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.
Feel free to add chicken or tofu if you want a non-vegetarian soup, of course!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (119g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 188 (66%)|
|Amt Per Serving||% DV|
|Total Fat 20.9g||28 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 37.6mg||12 %|
|Sodium 1860.4mg||64 %|
|Potassium 325.1mg||9 %|
|Total Carbohydrate 8.6g||3 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 6.6g|
|Protein 18.3g||26 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 287
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