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Thai Peanut Soup recipe

Thai Peanut Soup recipe

This creamy soup blends flavors popularin Thai recipes, including peanuts, coconut, lemongrass, anda little bit of red pepper for ‘heat’. Serve small portions asan appetizer course or serve along with a salad for a full meal.

Recipe: Thai Peanut Soup

1/3 cup finely chopped onion
1/3 cup finely chopped celery
2 tablespoon finely chopped red sweet pepper
1 tablespoon margarine or butter
3 tablespoon all-purpose flour
1 tablespoon very finely chopped lemongrass (white portion only)or 1 teaspoon finely shredded lemon peel
1/4 teaspoon ground red pepper
1 (14-ounce) can chicken broth (about 1 3/4 cups)
1 (13 1/2-ounce) can unsweetened coconut milk (about 1 1/2 cups)
1/2 cup creamy peanut butter
1 tablespoon soy sauce
1/4 cup chopped peanuts (optional)
2 to 3 teaspoon snipped fresh cilantro (optional)
4 to 5 thin red sweet pepper strips (optional)

  • In a medium saucepan cook onion, celery,and finely chopped red sweet pepper in hot margarine or butterabout 4 minutes or until vegetables are tender, stirring occasionally.Stir in flour, lemongrass or lemon peel, and ground red pepper.Add chicken broth and coconut milk all at once. Cook and stiruntil mixture is slightly thickened and bubbly. Cook and stirfor 1 minute more.
  • Add peanut butter and soy sauce; stiruntil well blended and heated through. If desired, top each servingwith peanuts, cilantro, and red pepper strips.

    Makes 8 appetizer or side-dish servings.

    Cooking Tip: To make a more hearty soup,add 1 to 2 cups of cooked chicken breast cut into bite-sizedpieces.

    Recipe provided by Better Homes and Gardens- a member of the Home and Family Network for the bestof cooking, gardening, decorating and more. © 2003 MeredithCorporation. All rights Reserved.

    Chicken in peanut/groundnut sauce

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