THAI COCONUT PEANUT SOUP

Thai coconut peanut soup image

Number Of Ingredients 21

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1 tablespoon coconut oil/ olive oil to saute veggies
5 cloves minced garlic
2 shallots
1.5 bell pepper (colorful)
8 ounces mushrooms
1 red onion
1 sweet potato
1 baby bok choy
8 ounces snap peas
4 ounces carrots
1 bunch cauliflower and broccoli
1/3 cup peanut butter
1/3 cup liquid aminos
6 cups Chicken/ vegetable broth (4 cans)
1 tablespoon red curry paste
2 cans coconut milk
1/4 cup cilantro
1 chili paste + lime juice to taste preference
1 teaspoon cumin
1 pound shrimp (if desired)
1/2 cup raw peanuts to garnish

Steps:

First peel and chop vegetables
in a large pot saute the garlic, onion, and vegetables that take longer to cook.
Add the cilantro, liquid aminos/soy sauce, lime zest and juice, peanut butter, chili paste, dried cilantro, cumin, salt, and, pepper. Combine over the heat for about 4-5 minutes, stirring constantly.
Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender.
While the soup is simmering, bring a small pot of water to a boil for the vermicelli. Once boiling, add the vermicelli and boil for 2-3 minutes, or just until tender. Drain the rice noodles in a colander and set aside.
Once the sweet potatoes are tender, add the coconut milk, fish sauce, and brown sugar to the soup. Stir, taste, and adjust the fish sauce or brown sugar if needed. Finally, add the bok choy greens and let them wilt in the hot soup.