The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Peanut & Edamame Noodle Soup
This Thai-inspired noodle soup is like the warm hug you didn't know you needed. A base of red thai curry paste, creamed coconut and ginger simmer away with fibre-rich brown rice noodles. Toss in a bounty of crunchy baby corn and edamame. Finish with - of course - a squeeze of zingy lime.
Prep in 10
1/3 daily fibre
8 plants
Serving size
Ingredients
- 20g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 2 tsp ginger paste (use half) (Ginger, Citric Acid, Cornflour)
- 4 spring onion
- 80g baby corn (use half)
- 100g edamame beans (use half) (Soya)
- 1 unwaxed lime (use half)
- 2 tbsp red Thai curry paste (use half) (Cereals Containing Gluten) (red chilli, lemongrass, water, garlic, ginger, onions, rapeseed oil, salt, lime juice, lime leaf, cornflour, ground coriander, ground cumin, cayenne pepper)
- 1 pak choi (use half)
- 1 handful of fresh coriander (use half)
- 120g shiitake mushrooms (use half)
- 40g creamed coconut (use half)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
Nutritional Information
Calories: 569
Protein: 19g
Carbs: 57g
Fat: 31g
Ingredients
- 120g shiitake mushrooms
- 1 pak choi
- 2 tsp ginger paste (Ginger, Citric Acid, Cornflour)
- 100g edamame beans (Soya)
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 100g brown rice noodles (Brown Rice Flour, Water)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 unwaxed lime
- 4 spring onion
- 40g creamed coconut
- 1 handful of fresh coriander
- 2 tbsp red Thai curry paste (Cereals Containing Gluten) (red chilli, lemongrass, water, garlic, ginger, onions, rapeseed oil, salt, lime juice, lime leaf, cornflour, ground coriander, ground cumin, cayenne pepper)
- 80g baby corn
Nutritional Information
Calories: 562
Protein: 18g
Carbs: 56g
Fat: 31g
Creamy Peanut & Edamame Noodle Soup
This Thai-inspired noodle soup is like the warm hug you didn't know you needed. A base of red thai curry paste, creamed coconut and ginger simmer away with fibre-rich brown rice noodles. Toss in a bounty of crunchy baby corn and edamame. Finish with - of course - a squeeze of zingy lime.
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Cooking Instructions
- Halve the mushrooms and the baby sweetcorn (lengthways). Trim and cut the pak choi into bite-sized pieces. Thinly slice the spring onions, keeping the white and green parts separate. Roughly chop the coriander. Quarter the lime.
- Boil a kettle. Dissolve the creamed coconut and stock cube in a jug with 800ml boiling water.
- Heat a large saucepan on medium heat with 2 tsp oil. Add the mushrooms, spring onion whites and corn. Cook for 2-3 mins, then stir in the ginger and curry pastes. Cook for 2 mins, then add the stock mixture and bring to a boil. Add the noodles, pak choi, edamame beans and half the coriander. Gently separate the noodles with a fork and simmer for 3-4 mins, or until the noodles are cooked.
- Squeeze in the juice from 2 lime wedges. Spoon the noodle soup into bowls. Garnish with peanuts, spring onion greens and the remaining coriander and lime wedges.
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