Spicy Peanut Tempeh Noodle Soup

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This flavorful vegan soup combines crispy tempeh, rice noodles, and a creamy peanut-coconut broth for a satisfying and nutritious meal.

Ingredients

For the tempeh:

  • 200g tempeh
  • 2 tsp Thai red curry paste
  • 1 tsp maple syrup
  • 1 tsp sesame oil
  • 1 tbsp soy sauce or tamari

For the noodle soup:

  • 140g rice noodles
  • Coconut oil
  • 1 thumb fresh ginger, peeled and grated
  • 3 garlic cloves, peeled and grated
  • 1 tbsp red curry paste
  • 1.5 tbsp smooth peanut butter
  • 1 x 400ml tin reduced-fat coconut milk
  • 300ml vegetable stock
  • 80g Tenderstem broccoli
  • 2 tsp maple syrup
  • 1 lime
  • Optional toppings: carrot, fresh coriander, sesame seeds, chilli oil

Method

  1. Prepare the tempeh:
    • Steam tempeh pieces for 20 minutes
    • Mix with curry paste, maple syrup, sesame oil, and soy sauce
    • Air-fry or bake until crispy
  2. Cook the noodles:
    • Soak rice noodles in hot water
  3. Make the broth:
    • Sauté ginger and garlic in coconut oil
    • Add curry paste, peanut butter, coconut milk, and stock
    • Simmer and add broccoli
  4. Finish and serve:
    • Add maple syrup and lime juice to broth
    • Assemble bowls with noodles, broth, tempeh, and toppings

This Spicy Peanut Tempeh Noodle Soup is a perfect blend of Thai-inspired flavors and plant-based nutrition. The crispy tempeh adds a satisfying texture, while the creamy peanut-coconut broth brings warmth and depth to the dish. Don’t hesitate to try this recipe – it’s a delicious way to explore vegan cuisine and enjoy a comforting, restaurant-quality meal right at home!