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.

Category: Soups, Stews and Chili

Cuisine: Thai

☆☆☆☆☆

1 review

Ready in 25 minutes

by Firebyrd

Ingredients

1/3 cup finely chopped onion

1/3 cup finely chopped celery

2 tablespoons finely chopped red sweet pepper

1 tablespoon margarine or butter

3 tablespoons all-purpose flour

1 tablespoon very finely chopped lemon grass or

-- 1 teaspoon finely shredded lemon peel (white portion only)

1/4 teaspoon ground red pepper

14 ounces chicken broth (about 1-3/4 cups) (Can use vegetable broth if going Vegetarian)

1 13 1/2 ounce can unsweetened coconut milk (about 1-1/2 cups)

1/2 cup creamy peanut butter

1 tablespoon soy sauce

Chopped peanuts (optional)

Snipped fresh cilantro (optional)

Red sweet pepper strips (optional)

Directions

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.

Reviews

☆☆☆☆☆

Thanks! I love this soup & make it regularly! As the notes say, adding chicken or tofu makes this soup non-vegetarian, that's why they're optional!

Firebyrd

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