Vegan Thai Peanut Satay Ramen: Day 2 Soup 1

For the first soup for day 2 of our 10-day 20-soups challenge, we have an easy vegan soup from Thailand. If you love peanut satays, you’ll definitely love this one, it is the vegan Thai peanut satay ramen.

Compared to all my other soups, this one is slightly (just very slightly) more complicated and requires a few ingredients that may not be that exactly handy in Indian kitchens. But that said, this soup is totally worth it. It tastes super delicious and is filling at the same time, especially when you’re hungry enough that light soups just won’t cut it.

The original recipe is by celebrity chef Wil Yeung from Cook with Confidence. Here’s the original recipe by the original chef. My personal, slightly-changed recipe follows after. So stay tuned.

Peanut Satay Ramen Ingredients

Serves 2

P.S I was missing a few key ingredients so I made do with what I had and followed this modified recipe. The results were delicious.

A fistful of ramen noodles (I used spaghetti since I did not have ramen noodles on hand)

3 – 4 pieces of garlic very finely chopped

3 – 4 thin slices of garlic very finely chopped

2.5 – 3 tbsp peanut butter

6 to 7 mushrooms thinly sliced (since I used button mushroom that were handy)

4 cups of vegetable broth (don’t judge me, I used bouillon cubes)

7 – 8 tbsp dark soy sauce

5 – 6 tbsp vingar

2 tbps sesame seeds

2 – 3 tbsp sesame oil

1 tbsp crushed roasted groundnuts

1 – 2 tbsp chilli flakes

A few sprigs of coriander / cilantro finely chopped

Salt to taste

Peanut Satay Ramen Instructions

In a small pot bring water to boil. Add the noodles, cook till semi-soft and then set aside in cold water so that the noodles don’t stick together.

In a separate soup pot, heat some oil. Add the finely chopped ginger and garlic and saute for a few seconds. Add the mushrooms and saute on low-medium flame. Lower the flame and add in the peanut butter. Stir well.

Add the vegetable broth/stock and stir rapidly to deglaze the pan and mix in all the ingredients together. Bring to boil. And this is where my recipe now differs from the original – Add in the soy sauce, vinegar and salt. Be careful while adding salt since soy sauce is already salty. Stir well and bring to complete boil.

I did not add any sugar to this soup as my peanut butter was already a little sweet. I did add the chilli flakes though, to make the soup slight spicier, just the way I like it to be.

To serve, spoon out some noodles in a bowl. Use a deep ladle and pour some soup over the noodles. Garnish with the crushes roasted groundnuts, fresh cilantro/coriander and a sprinkling of chilli flakes and sesame seeds. I did not add more sesame oil to this as I had already used it while cooking soup.

Just as I have, you can also tweak the recipe according to the ingredients readily available in your larder. I would love to make this soup by following the recipe to the ‘t’ once this lockdown ends. Since my rustic version which misses out on so many key ingredients also tastes so good, I can only imagine how delicious the original one would be.