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Spicy Peanut and Pumpkin Rice Noodle Soup

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  • Author: Pallavi Gupta
  • Yield: 2 servings 1x


Hearty peanut broth soup with rice noodles and pumpkin is delicious comfort food with a plethora of vegetables and warm chili spice.


Units Scale

For the broth

  • 2 tbsp smooth peanut butter
  • 1 can vegetable stock
  • 1 tbsp soy sauce
  • 2 tsp sriracha (or less, as per taste)
  • 2 tsp sweet chili sauce
  • 1 cup water

Other ingredients

  • 1 cup pumpkin, peeled and diced
  • handful of mixed mushrooms
  • 2 scallions, cut into 1 inch pieces
  • 1/4 cup lotus stem, sliced
  • 4 to 5 snow-peas
  • rice noodles (for 2)
  • few sliced red chili peppers
  • 2/4 cup diced tofu
  • handful of fresh cilantro
  • few lemon wedges


To make the broth

  1. Add vegetable stock and water in a deep pot and bring to a simmer.
  2. In a separate bowl mix together peanut butter, soy sauce, sriracha and sweet chili sauce.
  3. Once the broth starts to simmer add the peanut butter mix to it and stir gently to mix well. Continue to cook on low heat for 5 minutes. Give it a taste and adjust the seasoning.
  4. Turn the heat to minimum and leave the broth covered while you prepare the veggies for soup.

To put the soup together

  1. Steam pumpkin and lotus stem together till they turn soft.
  2. Stir fry mixed mushrooms & snow peas in a little oil with some salt for a few minutes.
  3. Boil rice noodles until soft and strain. run through ta water to cool completely (this will avoid them from sticking to each other).
  4. Divide the noodles and veggies into 2 bowls. Ladle the hot peanut broth on it.
  5. Place few pieces of tofu and sliced red chili pepper. Sprinkle chopped cilantro, scallions and serve with a wedge of lemon.
  • Category: Main
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