Thai Napa Cabbage and Peanut Soup

I found this in a cookbook a couple of years ago and finally had the courage to try it and decided to share it with you.

• Ready In: 45 mins
• Serves: 10-12

Ingredients

• 2  tablespoons  peanut oil
• 1  cup onion, chopped
• 1  large garlic clove, minced
• 2  teaspoons  grated fresh ginger
• 1 1⁄2 teaspoons ground turmeric
• 1 1⁄2 teaspoons curry powder
• 1  teaspoon cayenne pepper (or to taste)
• 1  teaspoon ground coriander
• 6 1⁄2 cups chicken broth
• 3  medium potatoes, peeled and cubed
• 1  large sweet potato, peeled and cubed
• 1  cup peanut butter
• 3  tablespoons fresh lemon juice (or to taste)
• 2 1⁄2 tablespoons soy sauce
• 3  cups  shredded napa cabbage
• 1 (14 ounce) can coconut milk
•  sugar
•  chopped roasted peanuts, for garnish
•  fresh cilantro leaves, for garnish
•  toasted coconut, for garnish
•  lime wedge, for garnish

Directions

1. Heat peanut oil in heavy pot over low-med heat. Add onion, garlic and ginger and cook until onion is clear, about 5 minute.
2. Add turmeric, curry, cayenne and coriander and cook, stirring often for another 2 minute Stir in broth and bring to a boil.
3. Add potatoes and sweet potatoes and simmer over low heat until almost cooked, about 10 minute.
4. Place peanut butter in a bowl and whisk in about 1 cup of the hot stock from the soup. Add lemon juice and soy sauce and stir well.
5. Whisk the mixture back into the soup and simmer for 5 minute.
6. Stir in the cabbage and coconut milk and cook until heated through.
7. Adjust the seasoning, adding sugar if desired.
8. Garnish each serving with peanuts, cilantro and coconut and a squeeze of lime juice.