Thai Coconut Peanut Soup Recipes

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THAI PEANUT SOUP



Thai Peanut Soup image

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

1/3 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped carrot
3 tablespoons chopped sweet red peppers
1 tablespoon butter
3 tablespoons flour
1 tablespoon finely chopped lemongrass (white portion only)
1 teaspoon chopped red chile (to taste)
14 ounces chicken broth
1 1/2 cups unsweetened coconut milk
1/2 cup peanut butter
2 tablespoons soy sauce

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

THE BEST THAI COCONUT SOUP



The Best Thai Coconut Soup image

Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.

Provided by Jessica

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h5m

Yield 8

Number Of Ingredients 13

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
¼ cup chopped fresh cilantro

Steps:

  • Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g

AUTHENTIC THAI COCONUT SOUP



Authentic Thai Coconut Soup image

This soup is for Asian-food lovers. If you have all the ingredients on hand it's easy to put together and makes the perfect comfort food. If not, it only takes one trip the Asian market. It's so versatile you can make it vegetarian or substitute chicken for shrimp. Enjoy!!

Provided by MIREYZ

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 40m

Yield 8

Number Of Ingredients 13

1 pound medium shrimp - peeled and deveined
2 (13.5 ounce) cans canned coconut milk
2 cups water
1 (1 inch) piece galangal, thinly sliced
4 stalks lemon grass, bruised and chopped
10 kaffir lime leaves, torn in half
1 pound shiitake mushrooms, sliced
¼ cup lime juice
3 tablespoons fish sauce
¼ cup brown sugar
1 teaspoon curry powder
1 tablespoon green onion, thinly sliced
1 teaspoon dried red pepper flakes

Steps:

  • Bring a pot of water to a boil. Boil the shrimp until cooked, about one minute. Drain shrimp, and set aside.
  • Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer. Add the galangal, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. Simmer the shiitake mushrooms in the coconut milk for five minutes. Stir in the lime juice, fish sauce, and brown sugar. Season to taste with curry powder.
  • To serve, reheat shrimp in the soup, and ladle into serving bowls. Garnish with green onion and red pepper flakes.

Nutrition Facts : Calories 314.4 calories, Carbohydrate 17.2 g, Cholesterol 86.3 mg, Fat 21.6 g, Fiber 2.1 g, Protein 15.3 g, SaturatedFat 18.4 g, Sodium 522.6 mg, Sugar 7.7 g

THAI COCONUT BEEF



Thai Coconut Beef image

My husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious! -Ashley Lecker, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 10 servings.

Number Of Ingredients 15

1 boneless beef chuck roast (3 pounds), halved
1 teaspoon salt
1 teaspoon pepper
1 large sweet red pepper, sliced
1 can (13.66 ounces) coconut milk
3/4 cup beef stock
1/2 cup creamy peanut butter
1/4 cup red curry paste
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons minced fresh gingerroot
1/2 pound fresh sugar snap peas, trimmed
1/4 cup minced fresh cilantro
Hot cooked brown or white rice
Optional toppings: thinly sliced green onions, chopped peanuts, hot sauce and lime wedges

Steps:

  • Sprinkle beef with salt and pepper. Place beef and pepper slices in a 5-qt. slow cooker. In a bowl, whisk coconut milk, beef stock, peanut butter, curry paste, soy sauce, honey and ginger; pour over meat. Cook, covered, on low 7-8 hours or until meat is tender., Remove beef; cool slightly. Skim fat from reserved juices. Shred beef with 2 forks. Return beef to slow cooker; stir in snap peas. Cook, covered, on low 45-60 minutes longer or until peas are crisp-tender. Stir in cilantro. Serve with rice and, if desired, toppings of your choice. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.

Nutrition Facts : Calories 421 calories, Fat 28g fat (14g saturated fat), Cholesterol 88mg cholesterol, Sodium 731mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.

SLOW-COOKER THAI BUTTERNUT SQUASH PEANUT SOUP



Slow-Cooker Thai Butternut Squash Peanut Soup image

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

3 cups cubed peeled butternut squash
1 can (13.66 ounces) light coconut milk
1 medium sweet red pepper, finely chopped
1 medium onion, finely chopped
1 cup vegetable stock
1/2 cup chunky peanut butter
3 tablespoons lime juice
2 tablespoons red curry paste
4 garlic cloves, minced
1 tablespoon reduced-sodium soy sauce
1 teaspoon minced fresh gingerroot
1/2 teaspoon salt
1/4 teaspoon pepper
Optional: Chopped fresh cilantro and chopped salted peanuts

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 NAPA CABBAGE AND PEANUT SOUP



Thai Napa Cabbage and Peanut Soup image

I found this in a cookbook a couple of years ago and finally had the courage to try it and decided to share it with you.

Provided by Keolani

Categories     Asian

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 21

2 tablespoons peanut oil
1 cup onion, chopped
1 large garlic clove, minced
2 teaspoons grated fresh ginger
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons curry powder
1 teaspoon cayenne pepper (or to taste)
1 teaspoon ground coriander
6 1/2 cups chicken broth
3 medium potatoes, peeled and cubed
1 large sweet potato, peeled and cubed
1 cup peanut butter
3 tablespoons fresh lemon juice (or to taste)
2 1/2 tablespoons soy sauce
3 cups shredded napa cabbage
1 (14 ounce) can coconut milk
sugar
chopped roasted peanuts, for garnish
fresh cilantro leaves, for garnish
toasted coconut, for garnish
lime wedge, for garnish

Steps:

  • Heat peanut oil in heavy pot over low-med heat. Add onion, garlic and ginger and cook until onion is clear, about 5 minute.
  • Add turmeric, curry, cayenne and coriander and cook, stirring often for another 2 minute Stir in broth and bring to a boil.
  • Add potatoes and sweet potatoes and simmer over low heat until almost cooked, about 10 minute.
  • Place peanut butter in a bowl and whisk in about 1 cup of the hot stock from the soup. Add lemon juice and soy sauce and stir well.
  • Whisk the mixture back into the soup and simmer for 5 minute.
  • Stir in the cabbage and coconut milk and cook until heated through.
  • Adjust the seasoning, adding sugar if desired.
  • Garnish each serving with peanuts, cilantro and coconut and a squeeze of lime juice.

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