Thai Peanut Soup
Servings: 6
Ingredients
- 4 tbsp. Vegetable broth
- 3 Scallions, diced (green and white)
- 1 stalk Celery, diced
- 1 large Carrot, diced
- ½ Red bell pepper, seeded and diced
- 1 Jalapeño pepper, minced
- 2 tbsp. Fresh ginger, diced
- 1 medium Broccoli, chopped
- ½ tbsp. Finely chopped lemongrass, white portion only
- ¾ cup Water
- 1 12-oz Can unsweetened coconut milk
- ⅓ cup Natural peanut butter
- 2 tbsp. Tamari or light soy sauce
- 1 tsp Sambal Oelek (Chili paste)
- Sea salt and black pepper to taste
Instructions
- In a large soup pot, add vegetable broth and sauté scallions, celery, carrot, red pepper, jalapeño pepper, ginger, broccoli, and lemongrass over medium-high heat until vegetables are soft.
- Add water, coconut milk, peanut butter, and tamari or soy sauce. Reduce heat to medium and stir until well combined. Cook about 15 minutes.
- Add Sambal Oelek and season with salt and pepper.
Notes
Sambal Oelek is an Asian chili paste and can be found in most Asian and world markets; if your local grocery store has a good international section, it will most likely carry Sambal Oelek.