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Bowl of creamy peanut shrimp and mushroom noodle soup garnished with herbs.

Creamy Peanut Shrimp and Mushroom Noodle Soup

A comforting bowl of rich, creamy peanut sauce enveloping tender noodles and succulent shrimp, making it a family favorite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 8 oz noodles (any type of your choice, such as rice or egg noodles)
  • 1 lb large shrimp, peeled and deveined
  • 2 cups mushrooms, sliced (shiitake or button work well)
  • 4 cups vegetable or chicken broth
  • 1 can coconut milk (400ml)
For the Peanut Sauce
  • ½ cup creamy peanut butter (choose high-quality for best flavor)
  • 3 tbsp soy sauce
  • 2 tbsp lime juice (freshly squeezed is best)
  • 1 tbsp sesame oil
  • 1 tbsp brown sugar or honey
  • 1-2 cloves garlic, minced (adjust based on taste)
  • 1 tsp freshly grated ginger
For Garnish
  • Chopped green onions
  • Fresh cilantro
  • Lime wedges
  • Sliced chili (optional for heat)

Method
 

Preparation
  1. Begin by cooking the noodles according to package instructions. Drain and set aside, tossing them lightly with a bit of sesame oil to prevent sticking.
  2. In a large pot over medium heat, sauté the minced garlic and grated ginger in a splash of sesame oil until fragrant, approximately 1-2 minutes.
  3. Add the sliced mushrooms to the pot, cooking them until they are tender and lightly browned, about 4-5 minutes.
  4. Pour in the vegetable or chicken broth and bring the mixture to a gentle simmer.
  5. Stir in the coconut milk, allowing it to meld with the broth for about 2-3 minutes.
Cooking
  1. In a separate bowl, whisk together the ingredients for the peanut sauce: peanut butter, soy sauce, lime juice, brown sugar, and a pinch of salt. Adjust the consistency with a little water if it's too thick.
  2. Add the shrimp to the soup and let them cook for about 3-4 minutes, or until they turn pink and are fully cooked through.
  3. Once the shrimp is ready, stir in the peanut sauce until everything is well combined, then let it simmer for an additional minute.
  4. Gently fold the cooked noodles into the soup, ensuring they are well-coated with the rich, creamy broth.
Serving
  1. To serve, ladle the soup into bowls, garnishing with chopped green onions, fresh cilantro, lime wedges, and chili slices if desired.

Notes

Consider adding vegetables like spinach or bok choy for extra nutrition and color. For a vegetarian version, substitute shrimp with tofu or add more hearty vegetables such as sweet potatoes. If you're looking for a gluten-free option, use tamari instead of soy sauce. This soup can be stored in an airtight container in the fridge for up to 3 days. Just reheat gently on the stove or microwave. To keep the noodles from getting soggy, you can store them separately from the soup.