PEANUT BUTTER SOUP

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 2 Chicken breast (boneless/skinless), cut to bite size pieces
  • 2-4 T. Peanut oil
  • 3 Garlic cloves, thinly sliced
  • 3-7 Bird’s eye chili’s, bruised
  • 1 shallot, minced
  • ½ C. White wine
  • 10 Red Holy Basil, leaves
  • 1 ½ C. Fresh water
  • 2 T. Fish Sauce
  • 1 C. Peanut butter, smooth
  • 1 can Bamboo shoots, cut into bite size pieces
  • 1 can Straw mushrooms
  • 1 can Water Chestnuts, sliced
  • 1 can Baby corn
  • 1 ½ C. Coconut milk
  • 1 Lime, juiced
  • Coriander, chopped for garnish
  • 1 ½ C. Jasmine Rice, steamed

Directions

  • Heat a wok right on top of a burner using high flame, when the wok begins to smoke add the peanut oil, when the oil is hot add the garlic and chili’s.
  • Before putting the garlic and chili in the hot oil… turn on the range fan, open the doors and take a deep breath.
  • Stir in the chicken and shallot, toss until the chicken is well browned. Add the wine and basil then reduce the volume of liquid by about half while stirring.
  • Pour contents of wok into a stockpot, rinse wok with hot water and wipe dry.
  • Add water and fish sauce, bring to a boil then add peanut butter. Stir continuously over medium high heat until peanut butter is blended in, add vegetables and simmer for 10 minutes.
  • Stir in coconut milk a simmer just long enough to warm.
  • Ladle soup into bowls over steamed rice, splash with limejuice and garnish with coriander.
  • © A. J. Di Liberti 2002
  • I got the idea for this soup while learning to cook Thai cuisine. The recipe is loosely based on Thom kha gai.

Notes

© A. J. Di Liberti 2002

I got the idea for this soup while learning to cook Thai cuisine. The recipe is loosely based on Thom kha gai.

Categories: Beans  Misc. Soup/Stew  Poultry  Soup  Stove 
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