Best Thai Peanut Soup Recipes

SLOW-COOKER THAI BUTTERNUT SQUASH PEANUT SOUP

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 13 ingredients. Cook, covered, on low until squash is tender, 5-6 hours., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender. Return to slow cooker and heat through. If desired, garnish with cilantro and peanuts.

JENNIFER'S THAI CURRIED PEANUT SOUP

Steps:

• Melt the butter in a large sauce pan over medium heat. Cook the celery and onion in the butter, stirring frequently, for 5 minutes. Add the garlic and cook another 2 minutes. Stir in the flour, curry powder, and red pepper; cook and stir 1 minutes. Pour in the chicken broth and bring to a boil. Reduce heat to low and simmer 20 minutes, stirring frequently. Mix in the coconut milk and peanut butter; continue to heat while stirring until completely heated through. Remove from heat.
• Pour the soup in small batches into a blender or food processor and blend until smooth. Pour into bowls and garnish with chopped peanuts to serve.

THAI PEANUT SOUP

Steps:

• Cook onion, celery, carrot and red pepper in butter until softened, about 5 minutes. Add the lemon grass, red chili, stir and cook for 1 minute. Stir in the flour, and let cook for 1 minute, stirring all the time.
• Add chicken broth, coconut milk and soy sauce, and stir to combine well. Add the peanut butter. Keep stirring until well combined (the peanut butter will go kind of stringy, but it will melt in after a bit). Heat until hot and bubbly.
• Serve with chopped fresh roasted peanuts and green onions as a garnish.

SKINNY THAI PEANUT CHICKEN SOUP

Steps:

• In a microwave safe plate or bowl, add onions, carrots, celery and red bell pepper.
• Cook in microwave for about 4 minutes until vegetables are softened.
• 2. Coat a large nonstick pan or soup pot with cooking spray. Add cooked vegetables, garlic, chili powder and red pepper flakes. Sauté for about 1 minute. Stir often.
• 3. Stir in broth, chicken and tomatoes. Bring to a boil, reduce heat to low and simmer 10 minutes.
• 3. Stir in peanut butter with a fork. Make sure the peanut butter gets well blended. Add couscous, spinach and mix well. Cover, remove from heat. Allow to sit 5 minutes.
• 3. To serve: Ladle 1¼ cups into each bowl. Garnish each serving with 1 tablespoon chopped scallions, if desired.
• 4. This soup will keep in the refrigerated for several days. Leftovers are wonderful for lunch. This soup freezes great, too!
• Makes 8 main course soup servings (each serving 1¼ cups).
• Healthy Benefits:.
• Most of the fat in this soup comes from the peanut butter. Peanut butter is an excellent source of protein and healthy fats. Peanut butter contains the same ratio of saturated to unsaturated fats as olive oil, says Harvard Medical School. The poly and monounsaturated fats in the spread can help to lower your risk of developing heart disease and type 2 diabetes. For the healthiest choice, look for brands that have no oil or sugar added.
• Whole wheat couscous (tiny pasta) is loaded with fiber. In fact, 1 cup cooked of whole wheat couscous has 7 grams of fiber. Whole wheat couscous derives from the whole grains of durum flour.

THAI PUMPKIN SOUP WITH PEANUT BUTTER

Steps:

• Directions:.
• COMBINE water, pumpkin, nectar, bouillon, ginger, garlic and crushed red pepper in large saucepan. Bring to a boil, stirring occasionally. Reduce heat to low.
• STIR in peanut butter, vinegar, green onion and 1 tablespoon cilantro. Cook, stirring occasionally, for 5 to 8 minutes or until soup returns to a boil. Stir in evaporated milk. Sprinkle with remaining cilantro before serving.
• FOR FREEZE AHEAD:.
• PREPARE as above; do not sprinkle with remaining cilantro. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.
• HEAT in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through. Sprinkle with remaining cilantro before serving.
• NOTE: For a richer and creamier version of this recipe, substitute NESTLÉ CARNATION Evaporated Milk for Evaporated Fat Free Milk.

THAI PEANUT CHICKEN SOUP WITH FRESH LIME AND CILAN

Steps:

• Pre-heat the oven to 350 degrees F. In a bowl toss the chicken breast with a little canola oil, salt and pepper. Place the chicken in an oven proof pan and cook in the oven for 18 minutes. In a large heavy bottom soup pot, over medium high heat add the oil, onion, celery, garlic and ginger. Add Kosher Salt and pepper and sauté till the vegetables are translucent. Add the curry paste and cook for three to four minutes. Add the coconut milk, chicken stock, water chess nuts and the peanut butter. Stir to dissolve the peanut butter and bring to a boil, reduce the heat and to a simmer and cook for 15 minutes. Add the diced chicken, taste and reseason with salt and pepper. Add the fish sauce and cilantro. Garnish with lime wedges.

THAI NAPA CABBAGE AND PEANUT SOUP

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.

THAI PRAWN & PEANUT NOODLE SOUP

Steps:

• Put the curry paste and peanut butter into a saucepan set over a medium heat, stir together to a smooth paste and sizzle for 1 min. Add the coriander stalks, ginger, lime leaves, coconut milk and stock. Bring to a simmer, then gently boil for 5 mins.
• Add the soy, lime juice and fish sauce. Taste and adjust the seasoning with a little more soy if you feel it needs more salt, or more lime if you want it a little more sour. Add the pak choi and prawns, and cook for 1 min until the prawns are pink and the pak choi has wilted. Stir in the rice noodles and cook for 30 secs more. To serve, divide the pak choi, noodles and prawns between 4 large soup bowls. Pour over the soup and top with a handful of coriander leaves, the chilli slices and chopped peanuts.

THAI PEANUT CHICKEN NOODLE SOUP

Steps:

• Slice the chicken into thin pieces Heat the thick part of the coconut milk with the red curry paste and let cook about a minute. Add the coconut milk, chicken broth, chicken, peanut butter, lime juice, fish sauce, brown sugar and turmeric. Bring to a boil and reduce to a simmer and simmer for 5 minutes or until chicken is done. Add the mushrooms, red bell pepper and rice noodle and cook until noodles are done about 5 minutes. Mix in the bean sprouts Remove from heat and garnish with green onion, cilantro and nuts.

THAI PEANUT NOODLE SOUP

Steps:

• In a frying pan, heat both oils together, and throw in the minced garlic. Sautee for a minute, then add chicken, cayenne pepper, chili powder, and cumin. Sautee until chicken is fully cooked. Simultaneously heat chicken broth in the stovetop pot, and add coconut milk once the broth reaches a simmering point. Add salt and pepper (approximately a tablespoon of each), and sugar. Simmer for a few minutes, then add cooked chicken, along with the onion and cilantro, and crunchy peanut butter, and allow this to simmer together for 10 - 15 minutes. While this is simmering, crush the peanuts and chop the red (thai) chili pepper, and set to the side. You may also want to chop up some more fresh cilantro, and set that to the side. All three of these ingredients are great garnishes on top of the finished soup. Now, the broth should be ready, but before taking it off of the heat, add the rice noodles directly into the pot of simmering broth, and allow the noodles to soften. Rice noodles are very thin, so this should only take 3-5 minutes! Remove the pot from the heat, and serve instantly. Use kitchen tongs to serve noodles into a deep bowl, then ladel broth over the top. Garnish with peanuts, chili, and cilantro... grab your chopsticks and a large spoon... and enjoy!! Goes very well with a light, sweet, bubbly Moscato wine!

THAI COCONUT PEANUT SOUP

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.