15-Minute Creamy Peanut Noodle Soup
This soup is designed to come together in about 15 minutes (or less!) and is packed with flavor from our Momofuku Noodle sauce packets. We recommend using either the Spicy Chili or Tingly Chili Noodles—the coconut milk tones down the spice—but you can sub in any flavor you like. If you use the Sweet & Spicy Noodles, omit the Momofuku Chili Crunch Hot Honey. Feel free to level up your soup however you wish—anything from pulled rotisserie chicken, to roasted sweet potatoes, to shrimp. Serves 3.
what you'll need
what you need from momofuku
$0
INGREDIENTS
- 4 cups chicken (or vegetable) broth
- 1 can coconut milk
- ¼ cup creamy peanut butter
- 2 tablespoons Momofuku Chili Crunch Hot Honey or agave
- 2 tablespoons fresh lime juice (1–2 limes)
- 2 tablespoons Momofuku Soy Sauce
- 2 packs Momofuku Noodles (recommended: Spicy Chili or Tingly Chili)
To garnish:
- 1 cup baby spinach
- cilantro (optional)
- scallions, sliced
- Momofuku Chili Crunch (optional)
Directions
Warm all the ingredients but the noodles in a large saucepan over medium heat. Stir in the sauce packets from the Momofuku Noodles, and bring the entire mixture to a simmer, stirring until everything is dissolved and the mixture is smooth. Taste your broth, and adjust the seasoning with more Momofuku Soy Sauce or Chili Crunch Hot Honey.
When you are ready to serve, increase the heat and bring the mixture to a boil. Add the noodles and cook for 2 minutes. Remove from heat and ladle into bowls. Top with baby spinach, allowing it to wilt into the hot broth, plus cilantro and sliced scallions. Drizzle with Momofuku Chili Crunch, if desired.
