Description
A creamy and flavorful Thai Coconut Peanut Soup packed with vegetables, aromatics, and nutty richness—finished with lime for the perfect balance of comfort and zest.
Ingredients
- 1 can coconut milk (13.5 oz)
- 1 cup vegetable broth
- 1/2 cup creamy peanut butter
- 1 onion, diced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 carrots, sliced
- 1 red bell pepper, diced
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- to taste Salt and pepper
- Optional garnishes: chopped cilantro, crushed peanuts, lime wedges
Instructions
1. Preparation
2. In a large pot, heat a tablespoon of oil over medium heat. Add the diced onion and sauté until translucent.
3. Stir in the minced garlic and grated ginger, cooking for an additional minute.
4. Add the sliced carrots and diced red bell pepper into the pot, cooking until they begin to soften, about 5 minutes.
5. Cooking
6. Pour in the coconut milk and vegetable broth, stirring until well combined.
7. Add the creamy peanut butter, soy sauce, and lime juice to the pot. Mix until the peanut butter is fully incorporated, and let the soup simmer for about 10-15 minutes to allow the flavors to meld together.
8. Serving
9. Taste the soup and add salt and pepper as needed.
10. Ladle the soup into bowls and garnish with chopped cilantro and crushed peanuts for extra texture. Serve with lime wedges on the side for that extra zing!
Notes
To make it spicier, add a teaspoon of Thai red curry paste or a dash of chili flakes. You can also blend the soup for a smoother texture. Pairs well with jasmine rice or crusty bread.