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January Mondays call for my favorite 20 Minute Peanut Noodle Soup with Lime Mango.

20 Minute Peanut Noodle Soup with Lime Mango | @hbharvest

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.

20 Minute Peanut Noodle Soup with Lime Mango | @hbharvest

20 Minute Peanut Noodle Soup with Lime Mango | @hbharvest

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…


20 Minute Peanut Noodle Soup with Lime Mango | @hbharvest

20 Minute Peanut Noodle Soup with Lime Mango | @hbharvest

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).

20 Minute Peanut Noodle Soup with Lime Mango | @hbharvest

20 Minute Peanut Noodle Soup with Lime Mango | @hbharvest

Watch the How To Video:

20 Minute Peanut Noodle Soup with Lime Mango from Half Baked Harvest on Vimeo.

20 minute peanut noodle soup with lime mango

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories Per Serving: 1238 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 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!
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20 Minute Peanut Noodle Soup with Lime Mango | @hbharvest

Monday night is looking pretty good at the moment. Can’t wait.

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  1. 5 stars
    Really enjoyed this most after it sat for a few hours. Cooked the noodles separately and then tossed them in with the liquid broth when it had cooled some and added tofu. Bottoms up, slurp it all up!

  2. wanted to just add a quick note to say the recipe is delicious! However, the video for the recipe is a bit misleading because it shows adding the uncooked noodles straight to the broth to cook. Because I am a visual learner I made the the soup according to the video directions and it turned out more like a noodle dish because of the extra starch from cooking the noodles in the broth rather than separate as the written directions say to do. next time I’ll try looking the noddles in a separate pot and then adding. either way is delicious, just a slightly different outcome 🙂

    1. Hi Katie,
      Thanks for giving this recipe a try and sharing your feedback! So sorry about any confusion with the noodles! You can definitely cook them either way, totally your preference:) Let me know if you give the recipe another try! xx

  3. First off, I have to say thank you for adding a “skip to recipe” button. Second, I made this recipe tonight and doubled it because I want to have easy food for the next few days and I am so glad I did. This I am eating my second helping right now and it is soooooo good. I used baby bok choy instead of broccoli I but I love both so I’ll try that next time. Thank you for this recipe. So easy and delicious and I got just about everything at my local Asian market.

    1. Hey Sean,
      I am thrilled that you enjoyed the recipe, thanks so much for trying it out. Have a great weekend! xTieghan

  4. 5 stars
    Love how simple this is to make for something so flavorful and filling. I am currently based in Thailand so these ingredients are all available at local markets (except for the peanut butter which needs to be bought in a store).

    I swapped brocollini (out of season here) for some kale, and cucumber slices for grated carrot, and I used local Thai Red Curry paste (technically not vegan as it usually has shrimp paste in it).

    I left out the mango (the coconut adds more than enough sweetness for me) and coriander because I have that unfortunate “coriander tastes like perfume” thing. Next time I will add a bit of Thai holy basil instead of the mint/coriander.

    Thanks for the fun recipe!