Spicy peanut and coconut noodle soup

by Kiara Toich-23 December 2025Medium

Prep Time15 min

Cook Time30 min

Total Time45 min

Servings4

A creamy and fragrant peanut broth with buckwheat noodles, crunchy pak choy and spicy TVP.

Imported RecipeOriginally from: www.instagram.com

Method

0
Heat sesame oil in a large pot over medium to high. Add the shallot and sauté for 2 to 3 minutes. Add the garlic and ginger and sauté for a further minute.
1
Add the gochujang paste, miso paste, peanut butter, rice malt syrup, sriracha and lime juice and mix well to form a paste. Cook for 1 to 2 minutes or until fragrant.
2
Add the coconut milk and vegetable broth and season with salt and pepper. Mix and bring to a boil. Once boiling, reduce to a low simmer and cook for 15 minutes, stirring regularly, or until slightly thickened.
3
Add the pak choy and cook for a few more minutes or until wilted. Remove from heat.
4
Meanwhile, heat sesame oil in a fry pan over medium to high. Add the TVP and chilli oil and sauté for 3 to 5 minutes, or until browned. Remove from heat.
5
Heat a saucepan of water over high. Once boiling, add the buckwheat noodles and cook for 6 to 8 minutes, or until tender and drain.
6
To serve, place the buckwheat noodles in a bowl. Pour over the broth and pak choy. Top with the TVP, spring onion, sesame seeds, chilli oil and a wedge of lime.