Hearty peanut broth soup with rice noodles and pumpkin is delicious comfort food with a plethora of vegetables and warm chili spice.
By Pallavi Gupta
I am a big fan of noodle soups and it is in my top 5 list of comfort foods. This recipe is super simple and you can pretty much throw in whatever vegetables you have left in your fridge. Carrots, snow-peas, pumpkin, squashes, mushrooms, scallions etc work great with this recipe. The broth is easy and made with peanut butter and spiced up with sriracha and sweet chili sauce. You can also add coconut milk to the broth which will make it more rich and wholesome but this time I have only added vegetable stock to keep the soup on the lighter side.
Its a very quick and easy recipe and is great to replace any kind of instant noodle preparation.Print
Pallavi is a vegetarian globetrotter, who currently lives in the southern part of India. Past ten years of her life includes living in six cities in three different countries. It has added to her vast exposure of cuisines from different parts of the world which is now reflected in her cooking. She shares her knowledge of vegetarian and vegan recipe from around the world via her blog Veggie Zest. When not cooking or photographing, she does graphic design.