This weekend my husband was craving the peanut sauce served with many Thai dishes. He suggested we make spring rolls with peanut sauce for dinner, but I wasn’t in a spring roll kinda mood (poor guy, he tries!). Instead of making something with peanut sauce, I decided to try my hand at Thai Peanut Soup! I used this recipe as inspiration, and was quite pleased with the results!
- 1 Onion, diced
- 3 cloves Garlic, pressed
- 2 Gypsy Peppers, diced
- 2 Tomatoes, diced
- 1 Carrot, sliced
- 1/2 tsp Cumin
- 1/2 tsp Coriander
- 1/4 tsp Cayenne
- 4 tbsp Olive Oil
- 1 can Coconut Milk
- 1 cup Peanut Butter
- 2/3 cup Vegetable Broth
- 3 tbsp Lime Juice
- 1 tsp Salt
- Fresh Cilantro (chopped for garnish)
- Unsalted, dry roasted Peanuts (chopped for garnish)
Step One: In a large pot, cook the onions, peppers and garlic until tender, about 5 minutes.
Step Two: Add all other ingredients (except cilantro and chopped peanuts), and stir to combine. Simmer until cooked through, stirring regularly (5 – 8 minutes).
Step Three: Remove from heat and serve immediately. Top with the cilantro and chopped peanuts.
This recipe makes about 6 servings, but don’t count on any leftovers! The creamy consistency and intricate flavor of this soup made it impossible to have just one bowl! With a relatively simple ingredient list – and only about 12 minutes of cook time – this recipe is sure to become a staple in our house… I especially can’t wait to make this again on a chilly Fall evening!