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30 Minute Spicy Peanut Soup with Sesame Halloumi…for those nights when you need a cozy, healthy dinner, but you need it fast. Simply made on the stove (or in the instant pot), using healthy, pantry staple, ingredients. It’s creamy, just a touch spicy, and layered with sweet potatoes and kale for a bright and healthy soup. Then finish each bowl off with pan-fried Halloumi cheese. This dish is layered with flavor and texture, completely delicious, and perfect for a cold night.
Some of you might find this soup totally odd and way too different, but I beg you all to give it a try. It’s one of my favorite creamy soups.
SO MUCH flavor and color. And geez, it’s pretty healthy too.
Here’s the story. Do any of you remember my better than takeout 20 minute peanut noodles? I made them two years ago just before my family and I left for South Korea for the Olympics…remember these pics? Crazy it’s been almost two years! I remember making those noodles and being so excited to share the recipe. It was a mix up of Asian flavors, but yet I topped the noodles with a salty Greek cheese…halloumi. Why? Because I don’t like tofu but really wanted something crispy to top my noodles with other than chicken or chickpeas. I had halloumi cheese in the fridge. When fried, it looks just like tofu. So I thought why not just add that to my noodles…salty cheese, creamy peanutty noodles? It sounded a little different, but different in a good way.
The outcome? One of the most delicious recipes I’ve created. To this day, I still fall back on those noodles when life gets crazy busy. That recipe is what I call a “back pocket” recipe. But the secret to those noodles being so extra special?
The fried sesame halloumi. Again, kind of odd, but it works.
Which leads me right into today’s recipe. This is the soup version of those noodles and it’s equally delicious (and just as easy).
The details…
You can quickly make this soup on the stove or in the instant pot. Both versions are equally fast and easy. It’s really just a matter of which method you personally prefer.
I’m going to walk you through the stove-top method. It starts out by cooking up some shallots and garlic. Add Thai curry paste, then cook a minute or two to help the paste “activate” and release its flavor. Stir in all the remaining ingredients except the halloumi, and simmer until the sweet potato is soft. I used creamy peanut butter and coconut milk…not only for flavor, but also for creaminess. I wanted this soup to have a really creamy base, but then have layers of texture as well.
The sweet potatoes and kale are what add heartiness to this soup and make it a dish that can truly be enjoyed as a meal. I also find the hint of sweetness to pair really nicely with the spicy from the curry paste.
Let me tell you about it this sesame halloumi…
Yes, you NEED the halloumi and here is why.
Halloumi is a salty grilling cheese commonly used in Mediterranean cooking. It’s so good when pan-fried. I love incorporating it into dishes like vegetarian tacos, my peanut noodles, and now this peanut soup. It adds such great flavor and gives the perfect crispy, salty bite. It’s what makes this soup really stand out and become just a touch better than others.
I know it’s a little weird, please trust me, I promise you’ll enjoy this!
Not into spicy food?
Don’t worry you can still enjoy this soup! Lately I’ve been getting a lot of comments about how to tame down spicy recipes. Fortunately, reducing the heat-level in recipes is easy, just decrease the amount of chilies or whatever the spicy ingredient is. For this soup, it’s the Thai red curry paste. The recipe calls for three tablespoons, but if you don’t enjoy spicy food, start by using only one tablespoon and then add more to your taste level.
This will ensure you come out loving this recipe. Just taste as you go!
Lastly, a few spoonfuls of rice would be very delicious atop this soup.
And that is pretty much all you need to know. Hoping you all end up loving this soup just as much as we all do over here. It’s the perfect, hearty but healthy, bowl to enjoy any night of the week.
PS. if you need to make this vegan, just omit the cheese, which yes does make me sad, but I get it. Do what you need to do for you!
If you make this Spicy Peanut Soup with Sesame Halloumi, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Spicy Peanut Soup with Sesame Halloumi
Servings: 6
Calories Per Serving: 954 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons sesame or extra olive oil
- 2 small shallots, chopped
- 2 cloves garlic, minced or grated
- 3 tablespoons Thai red curry paste
- 4 cups vegetable broth
- 1/3 cup creamy peanut butter
- 1 (14 ounce) can unsweetened coconut milk
- 2 tablespoons low sodium soy sauce
- 1 medium sweet potato, peeled and cubed (about 2 cups)
- 1 bunch Tuscan kale, chopped
- 1/2 cup fresh cilantro, chopped
- 8 ounces halloumi cheese, cubed
- 2 tablespoons sesame seeds
- fresh limes and chopped peanuts, for serving
Instructions
Stove-Top
- 1. Heat 1 tablespoon oil in a large pot over medium heat. When the oil shimmers, add the shallots, and garlic. Cook 1-2 minutes, until the garlic is golden. Stir in the curry paste, cook another 30 seconds to 1 minute until fragrant. Add the broth, peanut butter, coconut milk, and soy sauce, stirring to combine. Add the sweet potatoes and bring to a boil, reduce the heat to medium-low and simmer 10-15 minutes, until the sweet potatoes are tender.2. Stir in the kale and cilantro, cook another 5 minutes. Taste, add salt if needed. 3. Meanwhile, make the halloumi. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. When the oil shimmers, add the halloumi and cook until golden, about 5 minutes. Stir in the sesame seeds. Remove from the heat.4. Ladle the soup into bowls. Top with halloumi and peanuts. Zest, then juice the lime over each bowl. Enjoy!
Instant Pot
- 1. Set the instant pot to sauté. Cook 1 tablespoon oil, the shallots, and garlic. Cook until the garlic is golden, 1-2 minutes. Stir in the curry paste, cook another 30 seconds to 1 minute, until fragrant. Add the broth, peanut butter, coconut milk, and soy sauce, stirring to combine. Add the sweet potatoes. Seal and cook on high pressure for 8 minutes.2. Once done cooking, use the natural or quick release to release the steam. Set the Instant pot to sauté. Stir in the kale and cilantro, cook another 5 minutes. Taste, add salt if needed. 3. Finish as directed above.
This post was originally published on January 15, 2020
How similar is this soup to your 30 min Thai Ramen in terms of taste? I really love that recipe.
Hi Erica! The flavor profiles are very similar. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Do they sell Halloumi in the Whole Foods in Frisco?
Hi Mary! Yes, they do sell it! I hope you love this recipe! xTieghan
This looks delicious! Would it work to make in a slow cooker if you sauté the garlic and shallots on the stove first?
Hi Michelle! I am sure that will be great!! Love the idea of slow cooking. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Looks delish! But question…do you puree or immersion blend it at some point?
Hi Linda, there is no need to puree or blend this soup. It’s men’t to be a little chunky. If you prefer a smooth soup, puree this before adding the kale. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This soup looks amazing! I’m totally adding it to the menu plan next week! My family will love it!
Paige
http://thehapyflammily.com
Thank you so much Paige! I hope you try this! xTieghan
Yes!!! I just requested more Halloumi recipes on your Instagram….thanks for listening! Making this asap! Thanks so much, looks divine!
Thank you! I hope you love this! xTieghan
This soup looks so warm and cozy. I love that you added kale, sweet potatoes and one of my favorite herbs, cilantro. It’s amazing to find a dish that you can make in 30 minutes or less. It is definitely something I would like to try. Thanks for sharing.
Thank you Linger! It is warm and cozy! I hope you try it! xTieghan
They were delicious! I had to do a little improvising as I could not find Salted carmel sauce or Fleur de Sel at the regular Grocery store and couldn’t wait to find them
Thank you so much!! I am so glad you loved this! xTieghan
I like your post. It is really useful to me. Thanks for sharing this useful information!
Thank you! xTieghan
I personally am vegan, so will have to nix the halloumi, but luckily I love tofu and think I’ll make it the same way you’d make the cheese! Can already tell I’m going to love it, thank you!!!
I hope you do love this! Thank you Em! xTieghan
I made you noodle version this past Monday night. So good, the sesame Halloumi was so delicious. I forgot to take a pic for Instagram…
Definitely trying this spicy satay soup version, be a scant tablespoon of curry paste for us. ?
I’ve only been following a few months now, so hadn’t seen your Korea pictures! Wow, what a country, what an experience too. Red looks like such a gentle laid back soul. So well done him winning Gold!!! Little Miss Asher looks so fab! Always keep your individuality little one ?
Having your coconut milk braised chicken with sweet potatoes tonight. ? xx
Thank you so much Kelly! I am glad you like all of the photos and I am sure Asher will always have her individuality! I hope you love the coconut milk braised chicken with sweet potatoes! xTieghan
Due to picky eaters in my household this would never go over! However, I will be alone next weekend and plan on making it my staple meal for the weekend. Sounds fantastic and I can’t wait!!
Thank you so much Christin! xTieghan
I love Kale, Hubby cannot not eat it or any really green veggies that are high in Vit K. He is on Blood thinner.
any suggestions to what i could add??
Is the HEAT from the Curry paste? How can I tone down the Heat ( for me sadly) but still maintain depth of flavor?
Cooking is a challenge for us together..so any help would be appreciated. Thank you.
Happy Wednesday from snowy Oregon.
Hi there! Why don’t you try using bok choy? I think that will be great! The, use about 2 tablespoons of curry for a mellow soup with great flavor. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hello, I never heard of halloumi. Can you recommend an alternative if I cannot find it in my local store? The soup does look delicious and I am a fanatic for peanut butter. Thank you.
Hi Christoper! I would use feta cheese if you cant find Halloumi. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Peanut soup is something that never crossed my mind, but now I won’t be able to stop thinking about it
Haha that is amazing! Well, I hope you try it! xTieghan