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Thai Peanut Soup

Everton.Stonehead's picture
Ingredients
  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
  Margarine/Butter 1 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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Peanut
Interest: 
Gourmet, Healthy

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