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."
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  • Heat peanut oil in heavy pot over low-med heat. Add onion, garlic and ginger and cook until onion is clear, about 5 minute.
  • Add turmeric, curry, cayenne and coriander and cook, stirring often for another 2 minute Stir in broth and bring to a boil.
  • Add potatoes and sweet potatoes and simmer over low heat until almost cooked, about 10 minute.
  • 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.
  • Whisk the mixture back into the soup and simmer for 5 minute.
  • Stir in the cabbage and coconut milk and cook until heated through.
  • Adjust the seasoning, adding sugar if desired.
  • Garnish each serving with peanuts, cilantro and coconut and a squeeze of lime juice.

Questions & Replies

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  1. I've been cooking a soup like this for awhile but came across your recipe with a few added "tweaks". This is one of my family's favourites I've made it for my boyfriends family as well and they were begging for the recipe! Soo yummy! It has a nice spiciness, its so filling, and I love the cabbage in this. I tend to cook my cabbage a little longer though. Thanks!
  2. This is a delicious soup. I had a small head of napa cabbage from my CSA farm and used the whole thing. Its very filling and definitely worth trying.
  3. Filling, satisfying and good. Love to find a vegetarian recipe that is filling and fatty! Yummy!!!


  1. . Next time I will add the regular potatoes after the sweet potato has cooked for 5 minutes. They were too soft. Increased the Napa cabbage to 5 cups. Used lime juice instead of lemon ,4 tablespoons of fish sauce instead of soy sauce ,added a small handful of Thai basil


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