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