Thai Peanut Soup
|Finely chopped onion||1⁄3 Cup (5.33 tbs)|
|Finely chopped celery||1⁄3 Cup (5.33 tbs)|
|Finely chopped red sweet pepper||2 Tablespoon|
|All purpose flour||3 Tablespoon|
|Chopped lemongrass/1 teaspoon finely shredded lemon peel||1 Tablespoon (White Portion Only)|
|Ground red pepper||1⁄4 Teaspoon|
|Canned chicken broth||14 1⁄2 Ounce (1 Can)|
|Canned unsweetened coconut milk||13 1⁄2 Ounce (1 Can)|
|Smooth peanut butter||1⁄2 Cup (8 tbs)|
|Soy sauce||1 Tablespoon|
|Sweet red pepper strips||1 Tablespoon|
1. In a medium saucepan cook the finely chopped onion, celery, and red sweet pepper in hot margarine or butter about 4 minutes or till vegetables are tender, stirring occasionally. Stir in the flour, lemongrass or lemon peel, and ground red pepper. Add the chicken broth and coconut milk all at once. Cook and stir till the mixture is slightly thickened and bubbly. Cook and stir for 1 minute more.
2. Add peanut butter and soy sauce to the saucepan; stir till well blended and heated through. To serve, ladle soup into bowls. If desired, top each serving with chopped peanuts, cilantro, and red sweet pepper strips.