Print

Creamy Peanut Shrimp and Mushroom Noodle Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

  1. Heat oil in a large pot over medium heat.
  2. Add the sliced mushrooms and cook until they release moisture and begin to brown.
  3. Stir in the garlic, ginger, and curry paste and cook until fragrant.
  4. Add peanut butter, soy sauce, broth, and coconut milk, stirring until the broth is smooth.
  5. Bring the soup to a gentle simmer.
  6. Add the noodles and cook until just tender.
  7. Add the shrimp and cook gently until pink and cooked through.
  8. Stir in lime juice and season with salt and black pepper.
  9. 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

Find it online: https://recipesbyliza.com/creamy-peanut-shrimp-and-mushroom-noodle-soup/