Thai Peanut Soup
This creamy, slightly spicy soup incorporates several flavors that are popular in Thai cooking, including lemongrass, soy sauce, peanut,coconut milk, and a touch of red pepper.
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|1/3 cupfinely chopped onion|
|1/3 cupfinely chopped celery|
|2 tablespoonsfinely chopped red sweet pepper|
|1 tablespoonmargarine or butter|
|3 tablespoonsall-purpose flour|
|1 tablespoonvery finely chopped lemon grass or|
|-- 1 teaspoon finely shredded lemon peel; (white portion only)|
|1/4 teaspoonground red pepper|
|14 ounceschicken broth; (about 1-3/4 cups)|
|1 13 1/2 ounce canunsweetened coconut milk; (about 1-1/2 cups)|
|1/2 cupcreamy peanut butter|
|1 tablespoonsoy sauce|
|Chopped peanuts; (optional)|
|Snipped fresh cilantro; (optional)|
|Red sweet pepper strips; (optional)|
Thai Peanut Soup Preparation
In a medium saucepan cook onion, celery, and finely chopped red sweet pepper in hot margarine or butter about 4 minutes or until vegetables are tender, stirring occasionally. Stir in flour, lemon grass or lemon peel, and ground red pepper. Add chicken broth and coconut milk all at once. Cook and
stir until mixture is slightly thickened and bubbly. Cook and stir for 1 minute more.
Add peanut butter and soy sauce; stir until well blended and heated through. If desired, top each serving with peanuts, cilantro, and red pepper strips. Makes 8 appetizer or side-dish servings.
Serve small portions of this vegetarian soup as an appetizer course, or serve larger portions with a salad for a rich main dish.
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