Vegetarian Thai Peanut Soup Recipes
SLOW-COOKER THAI BUTTERNUT SQUASH PEANUT SOUP
This seemingly exotic dish is simple, vegan, healthy and hearty. The peanut butter blends beautifully with the sweetness of the squash and Thai seasonings. You can also serve this soup without pureeing it first. -Kayla Capper, Ojai, California
Provided by Taste of Home
Categories Lunch
Time 5h25m
Yield 8 servings (1-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a 4- or 5-qt. slow cooker, combine the first 13 ingredients. Cook, covered, on low until squash is tender, 5-6 hours., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender. Return to slow cooker and heat through. If desired, garnish with cilantro and peanuts.
Nutrition Facts : Calories 181 calories, Fat 12g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 470mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
THAI PEANUT SOUP
Make and share this Thai Peanut Soup recipe from Food.com.
Provided by A la Carte
Categories Thai
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Cook onion, celery, carrot and red pepper in butter until softened, about 5 minutes. Add the lemon grass, red chili, stir and cook for 1 minute. Stir in the flour, and let cook for 1 minute, stirring all the time.
- Add chicken broth, coconut milk and soy sauce, and stir to combine well. Add the peanut butter. Keep stirring until well combined (the peanut butter will go kind of stringy, but it will melt in after a bit). Heat until hot and bubbly.
- Serve with chopped fresh roasted peanuts and green onions as a garnish.
Nutrition Facts : Calories 880.9, Fat 75.9, SaturatedFat 42.9, Cholesterol 15.3, Sodium 2057.8, Carbohydrate 34.7, Fiber 6, Sugar 10, Protein 27.9
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