Lunch / Dinner
Thai Peanut Soup
This peanut soup is based on the famed simply flavored Virginia-style version, but it borrows ingredients from Thai peanut sauce, too, like garlic, ginger, coriander, coconut milk, and sweet potato, which also give the soup body. The peanut flavor, though, is all thanks to peanut butter. Rich and creamy, this flavor-packed peanut soup gets some hearty benefits from the bright-tasting crabmeat garnish, too.
FOR THE SOUP, MELT:
FOR THE TOPPING, COMBINE:
Opt for regular creamy peanut butter, like Jif, instead of natural varieties. The soup benefits from its added sugars, smoothness, and the fact that the oils don’t separate, for soup with the best consistency, taste, and mouthfeel.
For the soup, melt butter in a pot over medium-high heat. Add onions, celery, and sweet potatoes; cook until onions are translucent, 6 minutes. Stir in garlic, ginger, coriander, and cayenne; cook until fragrant, 1 minute. Stir in tomato paste and cook until it begins to caramelize on the sides of the pan, 2 minutes.
Deglaze pot with ½ cup tomato juice, scraping up any brown bits, and reduce until it nearly evaporates. Add remaining 1 cup tomato juice, broth, and coconut milk. Bring soup to a simmer and cook until sweet potatoes are very tender, 10 minutes.
Purée soup, in batches, in a blender until smooth. Strain soup through a fine-mesh sieve; discard any pulp. Return soup to same pot over low heat.
Whisk in peanut butter until smooth and heated through. Off heat, whisk in ¼ cup lime juice and season soup with salt.
For the topping, combine crabmeat, lime juice, and cilantro. Top servings with crab mixture, peanuts, cilantro, and jalapeños.
% Daily Value*
Total Fat 33g 50%
Saturated Fat 12g 60%
Cholesterol 50mg 16%
Sodium 547mg 22%
Carbs 26g 8%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.