Creamy Peanut Shrimp and Mushroom Noodle Soup
This Creamy Peanut Shrimp and Mushroom Noodle Soup is a rich, cozy bowl that blends peanut, coconut, shrimp, and mushrooms for a quick, tasty meal.
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.
Notes
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.