Thai Peanut Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- 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
A Thai Peanut Soup Odyssey
In the culinary realm, I stumbled upon a revelation that altered my perspective on Thai cuisine forever. I embarked on a journey to recreate a beloved Thai peanut soup, but with a twist that would unveil a symphony of flavors. Inspired by a resourceful suggestion, I boldly ventured to substitute coconut milk with a harmonious blend of evaporated milk and shredded coconut. The result? A tantalizing elixir that tantalized my taste buds and left me craving more.
Furthermore, I opted for crunchy natural peanut butter, adding an enticing textural element that complemented the overall taste profile. A sprinkle of crushed peanuts adorned each serving, providing a delightful crunch and visual appeal that elevated the soup to gastronomic heights. This simple yet ingenious tweak not only satisfied my culinary curiosity but also yielded a dish that was both delectable and aesthetically pleasing.
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.
