Vegetarian Thai Peanut Soup Recipes

SPICY THAI PEANUT NOODLE SOUP

Steps:

• Add the vegetable broth to a large soup pot and bring to a simmer.
• Add the mushrooms, tofu, and chilis to the broth and let simmer.
• In a separate pot, cook the rice noodles according to package directions. When done, rinse, and set aside in a bowl.
• Prepare the soup base while your noodles and soup simmer. Add all ingredients except the peanut flour, and blend in a high-speed blender.
• Add peanut flour to soup base along with about a cup of the soup broth, and blend. Scrape down the sides to incorporate fully.
• When completely smooth, scoop the soup base into the simmering pot of vegetable broth and use a whisk to incorporate fully into the broth (you may notice some clumps, but keep whisking).
• When simmering again, add the noodles and bell peppers.
• When noodles and bell peppers are heated (after a few minutes), serve, garnish, and enjoy!

THAI PEANUT SOUP

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.

SLOW-COOKER THAI BUTTERNUT SQUASH PEANUT SOUP

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.