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Vegetarian Thai Peanut Soup

Delectable Thai spices and creamy peanut butter, plus shiitake mushrooms and ramen noodles, flavor this hearty vegetarian Thai peanut soup. Updated 9/18/2019 with video!

Vegetarian Thai Peanut Soup

I’m typing this with 4″ of snow piled on the deck rail outside my window. Schools are closed, and snow-heavy leaves still clinging to their trees brought down power lines in spots around the city.

Ugh. It’s still November, Mother Nature. What’s up with this?

Two bowls of Vegetarian Thai Peanut Soup

But, on the bright side, it’s the perfect day for curling up indoors with a good book and big bowl of warmth, like this homemade vegetarian Thai peanut soup.

Non-food-bloggers probably wonder why we mention weather so often in our posts, as if we have nothing else to talk about, like two strangers on a long elevator ride. But here’s the deal: food is so closely tied to time and place and bodily comfort that it’s nearly impossible to separate it from what’s going on outside.

To wit: it’s cold throughout most of the U.S. today: how many of you hovered over a hot cup of coffee or hot chocolate or tea this morning? Good stuff, right? Comforting.

Weather determines what food is in season, and as summer heat gives way to chilly autumn, we’re hard-wired to transition our cravings from bright, acidic tomatoes, snappy peppers, and leafy greens — foods that are perfect in their raw states — to the starchy carbs of fall root vegetables, tubers, and squashes that give noble purpose to our stoves and ovens.

So when it’s cold — and we’re looking at a low tonight in the single digits here in the Ohio Valley — my thoughts turn to soup. In fact, broth has been simmering in my slow cooker all night long, so my entire house smells like the best comfort food restaurant you’ve ever walked into.

Two bowls of Vegetarian Thai Peanut Soup on a serving tray

Don’t stall on the long ingredient list: you probably have much of it in your pantry already. And one of the beautiful things about Thai cuisine is that it’s the best at layering many flavors into one amazing whole.

Vegetarian Thai Peanut Soup is the antidote to snow everywhere days like today. Crave-worthy Thai spices, twirly ramen noodles, and just enough peanut butter to add a salty richness … this soup is comfort food warmth in a bowl.

Karen xo

Vegetarian Thai Peanut Soup in a bowl on a white wooden serving tray.
Print Recipe
4.87 from 15 votes

Vegetarian Thai Peanut Soup

Savory Thai spices and creamy peanut butter, plus shiitake mushrooms and ramen noodles, flavor this hearty vegetarian Thai peanut soup.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Soup
Cuisine: American
Keyword: thai peanut soup, vegetarian thai peanut soup
Servings: 4 to 5 servings
Calories: 321kcal
Author: Karen Gibson


  • 2 tablespoons coconut or peanut oil
  • 8 ounces shiitake mushrooms , stems removed, sliced
  • 1 cup diced sweet potatoes (peeled)
  • 1 small red bell pepper sliced (or red chili pepper, if you want it spicy)
  • 1 tablespoon minced fresh ginger
  • 1 clove garlic
  • 1 tablespoon red curry paste
  • 1 teaspoon pimenton (smoked paprika)
  • 1/2 teaspoon ground turmeric
  • 3 cups vegetable stock
  • 1 can (14 oz) coconut milk, well-shaken
  • juice from one lime
  • 2 tablespoons soy sauce (or, if you're not a practicing vegetarian, fish sauce, for extra umami)
  • 2 tablespoons brown sugar
  • 1 teaspoon toasted sesame oil (optional)
  • 1/3 cup creamy peanut butter
  • 3 packs ramen noodles (3 ounces each), discard the flavor packets.
  • 2 green onions , thinly sliced
  • 2 tablespoons chopped cilantro
  • 1/2 cup chopped peanuts


  • Heat 1 tablespoon oil to 4 or 5 quart dutch oven or stock pot over medium until shimmering. Add the mushrooms, sweet potatoes, and peppers and stir to mix. Cover, and cook for 8 to 10 minutes, or until the mushrooms have given off their liquid, and the sweet potato dices are soft.
  • Scootch the vegetables aside and add 1 tablespoon oil to the cleared area. Add the ginger, garlic, curry paste, pimenton and turmeric to the oil and stir until it creates a fragrant paste, 30-60 seconds.
  • Increase heat to medium-high, and pour in the stock and coconut milk and stir. Add the lime juice, soy sauce (or fish sauce), brown sugar, and sesame oil. When the soup just begins to come to a boil (bubbles break the surface), reduce heat to medium-low.
  • Place the peanut butter in a heat-proof bowl, and add two ladles of the hot soup to it. Whisk until completely mixed, and add to the soup. Add the ramen to the soup, and cook for 3 minutes. Reduce heat to low.
  • Add half of the green onions and cilantro to the soup and stir. To serve, ladle soup into bowls, and divide the remaining green onions and cilantro, plus the chopped peanuts, among the bowls.

Recipe Video


Calories: 321kcal
Nutritional information, if shown, is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.

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Close-up of a bowl of Vegetarian Thai Peanut Soup

Recipe Rating


Tuesday 12th of March 2024

This soup is creamy yummy goodness! I made today to take to a family member and by the end didn't want to add the Ramen. It's delicious and hearty just the way it is! I accidently used 2 cups of yam vs 1 and will double this recipe next time. I saved the left over veggie stock to use when warming it up or if I change my mind and add Ramen. Great recipe. Thank you!


Saturday 19th of February 2022

This is one of my favorite soup recipes so I make it at least once during the fall/winter soup season. I feel like the 3 packages of ramen noodles are too much so use just one—otherwise it seems like more a noodle dish than soup. Flavors are great —— I usually add extra toasted sesame oil for flavor and because I don’t care about it being vegetarian, I use chicken broth. Love it!


Tuesday 22nd of September 2020

Forgot to rate.


Tuesday 22nd of September 2020

Made this tonight but used whatever veggies I had a hand. So delicious. Thank you for posting and sharing this recipe!


Tuesday 16th of July 2019

Delicious! This was a rare recipe in that the flavor was PERFECT and I did not have to add a single thing to give it more flavor. Very easy to make, too. My only critique is that rather than soup I ended up with a noodle bowl. It was a really good noodle bowl, but next time I'll probably use 2 packs of ramen instead of 3 so that it's more soupy. This recipe is a keeper though and will be added to my family's regular rotation. Thank you!