Easy Thai Peanut Soup
If you are looking for a fast soup with flavor, Easy Thai Peanut Soup could be it. With ginger, coconut and peanut flavors, easy doesn’t have to mean boring. 
How are your New Year’s Resolutions going? Well I finally got around to starting keto and let me tell you. Sometimes it gets boring. At least for a beginner like me who doesn’t have a ton of alternative recipes. So, it was fun to try something novel like this Easy Thai Peanut Soup, even if it pushes the carb envelope a bit.
The soup brings together lots of classic Asian flavors. The coconut swirls around the peanut butter whose hint of sweetness blends with the ginger. All with a touch of heat. And while it isn’t the biggest flavor soup I make, it’s a tasty and warming combo. Plus, it’s ready super-fast!
Mmm!
Now when I first tried this soup, the flavor was a little flat. In the end a little sweetener pulled everything together. I’ve seen this before—in some recipes, sugar works almost like salt as a flavor enhancer, so I encourage you not to completely omit it. Of course, I used a stevia blend to minimize the damage to my diet.
From above
And even though it is pretty much all natural, I was amazed at how quickly this soup came together–in about 10 minutes once I had the vegetables chopped. Gotta love food that doesn’t make you wait!
Yes, I think I’ve spent too much time watching bacon fry lately.
Easy peasy!
- 1 tablespoon oil
- ½ cup chopped onion
- ½ cup chopped celery
- ½ cup chopped cauliflower
- ½ cup chopped red bell pepper
- 1 Tablespooon grated fresh ginger
- 1 teaspoon crushed red pepper (or to taste)
- 1/2 cup peanut butter
- zest and juice from 1 lime
- 10 ounces vegetable broth
- 14 ounce can unsweetened coconut milk
- 2 tablespoons soy sauce or Tamari
- 1 Tablespoon sugar or equivalent substitute (or to taste)
- Heat oil in medium saucepan. Cook onion, celery, carrot and red pepper until softened, about 5 minutes.
- Add the ginger, crushed red pepper, peanut butter, lime zest and lime juice. Stir until well combined.
- Add broth, coconut milk, soy sauce and sugar, and stir to combine well. Cook until heated through.
- Top with chopped roasted peanuts and cilantro as a garnish.
Peanut Butter Lovers Day
- Best Chocolate Peanut Butter Cheesecake by Red Cottage Chronicles
- Chocolate Peanut Butter Peanut Brittle by Daily Dish Recipes
- Dan Dan Noodles with Beef by Cheese Curd In Paradise
- Easy Thai Peanut Soup by Art of Natural Living
- Peanut Butter and Jelly Chicken by A Day in the Life on the Farm
- Peanut Butter Babka by Karen’s Kitchen Stories
- Peanut Butter Bars by Intelligent Domestications
- Peanut Butter Blondies by Books n’ Cooks
- Rich and Creamy Microwave Peanut Butter Chocolate Swirl Fudge by That Recipe
- Thai Peanut Chicken Ramen by A Kitchen Hoor’s Adventures
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Easy and 10 minutes to make sounds like my kind of soup! Peanut and coconut is always is such a delicious combo!!
Your soup sounds really good, I’m surprised that your original taste was a little bland with all those tasty ingredients. Perhaps blending the soup before adding the nuts and cilantro.
Oh Inger, I have never had peanut soup…my husband will go crazy for this soup as he love peanut butter…thank you so much for the recipe. Have a wonderful week!
This sounds delicious. I love all those fresh veggies with the spice and peanut flavors!
Mmmmm! I love peanut soup. And I love all of the extra veggies snuck in here too.
That sugar tip is a great one. I have seen recently a tip to use citric acid which I also want to try 🙂
Peanut soup is so delicious! I will have to try this Thai version next time I make some. It looks scrumptious.
What a great recipe for this theme. It sounds tasty.
This does sound quite wonderful – and pretty rich, I imagine. And, as it is so easy, I will ask Mark to make it for me as I recover from my second foot surgery!
Good luck with your Keto diet. Recipes like this are sure to help.