Thai Peanut soup is so flavourful, and all the different veggies bring a satisfying crunch and variety of textures. Perfect for a filling lunch or a lighter dinner. Adding the veggies at the last minute keep them tender-crisp and delicious.
Top with peanuts, green onions, fresh bean sprouts, basil and cilantro.
Thai Peanut Soup Recipe
2 Tbsp Extra Virgin Olive Oil
1/3 cup chopped onion
4-6 Cloves Garlic, chopped
1 Tbsp freshly grated ginger
2 Cups Roasted Chicken, bite size pieces
1 sweet red pepper
1 tablespoon finely chopped lemongrass (white portion only)
1 teaspoon chopped red chile (to taste)
2 Cups each chopped broccoli and cauliflower
14 ounces chicken broth
1 1/2 cups unsweetened coconut milk
1/2 cup peanut butter
2 Tablespoons lime juice
2 tablespoons soy sauce
½ cup fresh basil, chopped
1. Heat oil, Cook onion, and garlic until softened. Add red pepper, ginger and lemongrass until softened, about 5 minutes. Add the red chili, stir and cook for 1 minute. Add broccoli and cauliflower, stirring until slightly softened, about 5 minutes.
2. Add chicken broth, coconut milk and soy sauce, lime juice, and stir to combine well. Add the peanut butter. Keep stirring until well combined (the peanut butter will go kind of stringy, but it will melt in after a bit). Heat until hot and bubbly.
Serve with chopped fresh roasted peanuts, cilantro, bean sprouts and green onions as a garnish.