Thai Peanut Soup

DSCN4414_LR Yep, the seasons they are a changing!  Sorry.  But consider the blessings fall brings…SOUP – SOUP – SOUP!  And warm curries, chai tea, baked goods, mashed potatoes w/mushroom gravy and lentil loaf, baked squash, epsom salt baths, oversized sweaters, hiking through leaf painted trails, candles, books, and soft blankets with lots of cuddling etc… I say embrace the change and make the absolute best of every day whether sunny, rainy, windy, or snowing (ugh!!!).  Each day is a gift.   Celebrate the changing temperatures, blustering wind and falling rain with a spicy Thai inspired soup.  This was one I often made for the Nature’s Market when the kitchen was still open – it seemed to be one of the customers favorites.  The combination of peanut butter, coconut milk, noodles, veggies, and spices is somewhat magical.  Finish it with a big squeeze of lime and serve with toasted pita triangles.  Smile – and serve with love.

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I buy this paste at the Thai grocery.  If you don’t have access to it, substitute 1 tablespoon cumin, 1 tablespoon coriander, and 1/2 teaspoon cayenne pepper for equally great flavor.

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These are the rice noodles I used in this soup – but any brand of rice noodles will do.

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This is the vegetable base I use for all my soups.

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Thai Peanut Soup
 
Ingredients
  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 1 red pepper, diced
  • 4 cloves garlic, minced
  • 3 tablespoons yellow curry paste OR 1 tablespoon cumin, 1 tablespoon coriander and ½ teaspoon cayenne pepper
  • 1 cup pea pods, trimmed and cut in half
  • 8 ounces baby carrots, cut in ½ inch pieces
  • 4-5 ounces baby bella mushrooms, quartered
  • 1 tablespoon vegetable base
  • 2 cups water
  • 28 ounces diced tomatoes
  • 1 can coconut milk
  • 1 cup smooth peanut butter
  • 4-5 ounces rice noodles
  • 2 cups water
  • Lime
Instructions
  1. In a large pot, heat olive oil and add onion, garlic, and red pepper cooking for 5 minutes. Add the curry paste and cook an additional couple minutes
  2. Add the carrots, vegetable base, coconut milk, peanut butter, water, and tomatoes. Bring to a simmer, cover, and cook for 20-25 minutes until carrot is softer
  3. Add the pea pods, mushrooms, and rice noodles. Cook for about 10 more minutes or until noodles are soft
  4. I finished with a big squeeze of lime, love and served toasted pita with it and a few slices of raw cheddar cheese.

 

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