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)
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- BHG.com a member of the Home and Family Network for the bestof cooking, gardening, decorating and more. © 2003 MeredithCorporation. All rights Reserved.
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