Thai Peanut Soup
Savor the irresistible flavors of Thai cuisine with this vibrant Thai Peanut Soup, a rich and creamy blend that's both comforting and bold. Featuring a luscious base of coconut milk and smooth natural peanut butter, this soup is elevated by the zesty warmth of red curry paste, fresh ginger, and a touch of lime juice. Packed with nutritious veggies like carrots, red bell peppers, and tender greens, it’s a wholesome dish that's as visually appealing as it is delicious. Easy to customize and ready in just 45 minutes, this one-pot wonder is a perfect go-to for weeknight dinners or meal prep. Garnish with fresh cilantro and crushed peanuts for an extra punch of flavor and crunch. Whether you're a fan of Thai-inspired dishes or looking for a gluten-free and vegan-friendly option, this recipe promises a satisfying, crowd-pleasing meal!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 can (13.5 ounces) canned coconut milk (unsweetened)
- 0.5 cup natural peanut butter (smooth)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
- 1 large carrot, peeled and thinly sliced
- 1 medium red bell pepper, thinly sliced
- 2 cups spinach or kale, roughly chopped
- 0.25 cup cilantro, chopped (optional, for garnish)
- 2 tablespoons crushed peanuts (optional, for garnish)
Instructions
In a large pot, heat the coconut oil over medium heat.
Add the diced onion and sauté for about 5 minutes, or until soft and translucent.
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Add the red curry paste and stir well to coat the onions, cooking for 1-2 minutes to release its flavors.
Pour in the vegetable broth and coconut milk, stirring to combine.
Whisk in the peanut butter, soy sauce, and brown sugar until smooth and fully incorporated.
Bring the soup to a simmer and add the sliced carrot and bell pepper. Cook for about 10 minutes, or until the vegetables are tender.
Stir in the chopped spinach or kale and simmer for another 2-3 minutes, just until the greens are wilted.
Remove the soup from heat and stir in the lime juice.
Taste and adjust seasonings as needed, adding more soy sauce, lime juice, or brown sugar for balance.
Ladle the soup into bowls and garnish with chopped cilantro and crushed peanuts if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1381 mg | 60% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 17.0 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 7.1 mg | 40% | |
| Potassium | 1469 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
