VEGETARIAN THAI PEANUT SOUP
Savory Thai spices and creamy peanut butter, plus shiitake mushrooms and ramen noodles, flavor this hearty vegetarian Thai peanut soup.
Provided by Karen Gibson
Categories Soup
Time 35m
Number Of Ingredients 20
Steps:
- Heat 1 tablespoon oil to 4 or 5 quart dutch oven or stock pot over medium until shimmering. Add the mushrooms, sweet potatoes, and peppers and stir to mix. Cover, and cook for 8 to 10 minutes, or until the mushrooms have given off their liquid, and the sweet potato dices are soft.
- Scootch the vegetables aside and add 1 tablespoon oil to the cleared area. Add the ginger, garlic, curry paste, pimenton and turmeric to the oil and stir until it creates a fragrant paste, 30-60 seconds.
- Increase heat to medium-high, and pour in the stock and coconut milk and stir. Add the lime juice, soy sauce (or fish sauce), brown sugar, and sesame oil. When the soup just begins to come to a boil (bubbles break the surface), reduce heat to medium-low.
- Place the peanut butter in a heat-proof bowl, and add two ladles of the hot soup to it. Whisk until completely mixed, and add to the soup. Add the ramen to the soup, and cook for 3 minutes. Reduce heat to low.
- Add half of the green onions and cilantro to the soup and stir. To serve, ladle soup into bowls, and divide the remaining green onions and cilantro, plus the chopped peanuts, among the bowls.
Nutrition Facts : Calories 321 kcal, ServingSize 1 serving
VEGETARIAN PEANUT SOUP
This West African-inspired peanut soup recipe is a creamy and comforting, spicy vegan soup. Made with a simple combination of peanut butter, tomato paste and collard greens, this soup comes together quickly and would be a great weeknight meal. If you love spicy flavors like me, don't hesitate to use liberal amounts of ginger and garlic.
Provided by Cookie and Kate
Categories Soup
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Combine the broth and water in a medium Dutch oven or stock pot. Bring the mixture to a boil, then add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
- In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste.
- Simmer for about 15 more minutes on medium-low heat, stirring often. Season with additional salt or hot sauce if desired. Serve over cooked brown rice if you'd like, and top with a sprinkle of chopped peanuts.
Nutrition Facts : Calories 431 calories, Sugar 13.8 g, Sodium 1510.8 mg, Fat 29.6 g, SaturatedFat 5.6 g, TransFat 0 g, Carbohydrate 32.8 g, Fiber 10.4 g, Protein 16.6 g, Cholesterol 0 mg
VEGETARIAN AFRICAN PEANUT SOUP
Make and share this Vegetarian African Peanut Soup recipe from Food.com.
Provided by sofie-a-toast
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium Dutch oven or stock pot, bring the broth to a boil. Add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
- In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well.
- Stir in the collard greens and season the soup with hot sauce to taste. Simmer for about 15 more minutes on medium-low heat, stirring often.
- Serve over cooked brown rice if you'd like, and top with a sprinkle of chopped peanuts.
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