Prep 10 mins
Cook 20 mins
This is a simple soup with fabulous flavor from the February 2006 issue of Gourmet magazine. They suggest that you can make this vegetarian by using vegetable broth.
- 1 medium onion, chopped (1 cup)
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 teaspoons curry powder (preferably Madras)
- 1 (14 ounce) canpetite diced tomatoes with juice
- 1 3⁄4 cups reduced-sodium chicken broth
- 1 cup hot water
- 1⁄4 cup smooth peanut butter
- 2 tablespoons fresh cilantro, chopped
- Cook onion, salt, and pepper in oil in a 2 to 3 quart heavy sauce pan over moderate hear, stirring occasionally, until softened, 4 to 5 minutes.
- Add curry powder and cook, stirring frequently, 2 minutes.
- Add tomatoes (with their juice) and broth and simmer, uncovered, 5 minutes.
- Stir hot water into peanut butter until smooth and add to soup.
- Simmer, uncovered, stirring occasionally, 5 minutes.
- Stir in cilantro before serving.
I used curry paste instead of powder and served the soup with chicken. The flavor was a little heavy for me at first, so I added the juice of one lime and about half a tablespoon of soy sauce to lighten it up and make it a little more "Thai". The result was delicious and I'll definitely be making it again!
We've made this soup many times -- so simple and so fine! I use only broth or stock, puree, and then let it simmer longer than called for, resulting in a heartier end product. Room temperature natural peanut butter blends very easily, too.
good. Had to up the spices to our taste, also added in soy and lime to Thai it up a bit per the advice in other reviews. Since some of my kids are not tomato fans, I used the immersion blender on it. If you plan on pureeing, you'll want to cook far longer than the recipe calls for for a truly smooth soup.