Thai Peanut Soup

Savor the irresistible flavors of Thai cuisine with this vibrant Thai Peanut Soup, a rich and creamy blend that's both comforting and bold. Featuring a luscious base of coconut milk and smooth natural peanut butter, this soup is elevated by the zesty warmth of red curry paste, fresh ginger, and a touch of lime juice. Packed with nutritious veggies like carrots, red bell peppers, and tender greens, it’s a wholesome dish that's as visually appealing as it is delicious. Easy to customize and ready in just 45 minutes, this one-pot wonder is a perfect go-to for weeknight dinners or meal prep. Garnish with fresh cilantro and crushed peanuts for an extra punch of flavor and crunch. Whether you're a fan of Thai-inspired dishes or looking for a gluten-free and vegan-friendly option, this recipe promises a satisfying, crowd-pleasing meal!

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons red curry paste
• 4 cups vegetable broth
• 1 can (13.5 ounces) canned coconut milk (unsweetened)
• 0.5 cup natural peanut butter (smooth)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon brown sugar
• 2 tablespoons lime juice
• 1 large carrot, peeled and thinly sliced
• 1 medium red bell pepper, thinly sliced
• 2 cups spinach or kale, roughly chopped
• 0.25 cup cilantro, chopped (optional, for garnish)
• 2 tablespoons crushed peanuts (optional, for garnish)

Directions

Step 1

In a large pot, heat the coconut oil over medium heat.

Step 2

Add the diced onion and sauté for about 5 minutes, or until soft and translucent.

Step 3

Stir in the minced garlic and ginger, cooking for another minute until fragrant.

Step 4

Add the red curry paste and stir well to coat the onions, cooking for 1-2 minutes to release its flavors.

Step 5

Pour in the vegetable broth and coconut milk, stirring to combine.

Step 6

Whisk in the peanut butter, soy sauce, and brown sugar until smooth and fully incorporated.

Step 7

Bring the soup to a simmer and add the sliced carrot and bell pepper. Cook for about 10 minutes, or until the vegetables are tender.

Step 8

Stir in the chopped spinach or kale and simmer for another 2-3 minutes, just until the greens are wilted.

Step 9

Remove the soup from heat and stir in the lime juice.

Step 10

Taste and adjust seasonings as needed, adding more soy sauce, lime juice, or brown sugar for balance.

Step 11

Ladle the soup into bowls and garnish with chopped cilantro and crushed peanuts if desired.

Step 12

Serve hot and enjoy!

Nutrition Facts

Serving size	5573.2 grams (5573.2g)

Amount per serving	% Daily Value*
Calories	10465

Total Fat 1022.30g	1311%
Saturated Fat 838.90g	4195%
Polyunsaturated Fat 3.40g
Cholesterol 0mg	0%
Sodium 5886mg	256%
Total Carbohydrate 368.90g	134%
Dietary Fiber 108.40g	387%
Total Sugars 163.10g
Protein 139.90g	280%

Vitamin D 0IU	0%
Calcium 1087mg	84%
Iron 140mg	779%
Potassium 14560mg	310%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 81.9%

Protein: 5.0%

Carbs: 13.1%