- 4 carrots, sliced or shredded
- 4 green onions, diced
- 1 red bell pepper, diced
- 1 stalk lemongrass, peeled and crushed (optional)
- 4-8 oz fresh mushrooms, diced or sliced (I prefer shitake)
- 32 oz vegetable broth (plus 1 cup water)
- ¼ cup creamy peanut (or almond) butter
- ¼ cup soy sauce
- Up to 1 tsp Sriracha or 1 tbsp chili garlic paste
- 1 tbsp coconut oil (can omit, but adds an extra coconut “punch”)
- 1 tsp fish sauce (optional, but authentic Thai ingredient)
- 1 tsp minced garlic
- 1 tsp ground ginger
- 1 tsp smoked paprika
- 1 tsp ground tumeric
- Salt and pepper to taste
- 1 14 oz can coconut milk
- 2 cups dried rice noodles, broken into pieces
- OPTIONAL: chopped fresh parsley or cilantro and fresh lime juice to garnish
Add all ingredients except coconut milk and noodles to crock pot. Cook 6-8 hours on low or 3-4 hours on high, adding milk and noodles during the last 30 minutes (for stove top, cook until vegetables are done; add milk and noodles and serve when noodles are desired tenderness). Remove lemongrass stalk before serving. Garnish with fresh parsley or cilantro and lime juice if desired.
As is, this soup is vegan; if desired, you may add 2 cups shredded cooked chicken and/or pork for added protein (can use chicken broth instead of vegetable broth as well). For an easy Thai hot pot, omit nut butter and add sliced hot peppers (red Thai, serrano, or jalapeno). Also easily converts to paleo by using shirataki noodles.
I created this recipe for an Asian-themed potluck at work, out of consideration for a coworker who was avoiding meat and dairy.