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Main dishes

Thai Peanut Soup

Thai Peanut Soup recipe
Recipe and Photo by: Better Homes and Gardens
Peanut butter and coconut milk are just two of the ways we make our Thai Peanut Soup so creamy. If you don't have lemon grass, lemon zest is fine.
time
prep:
1 min
total:
25 min
servings
total:
8 servings

What You Need

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

Make It

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.

K:63173v0:148099     Copyright - © [1994-2013] Meredith Corporation
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