Thai Coconut Peanut Soup

Thumb_peanut_soup

(from MethodicalImprov’s recipe box)

This soup is hearty and tasty with a little bit of spicy heat. It is quite rich, so the servings should be small. It’s a great starter to a grilled fish dinner. It is easy to make, and freezes very well.

Serves 8 people

Categories: soup

Ingredients

  • 2 tablespoons peanut oil
  • 1 stalk celery, chopped
  • 1 small onion, chopped
  • 1 carrot, peeled and chopped
  • 1 tablespoon Thai curry paste
  • 6 cups chicken stock
  • 2 cups peanut butter
  • 1 1/2 cups coconut milk
  • 4 tablespoons chopped cilantro
  • 2 tablespoons lime juice

Directions

  1. Heat the peanut oil in a large pot. Add the celery, onion and carrot, and saute until the vegetables begin to soften, about 5 minutes. Add the curry paste, stirring well.

  2. Add the chicken stock and peanut butter, blend thoroughly and simmer for 30 minutes, stirring often. Add the coconut milk, cilantro and lime juice. Stir well and serve hot.

  3. Light Variation: Use lite coconut milk and reduce peanut oil by half.

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