Thai Peanut Soup

Author: Lynn April

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 8

Ingredients

• 2 cups chicken or vegetable broth
• 2 large sweet potatoes peeled and roughly mashed
• 1-13 ounce can unsweetened coconut milk
• 1 medium onion sliced/chopped/diced (your preference)
• 1 large red bell pepper chopped
• 1 cup frozen peas
• 6 Tablespoons natural peanut butter
• 3 Tablespoons red curry paste
• 1 clove garlic finely chopped
• 1-2 tablespoons olive oil
• 1 tablespoon soy sauce
• cilantro for garnish
• chopped peanuts for garnish

Directions

• In a large pot, heat the olive oil over medium-high heat. Add the chopped onion, garlic, and pepper and cook for 5-6 minutes, stirring frequently, or until tender. Add the sweet potatoes, chicken/vegetable broth, coconut milk, peanut butter, red curry paste, soy sauce, and peas. Bring mixture to a boil then reduce heat to medium-low and simmer for 30 minutes.
• Allow to cool for about 15 minutes.
• Ladle or pour the soup into a blender or food processor and blend until smooth (this can also be done with an immersion blender). You may need to do this in smaller batches if using a blender. Garnish with cilantro and chopped peanuts (if desired).  

**Serving Notes**

This soup can be served in several ways: over rice with broccoli–with meat*–over/with noodles***Add meat right before serving. If you’re not serving the soup right away, it is ideal for the meat to sit in the soup for a few hours to soak up the flavors. Approximately 2 cups of chopped meat should be plenty for this soup, but you are welcome to add more or less.**To serve with noodles (I would suggest thicker noodles like fettuccine): cook noodles according to package and add after soup is blended. If you would prefer to add thinner noodles to soup, go with something like angel hair or even ramen without the seasoning packet. Consider any combination of the above ingredients to suit your meal needs and tastebuds.

**Storage**

Leftovers can be refrigerated in an air-tight container for up to 5 days. Reheat as necessary. Soup can be frozen in a large zip-top bag or storage container for up to 3 months.