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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…
DONE.
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 from Half Baked Harvest on Vimeo.
20 minute peanut noodle soup with lime mango
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.
Ingredients
- 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
Instructions
- 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.
Just made this tonight. It took a LOT longer than twenty minutes. The cooking time alone is basically 15-20 minutes. I’m not sure how you can do all that prep in 0-5 minutes, including cleaning up. Realistically, give yourself an hour. As someone else said, this seemed less like a soup and more like a noodle dish with a LOT of sauce. Maybe double the liquid ingredients and keep the noodles and vegetables the same if you want a very soup-y soup. Also, I used full-fat coconut milk (which I rarely do) and it ended up being pretty rich and heavy. I’d probably switch to lite if I made this again, which would also make it healthier. Serving size was four smaller servings or, three larger, “dinner sized” portions. If you do want to make it four servings, try to have a little something on the side, like a spinach and cucumber salad with a ginger-miso dressing. All that being said, it tasted really good! I could see doing this with chopped kale or spinach.
Hi Alex! I am glad this recipe turned out well for you! Thank you for leaving some suggestions for others as well! Please let me know if you have any questions! xTieghan
hi! I absolutely love all your recipes. I had a question for this as I want to try making it tomorrow! instead of vegetable broth can i use beef or chicken broth? and instead of sambal oelek can i use sriracha? or would that altar the flavor too much? thank you!
Hi Hannah,
You could totally use beef or chicken broth and sriracha! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was so delicious we made it twice. My husband and I like spicy so we doubled the chili paste. Super easy too!
Thank you Marissa! xTieghan
Really enjoyed this recipe! It was so easy to make and had great flavors. Thank you!
Thank you Leah! xTieghan
If I wanted to add tofu to this, what preparation would you recommend? Crispy on the outside and soft inside…
I would pan sear the tofu (cube it first) in sesame oil and then add to the soup. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
trying this in a crockpot….due to the fact that we are remodeling and our kitchen equals crockpot. I will let you know my success rate!
Thank you Laura! I hope you love this and it turns out amazing!
This sounds delicious! However, I have a serious allergy to mango. Can this be made without it?
HI! Yes, you can just omit the mango. No big deal. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I loved this soup so much!! It was quick to make and I was excited to use some different flavors. My husband gobbled it up real fast. Thanks Tieghan!!
Thank you Sarah!
I made this soup last night and it was so quick and delicious. You really nailed the flavor combination.
Thank you so much Diana!
Tieghan, thanks so much for the suggestions. Did this last night with a handful of baby spinach instead of the broccolini and it worked beautifully. Flavor was superb with just the right amount of “zing”, and a gorgeous presentation. Wife was duly impressed. Made a fresh loaf of ciabatta to go with it, A fun day in the kitchen! Bon Apetit need to step back while I try a couple more. Next up is mushroom ravioli and then I gotta try those tacos!
Thanks for the inspiration – this old guy is having a ball with a new hobby.
I am so glad you enjoyed this and hope you love the mushroom ravioli and the tacos! Thank you Craig!
Amazing!!! Added a bunch of random veggies and this was to die for! Adding this to my normal rotation.
Perfect! I am so glad you liked these Rachel!
I made this tonight and LOVED it. My husband liked it as well, which is a bonus because it can be difficult to find a meal without meat that he truly enjoys. It was full of flavor and easy to make. We will be adding this to our rotation.
I am so happy to hear that! Thank you Kristi!
THIS WAS SO GOOD.
My rice noodles soaked up too much of the broth when I whipped it out for lunch, so instead I ate this AMAZING warm peanut noodle dish. One of my favorites for sure.
Thank you Libby!
You have so many delicious peanut soups that I want to make them all right now! Unfortunately my husband is allergic to coconut so no coconut milk. Do you know of any decent alternative that won’t ruin the flavor?
What type of chili paste?
I use the below. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
https://rstyle.me/n/cwrah6b9wzf