Creamy Peanut Shrimp And Mushroom Noodle Soup
Creamy Peanut Shrimp And Mushroom Noodle Soup is a rich, savory noodle soup made with shrimp, mushrooms, ginger, and a silky peanut coconut broth, finished with fresh herbs and lime.
Ingredients
- 2 cups mushrooms sliced
- 1 small onion diced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 8 ounces noodles of choice
- 1 pound shrimp peeled and deveined
- 3 cups chicken or vegetable broth
- 1 cup coconut milk or unsweetened plant milk
- ¼ cup creamy peanut butter
- 2 tablespoons soy sauce or tamari
- 1 to 2 teaspoons sriracha or chili paste optional
- 2 tablespoons oil for sautéing
For garnish
- Lime wedges
- Chopped fresh cilantro
Instructions
- Cook the noodles according to package directions, drain well, and toss lightly with oil.
- Heat oil in a large pot, sauté the onion until softened, then add garlic and ginger and cook until fragrant.
- Add mushrooms and cook until tender and glossy, about 5 minutes.
- Pour in broth and coconut milk, then whisk in peanut butter, soy sauce, and sriracha. Bring to a gentle simmer.
- Add shrimp and cook for 3 to 4 minutes until pink and opaque.
- Divide noodles into bowls and ladle the hot soup over them.
- Garnish with cilantro and lime, then serve warm.