2.5 cups vegetable broth
1/3 cup natural peanut butter (creamy or chunky)
3 Medjool dates, each cut into a few pieces
Make the soup. In a Dutch oven or other large pot, broth-sauté the vegetables (start with 1/4 cup vegetable broth) for 8 to 10 minutes, until the sweet potato pieces are just tender.
1.5 cups diced sweet potatoes (peeled)
1 red bell pepper, diced
Add the following ingredients to pot, stir them in, and cook for another few minutes on medium, stirring frequently.
1 clove garlic, minced
1 Tablespoon minced fresh ginger
1-2 Tablespoons Massaman curry paste or red curry paste (red paste is spicier)
3/4 teaspoon smoked paprika
1/2 teaspoon ground turmeric
Increase heat to medium-high, add the following ingredients, and cook, uncovered, stirring often, for about 5 minutes, until the thickness is to your liking.
2 cups vegetable broth
The peanut butter broth
Juice from one lime (1-2 Tablespoons)
2 Tablespoons soy sauce
1 teaspoon Chinese roasted sesame paste or sesame oil
Add the following ingredients and cook for 3 minutes.
3 ounces whole grain thin noodles (millet and brown rice ramen noodles recommended)
To serve, ladle soup into bowls, and divide the garnishes among the bowls.
4 green onions, thinly sliced
1/4 cup chopped peanuts
1/4 cup chopped cilantro
Timing: about 45 minutes
Gluten-free if gluten-free noodles are used