Thai Peanut Soup

thai vegan peanut soup

Thai Peanut Soup


1 carrot, thinly sliced on a diagonal angle
1 head of broccoli, chopped in florets and the stalks thinly sliced
1 cup brussels sprouts, trimmed and halved
1/2 cup purple cabbage, chopped
3 Tbsp natural peanut butter
3 Tbsp stir-fry sauce *see recipe here
1 Tbsp red chili flakes
Juice of 1 lemon


Cook vegetables in a covered soup pot with 2 cups water until tender. Strain out the water/broth and set vegetables aside. Return vegetable water/broth to the now-empty pot. Immediately stir peanut butter into the broth. Add stir-fry sauce and continue to stir until thoroughly mixed. Add the red chili flakes and lemon juice, stir, and cover. Evenly disperse cooked vegetables into bowls. Pour hot broth over each. Serve with additional red chili flakes and lemon slices for garnish.

cooking veg for soup caption

straining veg for broth

ingredients for thai peanut soup caption



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