Thai Peanut Soup

"This spicy hearty soup is delicious! Quick enough to whip up for lunch. Good starter too."
 
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Thai Peanut Soup created by PaulaG
Ready In:
15mins
Ingredients:
12
Serves:
2-4
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ingredients

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directions

  • Cook onion, celery, carrot and red pepper in butter until softened, about 5 minutes. Add the lemon grass, red chili, stir and cook for 1 minute. Stir in the flour, and let cook for 1 minute, stirring all the time.
  • Add chicken broth, coconut milk and soy sauce, and stir to combine well. Add the peanut butter. Keep stirring until well combined (the peanut butter will go kind of stringy, but it will melt in after a bit). Heat until hot and bubbly.
  • Serve with chopped fresh roasted peanuts and green onions as a garnish.

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  1. auntywrinkle
    can this soup be frozen
     
  2. Stephen H.
    I multiplied the recipe times three. I added chopped ginger, 1/4 cup of fish sauce, one can of garbanzo beans undrained, one can of other beans. I also added six Kiefer lime leaves and one package of extra firm tofu cubed. For flavor and sweetness, I added one can of pineapple cubes.
     
  3. reeldocs
    Made the following modifications: used peanut oil instead of butter, used 2 teaspoons of fish sauce instead of soy sauce, used Thai Red Curry Paste instead of red chilies, added the juice of 1 lime, fresh Thai Basil and Cilantro, added diced chicken and blended 1 cup of the veggies/broth in food processor before adding chicken. Delicious! Top bowl with crushed peanuts before serving.
     
  4. reeldocs
    Made the following modifications: used peanut oil instead of butter, used 2 teaspoons of fish sauce instead of soy sauce, used Thai Red Curry Paste instead of red chilies, added the juice of 1 lime, fresh Thai Basil and Cilantro, added diced chicken and blended 1 cup of the veggies/broth in food processor before adding chicken. Delicious! Top bowl with crushed peanuts before serving.
     
  5. northwestgal99
    Fabulous flavor combination. I added vegetables I needed to use up in the refrigerator-green beans and cauliflower as well as the carrots and onions. I also added chicken (which is how I got the broth). I substituted lemon zest as suggested by another reviewer as I didn't have lemon grass. This will be a keeper for sure as I love soups and they are easy to make ahead for several meals. Thank you for a great and easy recipe!
     

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