THAI NAPA CABBAGE AND PEANUT SOUP

Thai Napa Cabbage and Peanut Soup image

Provided by Keolani

Categories Asian

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 21

2 tablespoons peanut oil
1 cup onion, chopped
1 large garlic clove, minced
2 teaspoons grated fresh ginger
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons curry powder
1 teaspoon cayenne pepper (or to taste)
1 teaspoon ground coriander
6 1/2 cups chicken broth
3 medium potatoes, peeled and cubed
1 large sweet potato, peeled and cubed
1 cup peanut butter
3 tablespoons fresh lemon juice (or to taste)
2 1/2 tablespoons soy sauce
3 cups shredded napa cabbage
1 (14 ounce) can coconut milk
sugar
chopped roasted peanuts, for garnish
fresh cilantro leaves, for garnish
toasted coconut, for garnish
lime wedge, for garnish

Steps:

Heat peanut oil in heavy pot over low-med heat. Add onion, garlic and ginger and cook until onion is clear, about 5 minute.
Add turmeric, curry, cayenne and coriander and cook, stirring often for another 2 minute Stir in broth and bring to a boil.
Add potatoes and sweet potatoes and simmer over low heat until almost cooked, about 10 minute.
Place peanut butter in a bowl and whisk in about 1 cup of the hot stock from the soup. Add lemon juice and soy sauce and stir well.
Whisk the mixture back into the soup and simmer for 5 minute.
Stir in the cabbage and coconut milk and cook until heated through.
Adjust the seasoning, adding sugar if desired.
Garnish each serving with peanuts, cilantro and coconut and a squeeze of lime juice.