Thai Peanut Soup

This creamy soup blends flavors popular in Thai cooking, including peanuts, coconut, lemon grass, and a little bit of red pepper for heat. Serve small portions as an appetizer course or with a salad for a full meal.



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Servings: 8
Total Time: 25 mins
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Ingredients
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    1/3  cup 
    finely chopped onion
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    1/3  cup 
    finely chopped celery
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    2   tablespoons 
    finely chopped red sweet pepper
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    1   tablespoon 
    margarine or butter
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    3   tablespoons 
    all-purpose flour
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    1   tablespoon 
    very finely chopped lemon grass (white portion only) or 1 teaspoon finely shredded lemon peel
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    1/4  teaspoon 
    ground red pepper
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    1  14  ounce can 
    chicken broth (about 1-3/4 cups)
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    1  13 1/2 ounce can 
    unsweetened coconut milk (about 1-1/2 cups)
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    1/2  cup 
    creamy peanut butter
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    1   tablespoon 
    soy sauce
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    Chopped peanuts (optional)
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    Snipped fresh cilantro (optional)
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    Red sweet pepper strips (optional)

Directions
1.
In a medium saucepan cook onion, celery, and finely chopped red sweet pepper in hot margarine or butter about 4 minutes or until vegetables are tender, stirring occasionally. Stir in flour, lemon grass or lemon peel, and ground red pepper. Add chicken broth and coconut milk all at once. Cook and stir until mixture is slightly thickened and bubbly. Cook and stir for 1 minute more.
2.
Add peanut butter and soy sauce; stir until well blended and heated through. If desired, top each serving with peanuts, cilantro, and red pepper strips. Makes 8 appetizer or side-dish servings.
Nutrition information
Per Serving: cal. (kcal) 268, Fat, total (g) 24, chol. (mg) 4, sat. fat (g) 13, carb. (g) 8, fiber (g) 1, pro. (g) 7, vit. A (RE) 21, vit. C (mg) 3, sodium (mg) 395, calcium (mg) 10, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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Sweet potatoes and peanut butter form the base for this creamy soup that gets a kick from green onions and ground red pepper. It's special enough to serve to guests, but easy enough to make on a weeknight.

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