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Thai Peanut Soup

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A warm and comforting Thai Peanut Soup with rich flavors, creamy coconut milk, and hearty sweet potatoes, perfect for a cozy dinner.

Ingredients

Scale
  • 1–2 tablespoons olive oil
  • 1 medium onion (sliced, chopped, or diced)
  • 1 clove garlic (finely chopped)
  • 1 large red bell pepper (chopped)
  • 2 large sweet potatoes (peeled and roughly mashed)
  • 1 (32 ounce) container chicken or vegetable broth
  • 1 (13 ounce) can unsweetened coconut milk
  • 6 tablespoons natural peanut butter
  • 3 tablespoons red curry paste
  • 1 tablespoon soy sauce
  • 1 cup frozen peas
  • Cilantro (for garnish)
  • Chopped peanuts (for garnish)

Instructions

  1. In a large pot, heat the olive oil over medium-high heat.
  2. Add the chopped onion, garlic, and bell pepper. Cook for 5-6 minutes, stirring frequently, until tender.
  3. Add the sweet potatoes, chicken or vegetable broth, coconut milk, peanut butter, red curry paste, soy sauce, and peas to the pot.
  4. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 30 minutes.
  5. After cooking, allow it to cool for about 15 minutes.
  6. Ladle or pour the soup into a blender or food processor and blend until smooth. If using a blender, process in smaller batches as needed.
  7. If using an immersion blender, blend directly in the pot.
  8. Garnish with cilantro and chopped peanuts before serving.

Notes

This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. For extra creaminess, consider adding more coconut milk or peanut butter.

Nutrition

Keywords: Thai, Peanut Soup, Vegetables, Coconut Milk, Comfort Food

Find it online: https://alexandrarecipes.com/thai-peanut-soup-recipe/