Thai Coconut 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 peopleCategories: 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
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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.
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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.
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Light Variation: Use lite coconut milk and reduce peanut oil by half.