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!
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.