Wednesday, November 3, 2010

Thai Peanut Soup

1/3 C finely chopped onion
1/3 C finely chopped celery
2 Tbls finely chopped sweet red pepper
1 Tbls butter
3 Tbls flour
1 tsp lemon zest or
1 Tbls very finely chopped
lemongrass (white portion only)
1/4 tsp ground red pepper
1 3/4 C chicken broth
1 13.5 oz can coconut milk
1/2 C smooth peanut butter
2 Tbls brown sugar
1 Tbls soy sauce

Optional garnishes: chopped peanuts, chopped cilantro, julienned sweet red pepper

In a medium saucepan cook--stirring occasionally--finely chopped onion, celery, and sweet red pepper in butter 4 minutes or until all vegetables are tender. Stir in flour lemon zest/lemongrass, and ground red pepper.

Add chicken broth and cocounut milk all at once. Cook and stir until mixture is slightly thickened and bubbly. Add peanut butter, brown sugar and soy; stir until well blended and heated through.

Serve hot; garnish with peanuts, cilantro, and/or sweet red pepper

This made a very thick soup. Delicious, but next time I think I'd increase the broth.

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