Creamy Peanut Shrimp and Mushroom Noodle Soup is a rich, cozy bowl that blends peanut, coconut, shrimp, and mushrooms for a quick, tasty meal.
- Creamy Peanut Shrimp and Mushroom Noodle Soup — Introduction
- Creamy Peanut Shrimp and Mushroom Noodle Soup — Why make this recipe
- How to make Creamy Peanut Shrimp and Mushroom Noodle Soup
- Ingredients for Creamy Peanut Shrimp and Mushroom Noodle Soup
- Directions for Creamy Peanut Shrimp and Mushroom Noodle Soup
- How to serve Creamy Peanut Shrimp and Mushroom Noodle Soup
- How to store Creamy Peanut Shrimp and Mushroom Noodle Soup
- Tips to make Creamy Peanut Shrimp and Mushroom Noodle Soup
- Variation for Creamy Peanut Shrimp and Mushroom Noodle Soup
- FAQs for Creamy Peanut Shrimp and Mushroom Noodle Soup
Creamy Peanut Shrimp and Mushroom Noodle Soup — Introduction
This Creamy Peanut Shrimp and Mushroom Noodle Soup brings warm, bold flavors with simple steps.
It is quick to make and feeds hunger with creamy coconut and peanut notes.
If you like creamy soups, try a variation like this creamy wild rice and mushroom soup for another cozy option.
Creamy Peanut Shrimp and Mushroom Noodle Soup — Why make this recipe
Make this Creamy Peanut Shrimp and Mushroom Noodle Soup because it is:
- Fast to cook on weeknights.
- Comforting with rich coconut and peanut flavors.
- Flexible — swap noodles or protein easily.
You can also find a spicy peanut-shrimp idea in this hoisin peanut shrimp and slaw recipe for more inspiration.
How to make Creamy Peanut Shrimp and Mushroom Noodle Soup
This Creamy Peanut Shrimp and Mushroom Noodle Soup cooks in one pot in simple steps.
Sauté aromatics, add mushrooms and shrimp, then pour in liquids and noodles to finish.
For other simple one-pot soups, see a similar approach in this curried chicken lentil and rice soup with spinach.
Ingredients for Creamy Peanut Shrimp and Mushroom Noodle Soup
- 200g shrimp, peeled and deveined
- 150g mushrooms, sliced
- 200g noodles (rice or egg noodles)
- 1 can coconut milk (400ml)
- 2–3 tablespoons peanut butter
- 2 cups vegetable or chicken broth
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Chopped green onions for garnish
- Fresh cilantro for garnish
- Salt and pepper to taste
Directions for Creamy Peanut Shrimp and Mushroom Noodle Soup
- In a large pot, heat a little oil over medium heat. Add the garlic and ginger, sauté until fragrant.
- Add the sliced mushrooms and cook until soft.
- Stir in the shrimp and cook until they turn pink.
- Pour in the broth and coconut milk, bringing it to a simmer.
- Add the peanut butter, soy sauce, and lime juice, stirring until well combined.
- Add the noodles and cook according to package instructions until tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions and fresh cilantro.
How to serve Creamy Peanut Shrimp and Mushroom Noodle Soup
Serve the Creamy Peanut Shrimp and Mushroom Noodle Soup hot in deep bowls.
Top with green onions and cilantro for fresh color and bright flavor.
Offer lime wedges and extra soy or chili oil on the side for guests to adjust heat and salt.
How to store Creamy Peanut Shrimp and Mushroom Noodle Soup
Cool the soup to room temperature before storing.
- Refrigerate in an airtight container for up to 3 days.
- Freeze without noodles for up to 2 months; add fresh noodles when reheating.
Reheat gently on the stove to avoid breaking the coconut or overcooking shrimp.
Tips to make Creamy Peanut Shrimp and Mushroom Noodle Soup
- Do not overcook shrimp; add them back late so they stay tender.
- If the soup is too thick, add a bit more broth or water to reach your desired texture.
- Use smooth peanut butter for a silkier broth.
For a different shrimp curry vibe, try ideas from this curry shrimp and sweet potato recipe.
Variation for Creamy Peanut Shrimp and Mushroom Noodle Soup
- Make it vegetarian: replace shrimp with tofu and use vegetable broth.
- Add vegetables: bok choy, spinach, or bell peppers work well.
- Make it spicy: add chili paste or fresh sliced chilies while sautéing.
FAQs for Creamy Peanut Shrimp and Mushroom Noodle Soup
Q: Can I use peanut powder instead of peanut butter?
A: Yes. Mix peanut powder with a little warm water to form a paste, then add to the soup.
Q: Can I prepare this Creamy Peanut Shrimp and Mushroom Noodle Soup ahead?
A: You can prep the broth and chop ingredients ahead. Cook shrimp and noodles just before serving for best texture.
Q: Where can I buy good peanut butter for this recipe?
A: Buy it here
Creamy Peanut Shrimp and Mushroom Noodle Soup
Ingredients
Main Ingredients
- 200 g shrimp, peeled and deveined
- 150 g mushrooms, sliced
- 200 g noodles (rice or egg noodles)
- 1 can coconut milk (400ml)
- 2–3 tablespoons peanut butter Use smooth for a silkier broth.
- 2 cups vegetable or chicken broth
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- to taste salt and pepper
- Chopped green onions for garnish
- Fresh cilantro for garnish
Instructions
Preparation
- In a large pot, heat a little oil over medium heat. Add the garlic and ginger, sauté until fragrant.
- Add the sliced mushrooms and cook until soft.
- Stir in the shrimp and cook until they turn pink.
- Pour in the broth and coconut milk, bringing it to a simmer.
- Add the peanut butter, soy sauce, and lime juice, stirring until well combined.
- Add the noodles and cook according to package instructions until tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions and fresh cilantro.
