Spicy Peanut Soup

[Guest guest]

Source: New Recipes From MooseWood Restraurant

 

Serves 4 to 6

 

Spicy Peanut Soup

An exceptional soup that transports peanut butter from the mundane

world of school lunches to athe highly seasoned cuisine of Southeast Asia.

 

2 TBS. vegetable oil

2 garlic cloves, minced or pressed

1 TBS greated fresh ginger root

2 cups diced onions

2 creen peppers, diced

2 cups coconut milk

3 1/2 cups Vegetable stock or water

1 cup peanut butter

3/4 tsp. ground coriander

pinch of cayenne

3/4 teaspoon freshly ground lemon grass, if available

1 to 2 TBS fresh lemon juice or lime juice

 

Heat the oil in soup pot. Carefully saute the garlic and ginger,

stirring until the garlic is tender. Add the onions and peppers and

saute. Stirring occasionally, for 5 mins, until the peppers are

brightly colored. Add the coconut milk and 2 1/2 cups of stock or

water and bring to a boil.

Lower the heat and simmer covered for 20 mins. Blend the peanut

butter and remaining cup of stock into a smooth paste and whisk it

into the soup with the spices and salt. Simmer about 15 minutes

longer, whisking occasionally to avoid lumping or sticking. Just

before serving, remove the soup from the heat and stir in the lemon

juice or lime juice.