Thai Peanut Soup
I discovered that you can replace coconut milk with a can of evaporated milk with just a little water added to equal 1 1/2 cups, and throw in 1/4 cup shredded unsweetened coconut and put it in the blender for about a minute. I also used crunchy natural peanut butter, because you can garnish it with peanuts anyway...
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 cup peanut butter
- 1/3 cup onion finely chopped
- 1/3 cup celery finely chopped
- 2 tbsp red sweet pepper finely chopped
- 1 tbsp butter
- 3 tbsp flour (gluten free) i used bob's red mill pizza crust mix
- 1 tbsp lemongrass (white portion only) or 1 tsp lemon pee very finely chopped
- or 1 tsp lemon peel zested
- 1/2 teaspoon paprika ground
- 1/8 teaspoon ginger ground
- 1/4 teaspoon garlic powder
- 2 cups broth
- 1 (13 1/2-ounce) can unsweetened coconut milk
- 1 tbsp soy sauce or bragg's amino acids
- Carbohydrate 3.17303277833396 g
- Cholesterol 15.2650000065463 mg
- Fat 10.1627656377638 g
- Fiber 0.868887617126012 g
- Protein 2.61824713808514 g
- Saturated Fat 4.57522875211034 g
- Serving Size 1 1 Serving (152g)
- Sodium 458.99879535454 mg
- Sugar 2.30414516120794 g
- Trans Fat 0.552345386991536 g
- Calories 109 calories
In a medium saucepan over medium heat cook onion, celery, and finely chopped red sweet pepper in butter about 4 minutes or until vegetables are tender, stirring occasionally. Stir in flour, lemongrass or lemon peel, and spices. Add broth and coconut milk all at once. Cook and stir until mixture is slightly thickened and bubbly, about 7 minutes. Cook and stir for 1 minute more. Add peanut butter and soy sauce; stir until well blended and heated through. If desired, top each serving with peanuts, cilantro, and red pepper strips.
