+

Peanut Butter Soup

Sign up to save this recipe to your profile Sign Up Now ›
8 sevings Easy
Total: Active:
5 Ratings 

Ingredients (18)

  • 2 C. Jasmine Rice
  • 4 C. fresh water
  • 2-4 T. peanut oil
  • 3 garlic cloves, thinly sliced
  • 3-7 fresh Bird's eye chili's, bruised
  • 2 chicken breast, boned & skinned, cut to bite size pieces
  • 1 shallot, minced
  • ½ C. white wine
  • 6 holy basil, leaves
  • 3 C. fresh water
  • 2 T. fish Sauce
  • 3 kaffir lime leaves, bruised
  • 2-3″ pieces lemongrass, bruised and sliced diagonally
  • 7-10 peppercorns
  • 2 C. peanut butter, creamy
  • 1 ½ C. Coconut milk
  • 1 Lime, juiced
  • Coriander for garnish
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Peanut Butter Soup

I learned to cook Thai food while living in the Thia Town area of Los Angeles. One night while prepping to make Tom Kha Gai the peanut butter caught my eye and that was the start.

The soup tasted odd that first night, so I went over the ingredient list and started marking items that might be the cause. Removed one ingredient every time I made this soup until it was right. I’ve made this soup with water and chicken stock, I feel it has a cleaner taste made with water.

One Saturday night I had friends from Thailand over for dinner and served the soup, dinner went very well.

One friend commented that even though the soup wasn’t a traditional Thai dish, the flavor’s and spice of the where dead on, and anyone who didn’t know better would think it was.

Instructions

  1. 1Over medium-high heat bring 4 C. water on to boil, stir in rice cover and reduce heat to low for 15 minutes. After 15 minutes turn burner off and leave the rice covered for 10 more minutes. Remove cover and fluff rice with a fork.
  2. 2While the rice is cooking…

If the range fan isn’t on, nows the time to turn it on, you might want to open the doors and windows too.

Heat a wok right on top of a burner over high flame, when the wok begins to smoke add the peanut oil, when the oil is hot take a breath and do not lean over the wok, add the garlic and chili’s stir for about 30 seconds.

  1. 1Add chicken and shallot, toss for 30 seconds before adding the wine and basil, reduce volume of liquid by about half while stirring.
  2. 2Add water, fish sauce, kaffir lime leaves, lemongrass and peppercorns, bring to a boil then add peanut butter and reduce heat to medium. Stir continuously until peanut butter is blended in, simmer for 15 minutes.
  3. 3Ladle soup into bowls over steamed rice, splash with lime juice and garnish with coriander.
Load Comments

Recommended from Chowhound

Bread Pudding Is the New Orleans Specialty You Shouldn't Overlook
Explainers

Bread Pudding Is the New Orleans Specialty You Shouldn't Overlook

by Caryn Ganeles | Food historian Susan Tucker included bread pudding as one of the definitive New Orleans foods in her...

11 Ways to Get Your Bananas Foster on for Mardi Gras
Recipe Round-Ups

11 Ways to Get Your Bananas Foster on for Mardi Gras

by Colleen Rush | It's Carnival season in New Orleans: a period of celebration, indulgence, and debauchery leading up...

10 Slow Cooker Pork Recipes to Rely On for Easy, Delicious Dinners
The Easiest Way

10 Slow Cooker Pork Recipes to Rely On for Easy, Delicious Dinners

by David Klein | Welcome to Slow Cooker Week! We're sharing all our favorite Crock Pot recipes, tips, tricks, and advice...