I make this Creamy Peanut Shrimp and Mushroom Noodle Soup when I want something cozy, rich, and deeply flavorful. The creamy peanut broth feels comforting, the shrimp cook quickly and stay tender, and the mushrooms add an earthy depth that makes the soup feel complete and satisfying.
Why You’ll Love This Recipe
I love this recipe because it’s bold yet comforting. I like how the peanut butter creates a creamy, silky broth without needing cream. I also enjoy how the shrimp and noodles make it filling while still feeling light enough for a one-bowl meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
shrimp, peeled and deveined
oil
mushrooms, sliced
garlic, minced
ginger, grated
red curry paste or chili paste
peanut butter
soy sauce
chicken or vegetable broth
coconut milk
noodles
lime juice
salt
black pepper
fresh cilantro or green onions
Directions
I start by heating oil in a pot over medium heat. I add the mushrooms and cook them until they release their moisture and begin to brown. I stir in the garlic, ginger, and curry paste and let everything cook briefly until fragrant.
I add the peanut butter, soy sauce, broth, and coconut milk, stirring until the broth is smooth and creamy. I bring it to a gentle simmer and add the noodles, cooking them until just tender. I add the shrimp and let them cook gently in the hot broth until pink and cooked through.
I finish the soup with lime juice and adjust the seasoning with salt and pepper. I garnish with fresh herbs just before serving.
Servings and timing
This soup serves about 4 people. I usually spend around 15 minutes prepping and about 25 minutes cooking. I like that it comes together in roughly 40 minutes and feels restaurant-quality without much effort.
Variations
I sometimes add spinach or bok choy for extra greens. When I want more heat, I add extra curry paste or chili oil. I’ve also made this with chicken instead of shrimp, adjusting the cooking time accordingly.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm the soup gently on the stove or in the microwave, stirring well and adding a splash of broth if it thickens too much.
FAQs
Can I use frozen shrimp?
I can use frozen shrimp as long as I thaw them completely before cooking.
What kind of noodles work best?
I usually use rice noodles, but egg noodles or wheat noodles also work well.
Is this soup very spicy?
I find it mildly spicy, but I can easily adjust the heat by adding more or less curry paste.
Can I make this soup dairy free?
I already make it dairy free by using coconut milk instead of cream.
Can I prepare this soup ahead of time?
I can prepare the broth ahead, but I prefer adding the noodles and shrimp just before serving.
Conclusion
I keep this Creamy Peanut Shrimp and Mushroom Noodle Soup in my rotation because it’s comforting, flavorful, and incredibly satisfying. I like how it brings together creamy peanut richness, tender shrimp, and savory mushrooms into one warming bowl that feels both nourishing and indulgent.
PrintCreamy Peanut Shrimp and Mushroom Noodle Soup
A cozy, flavorful noodle soup with a creamy peanut broth, tender shrimp, and earthy mushrooms. Rich yet comforting, this one-bowl meal feels indulgent while staying light and dairy-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Low Lactose
Ingredients
- 450 g shrimp, peeled and deveined
- 1 tablespoon oil
- 250 g mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste or chili paste
- 1/3 cup peanut butter
- 2 tablespoons soy sauce
- 4 cups chicken or vegetable broth
- 1 cup coconut milk
- 200 g noodles (rice noodles preferred)
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro or sliced green onions, for garnish
Instructions
- Heat oil in a large pot over medium heat.
- Add the sliced mushrooms and cook until they release moisture and begin to brown.
- Stir in the garlic, ginger, and curry paste and cook until fragrant.
- Add peanut butter, soy sauce, broth, and coconut milk, stirring until the broth is smooth.
- Bring the soup to a gentle simmer.
- Add the noodles and cook until just tender.
- Add the shrimp and cook gently until pink and cooked through.
- Stir in lime juice and season with salt and black pepper.
- Garnish with fresh cilantro or green onions and serve hot.
Notes
- Add spinach or bok choy for extra greens.
- Adjust spice level with more or less curry paste.
- If the soup thickens when reheating, add a splash of broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 165 mg
