Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon red curry paste
- 4 cups chicken or vegetable broth
- 1 can (14 oz) coconut milk
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon lime juice
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- Chopped cilantro and chopped peanuts for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is translucent, about 5 minutes.
3. Add the red curry paste and cook for another minute.
4. Pour in the chicken or vegetable broth and coconut milk. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
5. Add the creamy peanut butter, soy sauce, brown sugar, lime juice, and cayenne pepper. Stir until the peanut butter is melted and the soup is smooth.
6. Use a blender or immersion blender to puree the soup until it's completely smooth.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped cilantro and chopped peanuts.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 27g
Carbohydrates: 18g
Protein: 12g
Sodium: 1100mg
Sugar: 10g
Fiber: 3g
Substitutions for ingredients:
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Creamy peanut butter can be substituted with chunky peanut butter or almond butter.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
- Cilantro can be substituted with parsley or basil.
- Peanuts can be substituted with cashews or almonds.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add chopped vegetables such as bell peppers, carrots, or mushrooms for extra nutrition.
- Use vegetable broth instead of chicken broth for a vegan version.
- Add a dollop of sour cream or Greek yogurt on top for a creamy finish.
Tips and tricks:
- Use a high-quality peanut butter for the best flavor.
- Be careful not to burn the garlic or ginger, as it can turn bitter.
- Adjust the cayenne pepper to your desired level of spiciness.
- If the soup is too thick, add more broth or water to thin it out.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in a bowl with a swirl of coconut milk on top and a sprinkle of chopped peanuts and cilantro.
Garnishes:
Chopped cilantro and chopped peanuts
Pairings:
Serve the soup with a side of rice or crusty bread.
Suggested side dishes:
- Thai cucumber salad
- Steamed vegetables
- Spring rolls
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure food safety.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Thai peanut soup is a popular dish in Thai cuisine, known for its creamy texture and spicy flavor. It's often served as an appetizer or main course in Thai restaurants around the world.
Flavor profiles:
Creamy, nutty, spicy, savory
Serving suggestions:
Serve the soup hot as a comforting meal on a cold day or as a starter for a Thai-inspired dinner party.
Related Categories
Cooking Method: N/A
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Region: Thai
Taste: Spicy, Savory, Nutty, Creamy, Aromatic, spicy, savory, nutty, tangy, creamy