Thai Peanut Soup
I found that you can replace coconut milk with evaporated milk and shredded coconut. I also used natural peanut butter and garnished it with peanuts.
I found that you can replace coconut milk with evaporated milk and shredded coconut. I also used natural peanut butter and garnished it with peanuts.
- 1/2 cup peanut butter
- 1/3 cup onion finely chopped
- 1/3 cup celery finely chopped
- 2 tbsp red sweet pepper finely chopped
- 1 tbsp butter
- 3 tbsp flour (gluten free) i used bob's red mill pizza crust mix
- 1 tbsp lemongrass (white portion only) or 1 tsp lemon pee very finely chopped
- or 1 tsp lemon peel zested
- 1/2 teaspoon paprika ground
- 1/8 teaspoon ginger ground
- 1/4 teaspoon garlic powder
- 2 cups broth
- 1 (13 1/2-ounce) can unsweetened coconut milk
- 1 tbsp soy sauce or bragg's amino acids
- Carbohydrate 3.17303277833396 g
- Cholesterol 15.2650000065463 mg
- Fat 10.1627656377638 g
- Fiber 0.868887617126012 g
- Protein 2.61824713808514 g
- Saturated Fat 4.57522875211034 g
- Serving Size 1 1 Serving (152g)
- Sodium 458.99879535454 mg
- Sugar 2.30414516120794 g
- Trans Fat 0.552345386991536 g
- Calories 109 calories
Step-by-step
- In a medium saucepan over medium heat cook onion, celery, and finely chopped red sweet pepper in butter about 4 minutes or until vegetables are tender, stirring occasionally.
- Stir in flour, lemongrass or lemon peel, and spices.
- Add broth and coconut milk all at once. Cook and stir until mixture is slightly thickened and bubbly, about 7 minutes.
- 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.
Substituting evaporated milk and shredded coconut for traditional coconut milk fundamentally alters the moisture content and fat distribution in a pot. Standard coconut milk provides a high volume of stable emulsion, whereas evaporated milk introduces concentrated dairy proteins that react differently to heat. A heavy-bottomed medium saucepan prevents scorching when starches are introduced to the dairy base.
Cooking the onion, celery, and red sweet pepper in butter for approximately four minutes breaks down cellular walls through gentle heat transfer, releasing natural sugars before the liquids enter the vessel. Whisking gluten-free flour directly into the cooked aromatics creates a roux-like suspension that prevents the peanut butter from separating into an oily layer later.
Maintaining medium heat ensures the broth and coconut milk thicken properly during the seven-minute simmering phase without curdling the dairy solids. Soy sauce supplies free amino acids that enhance savory perception through Maillard-derived compounds, balancing the natural sweetness of the dense nut butter.
