Thai Peanut Soup

There’s something incredibly comforting about a warm bowl of Thai Peanut Soup. I remember the first time I made this dish; it was a chilly evening, and the aroma of roasting sweet potatoes and sizzling spices filled my kitchen. I wanted to create a meal that not only warmed my body but also my soul, and this Thai Peanut Soup did just that. It’s a delightful blend of flavors, bringing together the richness of coconut milk with the nutty essence of peanut butter. Each spoonful is like a hug on a cold day, and the grilled peanut butter croutons add that perfect crunch that makes this dish stand out. I love serving it when friends come over, as everyone seems to connect over its uniquely comforting flavors. The beauty of this soup is that it comes together so easily, yet it feels extraordinary; the kind of meal that makes you feel accomplished without spending hours in the kitchen.

When you dive into a bowl of Thai Peanut Soup, you’ll appreciate the harmony of ingredients. The creamy texture from the coconut milk pairs beautifully with the earthy sweetness of the roasted sweet potatoes. The fresh herbs, like cilantro, bring a burst of brightness, while the kick from jalapeño adds just the right amount of heat. It’s a dish that’s not just about flavors but about creating memories around the table. If you’re looking for a recipe that’s both simple and impressive, this Thai Peanut Soup is calling your name!

Thai Peanut Soup Ingredients

The ingredients in this Thai Peanut Soup are carefully chosen to create a delightful harmony of flavors and textures. Each component adds something special to the dish, making it not just a meal but an experience. The star players include sweet potatoes that provide natural sweetness and a creamy texture, while coconut milk creates a rich base that complements the nutty flavor of peanut butter beautifully.

• 2 large sweet potatoes: These provide a sweet and creamy base for the soup. Roasting them enhances their flavor, giving the soup a rich depth.
• 2 tablespoons peanut oil: This oil is used for sautéing and adds a mild peanut flavor that ties the dish together.
• 1/4 of an onion, diced: Onions add a savory note, grounding the dish with their sweetness as they cook.
• 1 jalapeño, chopped (remove the seeds for less heat): This ingredient adds a hint of spice, perfect for balancing the richness of the soup.
• 1 clove large garlic, minced: Garlic brings aromatic depth and a punch of flavor that enhances the overall profile of the soup.
• 3 tablespoons Thai red curry paste: This is the key to achieving that authentic Thai flavor, bringing warmth and complexity to the dish.
• 3 cups canned coconut milk (about 1 1/2 cans): Creamy coconut milk is essential for a luscious texture and adds a subtle sweetness.
• 3 cups vegetable or chicken broth: This serves as the base liquid for the soup, enhancing flavors and bringing everything together.
• 1/3 cup natural peanut butter: The star ingredient, providing creaminess and a robust peanut flavor that makes this soup unique.
• 3 tablespoons minced fresh cilantro: Fresh cilantro adds brightness and a fresh herbal note to balance the dish.
• Salt and pepper to taste: Essential for seasoning and enhancing the flavors of the soup.
• 1/2 teaspoon cayenne (optional): Adds an extra kick if you like your soup a little spicier.
• 1/2 cup roasted peanuts, chopped for garnish: These add a delightful crunch and accentuate the peanut flavor.
• 8 slices whole wheat bread, toasted: The base for our croutons, offering a hearty contrast to the soup.
• 8 tablespoons peanut butter (or more if desired): Used for slathering on the croutons, enhancing their flavor.
• Butter or oil for the pan: For grilling the croutons until golden and crispy.

Cooking Method for Thai Peanut Soup

Making the Thai Peanut Soup is a fun and interactive experience that fills your kitchen with enticing aromas. Each step is straightforward, allowing you to truly enjoy the cooking process. I always recommend prepping your ingredients beforehand, so everything is ready to go when you start cooking. This not only makes the preparation smoother but also adds to the excitement of creating this delicious meal.

1. Preheat your oven to 400 degrees. While it’s heating up, prick the sweet potatoes all over with a fork. This step is essential as it allows steam to escape while baking.
2. Once the oven is ready, place the sweet potatoes directly on the rack. Bake them for 50 to 60 minutes until they are tender. You’ll know they are done when a fork easily pierces through them.
3. After baking, let the sweet potatoes cool for about 10 minutes. The skins should easily slip off when they are cool enough to handle.
4. Place the peeled sweet potatoes in a medium-sized bowl and mash them with a fork. Set them aside for later use in the soup.
5. In a medium soup pot, heat one tablespoon of the peanut oil over medium heat. Add the diced onion and sauté until just softened. The aroma will start filling your kitchen!
6. Add the chopped jalapeño and garlic to the pot. Sauté them together for about a minute, allowing the flavors to blend.
7. Next, stir in the Thai red curry paste, mixing it thoroughly with the other ingredients. You’ll notice the rich color and aroma intensifying.
8. Pour in the coconut milk and broth, stirring to combine everything. This is where the magic happens, creating a creamy base for your soup.
9. Add the prepared mashed sweet potatoes to the pot. Stir everything together until well combined, allowing the flavors to meld.
10. At this stage, you can either remove the pot from the heat and transfer the mixture to a food processor or blender, or you can use an immersion blender directly in the pot. Blend until smooth and creamy.
11. If you used a food processor or blender, pour the mixture back into the pot. Stir in the peanut butter, cilantro, and cayenne (if using), adding a pinch of salt and pepper to taste.
12. Finally, stir in the remaining peanut oil and adjust the seasoning as necessary. Serve this warm, garnished with chopped peanuts and more cilantro.
13. Now, let’s make those delicious peanut butter croutons! Toast each slice of whole wheat bread until golden brown. Once toasted, slather each piece generously with peanut butter.
14. Heat a skillet over medium heat, adding a tablespoon or so of butter or oil. Grill each peanut butter sandwich for 2 to 3 minutes per side, until they are crispy and golden.
15. Cut the grilled sandwiches into squares and serve them alongside your Thai Peanut Soup. Enjoy!

Helpful Notes about Thai Peanut Soup

Here are some handy tips to keep in mind when making the Thai Peanut Soup. These will help enhance your cooking experience and ensure delicious results every time.

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop.
• Freezing: This soup freezes well! Portion it out into freezer-safe containers, and it will last for up to three months. Just thaw and reheat when you’re ready to enjoy it again.
• Pairing: Consider serving the soup with a side salad or some fresh spring rolls for a complete meal.
• Spice Levels: Feel free to adjust the amount of jalapeño and cayenne to suit your spice preference.
• Garnishing: Experiment with different garnishes like lime wedges or chopped green onions for added freshness.

Great Combinations for Thai Peanut Soup

When it comes to serving up your Thai Peanut Soup, the possibilities are endless! Here are some ideas to enhance your meal:

• Fresh Salads: Pair your soup with a light green salad tossed with a citrus vinaigrette to balance the richness of the soup.
• Grilled Veggies: Serve alongside grilled vegetables like zucchini and bell peppers for a colorful, nutritious addition.
• Rice or Noodles: A side of jasmine rice or rice noodles makes a hearty companion to soak up all that delicious broth.
• Occasions: This soup is perfect for gatherings or cozy dinners at home, providing comfort on chilly evenings.
• Seasonal Ingredients: Feel free to add seasonal vegetables to the soup, such as squash in the fall or fresh peas in the spring.
• Leftover Soup: If you have leftover soup, it can also be served with different sides the next day for more variety.

FAQ

Conclusion

The Thai Peanut Soup is truly a soul-warming dish that brings joy to the table. It combines rich flavors and comforting textures, making it perfect for any occasion. I encourage you to try this recipe; it’s easy to make and will surely impress your family and friends. Don’t hesitate to make it a regular in your meal rotation!

Thai Peanut Soup

The ultimate comfort food, Thai Peanut Soup is creamy, rich, and topped with crispy peanut butter croutons. This easy weeknight dinner is sure to satisfy your cravings and warm your soul. Make it tonight for a delightful meal!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Soups

Cuisine Thai

Servings 6 servings

Calories 390 kcal

Equipment

• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Wooden Spoon
• Blender
• Skillet
• Frying Pan
• Oven
• Food Processor
• Peeler
• Cutting Board

Ingredients

  

• 2 large sweet potatoes
• 2 tablespoons peanut oil divided
• 1/4 of an onion diced
• 1 jalapeño chopped, remove the seeds for less heat
• 1 clove large garlic minced
• 3 tablespoons Thai red curry paste
• 3 cups canned coconut milk about 1 1/2 cans
• 3 cups vegetable or chicken broth
• 1/3 cup natural peanut butter
• 3 tablespoons minced fresh cilantro plus additional for garnish
• salt and pepper to taste
• 1/2 teaspoon cayenne optional
• 1/2 cup roasted peanuts chopped for garnish
• 8 slices whole wheat bread toasted
• 8 tablespoons peanut butter or more if desired
• butter or oil for the pan

Instructions

 

• Preheat your oven to 400 degrees. While it’s heating up, prick the sweet potatoes all over with a fork. This step is essential as it allows steam to escape while baking.
• Once the oven is ready, place the sweet potatoes directly on the rack. Bake them for 50 to 60 minutes until they are tender. You’ll know they are done when a fork easily pierces through them.
• After baking, let the sweet potatoes cool for about 10 minutes. The skins should easily slip off when they are cool enough to handle.
• Place the peeled sweet potatoes in a medium-sized bowl and mash them with a fork. Set them aside for later use in the soup.
• In a medium soup pot, heat one tablespoon of the peanut oil over medium heat. Add the diced onion and sauté until just softened. The aroma will start filling your kitchen!
• Add the chopped jalapeño and garlic to the pot. Sauté them together for about a minute, allowing the flavors to blend.
• Next, stir in the Thai red curry paste, mixing it thoroughly with the other ingredients. You’ll notice the rich color and aroma intensifying.
• Pour in the coconut milk and broth, stirring to combine everything. This is where the magic happens, creating a creamy base for your soup.
• Add the prepared mashed sweet potatoes to the pot. Stir everything together until well combined, allowing the flavors to meld.
• At this stage, you can either remove the pot from the heat and transfer the mixture to a food processor or blender, or you can use an immersion blender directly in the pot. Blend until smooth and creamy.
• If you used a food processor or blender, pour the mixture back into the pot. Stir in the peanut butter, cilantro, and cayenne (if using), adding a pinch of salt and pepper to taste.
• Finally, stir in the remaining peanut oil and adjust the seasoning as necessary. Serve this warm, garnished with chopped peanuts and more cilantro.
• Now, let’s make those delicious peanut butter croutons! Toast each slice of whole wheat bread until golden brown. Once toasted, slather each piece generously with peanut butter.
• Heat a skillet over medium heat, adding a tablespoon or so of butter or oil. Grill each peanut butter sandwich for 2 to 3 minutes per side, until they are crispy and golden.
• Cut the grilled sandwiches into squares and serve them alongside your Thai Peanut Soup. Enjoy!

Notes

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop.
• Freezing: This soup freezes well! Portion it out into freezer-safe containers, and it will last for up to three months. Just thaw and reheat when you’re ready to enjoy it again.
• Pairing: Consider serving the soup with a side salad or some fresh spring rolls for a complete meal.
• Spice Levels: Feel free to adjust the amount of jalapeño and cayenne to suit your spice preference.
• Garnishing: Experiment with different garnishes like lime wedges or chopped green onions for added freshness.

Keyword comforting soup recipe, Creamy Thai Soup, Easy Peanut Soup, Thai Peanut Soup

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Meet Maya Carlson

I believe that every dish tells a story through its colors and textures. I apply my artistic eye to everything we make. I love being hands-on with every recipe, helping to plate a savory stew just as beautifully as a dessert. I enjoy the challenge of making every single genre of food look as good as it tastes. If we are cooking, I am right there in the mix, styling and seasoning until it’s perfect.