Thai Peanut Soup

When we were newlyweds, Matt delivered Chinese food to put himself through school. He would get home at around 10:30 or 11:00 reeking like chicken chow mein and sweet and sour pork. Not a smell I loved. In fact, I kind of lost my taste for Chinese food altogether. Not that there was much to lose, I never was a huge fan of the MSG soaked, deep fried food.

I kind of had this perception of Asian food that it would all taste like a vat of Fried Rice. Well, I could not have been more wrong. My favourite restaurant is Japanese Village- their sesame sauce is what dreams are made of. I have had some really delicious Vietnamese food too. So when I came across this recipe for Thai peanut soup (thank you Pinterest), it sounded dee-lish.

It was easy-peasy to make too, and it's Vegan AND Gluten-Free. Mental note to make this for my allergic-to-flour brother in law!

You can find the original recipe here.


Thai Peanut Soup

• 1 onion, diced
• 3 cloves garlic, minced
• 1 red pepper, diced
• 1 carrot, sliced
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/4 tsp cayenne
• 4 tbsp olive oil
• 2 1/2 cups diced tomatoes
• 1 cup coconut milk
• 1 cup natural peanut butter
• 1/2 cup vegetable broth
• juice from 3 limes
• 1 tsp salt
• cilantro, chopped, to garnish
• dry roasted peanuts, unsalted, chopped, to garnish

In a large pot, cook onions, peppers and garlic until tender (5 minutes). Add all other ingredients except cilantro and peanuts. Simmer until cooked through. Top with cilantro and chopped peanuts. The original recipe says it will feed 5-6 people, I'm going to say more like 4.

-Jessica