Thai Napa Cabbage and Peanut Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I found this in a cookbook a couple of years ago and finally had the courage to try it and decided to share it with you. Ingredients:
2 tablespoons peanut oil |
1 cup onion, chopped |
1 large garlic clove, minced |
2 teaspoons grated fresh ginger |
1 1/2 teaspoons ground turmeric |
1 1/2 teaspoons curry powder |
1 teaspoon cayenne pepper (or to taste) |
1 teaspoon ground coriander |
6 1/2 cups chicken broth |
3 medium potatoes, peeled and cubed |
1 large sweet potato, peeled and cubed |
1 cup peanut butter |
3 tablespoons fresh lemon juice (or to taste) |
2 1/2 tablespoons soy sauce |
3 cups shredded napa cabbage |
1 (14 ounce) can coconut milk |
sugar |
chopped roasted peanuts, for garnish |
fresh cilantro leaves, for garnish |
toasted coconut, for garnish |
lime wedge, for garnish |
Directions:
1. Heat peanut oil in heavy pot over low-med heat. Add onion, garlic and ginger and cook until onion is clear, about 5 minute.
2. Add turmeric, curry, cayenne and coriander and cook, stirring often for another 2 minute Stir in broth and bring to a boil.
3. Add potatoes and sweet potatoes and simmer over low heat until almost cooked, about 10 minute.
4. Place peanut butter in a bowl and whisk in about 1 cup of the hot stock from the soup. Add lemon juice and soy sauce and stir well.
5. Whisk the mixture back into the soup and simmer for 5 minute.
6. Stir in the cabbage and coconut milk and cook until heated through.
7. Adjust the seasoning, adding sugar if desired.
8. Garnish each serving with peanuts, cilantro and coconut and a squeeze of lime juice.
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