January Mondays call for my favorite 20 Minute Peanut Noodle Soup with Lime Mango.
And I’m back with more colorful bowls of (cozy, healthy) food. To be expected, right?
If you didn’t notice, I am loving all the colorful food January has been bringing (did you guys see this winter broccoli salad?!). It’s making these short, cold, and rather colorless days feel bright and fresh!
Plus, I hear all you east coast people are basically freezing your butts off and covered in snow, so I figured a warm and cozy soup was the perfect dinner to share today.
Speaking of the east coast snow and cold temperatures, I keep watching everyone’s instagram stories in awe of all the snow everyone has been getting. It’s kind of feeling like the east coast got our western winter. I am about 80% jealous of their snowfall and about 20% thankful to not be shoveling myself out of snow.
Although we did get a large amount of snow on Christmas, we have had straight sunshine since. We also got about 6 inches on Saturday night, so we’re still getting a little glimpse of winter, just not like it normally is. Watch, come April (or May) we’ll get dumped on with snow and I’ll be begging for spring flowers. Pretty much happens every year, I want spring and winter is just not ready to let go.
Anyway, the point is, I wanted to share a warming recipe for everyone to cozy up to tonight, and this peanut noodle soup is the perfect thing.
I based this soup off of one of my favorite Asian dishes, Laksa. Laksa is a traditional Asian street food made with a coconut milk base and rice noodles. It’s basically Asian noodle soup. I’ve taken some of the elements of Laksa and made a quick and easy peanut version topped with mango and fresh greens.
Traditionally Laksa is made with chicken, fried tofu, or a combination of both. Because I wanted to keep this recipe on the healthy side, and keep it quick cooking, I opted to make my soup vegetarian and use peanut butter for protein and added flavor.
Okay, and I just really LOVE peanut based soups, they’re my favorite. Especially when rice noodles and mango are involved. Too good.
Start to finish this soup takes around twenty minutes, which for me and my recipes, is QUICK. You’ll make the soup in one pot, boil the noodles in another. Ladle the soup into bowls, add noodles, add toppings…
Pretty easy right?
The very best part though is that even though this soup cooks up quick, it still gives off an explosion of flavor and color.
Spicy, gingery, peanutty, coconutty, and just a little salty, plus a little sweet. YUM.
Trust me, it’s so good.
I added a couple of bunches of broccoli for some much needed veggies, a good amount of peanut butter, plenty of coconut milk, and topped each bowl off with fresh mango and lime zest. The mango and lime zest are key if you ask me, but then you all know how much I LOVE fruit in my savory recipes. Can’t help it.
For real though, I do think the sweet mango, and citrus from the lime, balance the spiciness of the soup.
If you wanted to bulk up the protein content, you could add chickpeas or even chicken. You can also top the bowls with some fried tofu, but personally I love the soup just as is.
It’s simple, filling, healthy, and cozy.
Aka, the perfect dinner for cold nights when all you really want to do is make a quick dinner, grab your food and huddle by the fire, space heater, or you know, in my case the oven (planted on the floor right in front of my oven as I type this).
Watch the How To Video:
20 minute peanut noodle soup with lime mango
Servings: 4 servings
Calories Per Serving: 630 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
Already Registered? Login Now
- 1 tablespoon sesame oil
- 2 cloves garlic, minced or grated
- 1 inch fresh ginger, grated
- 1 tablespoon chili paste
- 2 green onions, chopped
- 3 1/2 cups vegetable broth
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 can (14 ounces) unsweetened coconut milk
- 1 large bunch broccolini, stems trimmed
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 8 ounces rice noodles
- 1 mango, diced
- sliced cucumber and chopped peanuts for serving
- zest from 1 lime
- 1. Heat the oil in a large pot over medium heat. When the oil shimmers, add the garlic, ginger, chili paste, and green onions. Cook 30 seconds to 1 minute until fragrant. Add the both, peanut butter, soy sauce, and coconut milk, stirring to combine. Add the broccoli and cook until tender, about 8-10 minutes.2. Meanwhile, cook the rice noodles according to package directions.3. Once the broccoli is tender, remove it from the heat and stir in the cilantro and mint. Ladle the soup into bowls and add a big handful of rice noodles. Top with mango, cucumbers, and peanuts. Zest the lime over each bowl. Enjoy!
Monday night is looking pretty good at the moment. Can’t wait.