This light, fast, cheap, and healthy soup is fantastic for a quick lunch. It’s low fat, low calorie, low carb, and great for those on a budget. Many other peanut soups have coconut milk which adds calories, fat, and bulk. This is more reminiscent of miso type soup that will leave you feeling full but not bogged down. It makes a great base so you can add in whatever additional veggies or meat you want. The delicate flavor is enhanced by ginger, garlic, and just a hint of green onion. Add some Sriracha for a kick, or leave it alone and enjoy the soothing broth at the end. Give it a try and make it your own!
Time: 5 minutes
Yield: Serves 2 with additions*, or 1 hungry person with just noodles
1 cube chicken stock
2 1/4 cups boiling water
1/4 cup sweet soy sauce (kekap manis)
3 tsp peanut butter
1.5 tsp garlic ginger paste
a few slices of green onion (scallion)
2 blocks (about 110g) of thin dried rice noodles
sea salt to taste
sriracha to taste
crushed peanuts (optional)
1. Mash together the chicken stock cube, sweet soy sauce, peanut butter, garlic ginger paste, and scallions in a large bowl.
2. Add boiling water and stir to incorporate.
3. Add the dry rice noodles. Make sure the noodles are submersed totally under the water and stir around a little to break it up.
4. Leave it to sit for another 3-4 minutes so the noodles cook.
5. Decant to bowls and add sea salt and other optional ingredients such as crushed peanuts, Sriracha, or see suggestions below.
*Suggestions for things to add to the soup: steamed veggies like broccoli or carrot, thinly sliced meats like chicken or beef (sauté ahead of time in a pan and add at the end)