Thai Red Peanut Soup


I was in the mood for some kind of Thai soup but after having a brief look on pinterest I couldn't find anything that I wanted to make. So, off I went to the kitchen where I started to root through the cupboards to see what ingredients I had. Let me tell you this is so good for being whipped up on the spot, it took me maybe 15-20 minutes to make and super easy too!

Thai Red Peanut Soup
Serves 2
- 2 tsps Sambal Oelek
- 2 cups vegetable stock/broth
- 2-3 tbsps of red curry paste*
- 1 cup of frozen petit pois
- 1 large carrot
- 1 cup packed of broccoli florets 
- 1 400ml tin of light coconut milk**
- 1/4 of a large red bell pepper, sliced
- 2 tbsps of agave syrup
- 2-3 dashes of reduced sodium tamari***
- Juice of 1/2 a lemon
- 2 tsps of PB2****
- 1-2 inch piece of ginger
- 1 tsp of garlic salt
- Sprig of parsley for serving

*- I used Tiger Tiger's Thai Red Curry Paste as it's the only one I could find in the store that was vegan. Start with two tbsps and add another at the end to taste. 
**- I used the light coconut milk from Lidl but you can use any.
***- PB2 is a powdered reduced fat peanut butter, but you can easily swap this for regular peanut butter or completely omit this for just a thai red soup.
****- I used a  reduced sodium tamari that was gluten free but you can use a normal soy sauce as a substitute.
Also, I used whatever veg I had around the house. You can use whichever you have, but these worked really well.

1. I started by grating the carrot and ginger into a medium sized saucepan, then I added the broccoli and red pepper. Then I turned on the heat to medium-high.

2. Add in 2 tbsps curry paste, coconut milk, 2 cups of liquid vegetable stock and the 2 tsps of sambal oelek. Stirring to combine.

3. Add in the petit pois and the rest of the remaining ingredients, stirring again to combine.

4. Bring to a boil, then reduce the heat and let simmer till vegetables are tender, mine took around 10 minutes or so. Whilst simmering have a taste of the soup, this is when you should add in the last tbsp of red curry paste if needed.

5. Serve into a pretty bowl and top off with a little parsley.

6. Enjoy!

Let me know what you think!
- Darcy Victroria

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