Thai Peanut Soup Recipe - Food.com (2024)

5

photo by PaulaG

1. How did you get the yellow color? Using the recipe it not possible. Is there a missing ingredient?

   selfsimilar

2. can this soup be frozen

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   auntywrinkle

Reviews

1. I have been making this soup for about five years now. Everyone I have introduced it to love it. I have made slight changes to it over the years to accommodate meat eaters..<br/>0. Omit carrots. You don't really need them in this. <br/>1. Lemon zest can substitute the lemongrass. <br/>2. I use red curry paste instead of chopped chilies, amazing I must say.<br/>3. Puree with a stick blender.<br/>4. Diced cooked chicken provides a more substantial meal, for a meat eater. <br/>5. Cilantro garnish. Need I say more?<br/><br/>Love it.

   Gravyrobber

2. I was making Pad Thai for friends & decided on a soup as well. Found this soup and am extremely happy that I did. This was an awesome blend of flavours & turned out to be a hit! I made just a few changes; doubled the recipe, skipped the red peppers, did not have lemongrass so substituted the zest & the juice of a lime, added a clove of garlic and a healthy chunk of ginger. Also took the advice of the review and pureed the soup in the end. It turned out beautifully & I will be making it again for sure. Thx for a great recipe :-)

   ChefTop

3. Made the following modifications: used peanut oil instead of butter, used 2 teaspoons of fish sauce instead of soy sauce, used Thai Red Curry Paste instead of red chilies, added the juice of 1 lime, fresh Thai Basil and Cilantro, added diced chicken and blended 1 cup of the veggies/broth in food processor before adding chicken. Delicious! Top bowl with crushed peanuts before serving.

   reeldocs

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4. Fabulous flavor combination. I added vegetables I needed to use up in the refrigerator-green beans and cauliflower as well as the carrots and onions. I also added chicken (which is how I got the broth). I substituted lemon zest as suggested by another reviewer as I didn't have lemon grass. This will be a keeper for sure as I love soups and they are easy to make ahead for several meals. Thank you for a great and easy recipe!

   northwestgal99

5. This is a rich and creamy soup that made 4 generous servings. The recipe didn't say to; however, the soup was telling me to whirl it around in the blender a few times which I did. The peanut butter was homemade natural peanut butter and the soup was garnished with chopped peanuts and green onions as suggested.

   PaulaG

Tweaks

1. I multiplied the recipe times three. I added chopped ginger, 1/4 cup of fish sauce, one can of garbanzo beans undrained, one can of other beans. I also added six Kiefer lime leaves and one package of extra firm tofu cubed. For flavor and sweetness, I added one can of pineapple cubes.

   Stephen H.

2. Made the following modifications: used peanut oil instead of butter, used 2 teaspoons of fish sauce instead of soy sauce, used Thai Red Curry Paste instead of red chilies, added the juice of 1 lime, fresh Thai Basil and Cilantro, added diced chicken and blended 1 cup of the veggies/broth in food processor before adding chicken. Delicious! Top bowl with crushed peanuts before serving.

   reeldocs

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