Get ready to embark on a culinary journey that transforms ordinary vegetables into an extraordinary symphony of flavors! This Peanut Vegetable Soup with Coconut Milk is not just a meal—it's a creamy, nutty adventure that will transport your senses straight to the vibrant streets of Asia. Imagine a bowl of pure comfort that's both nutritious and incredibly delicious, packed with colorful vegetables and a rich, velvety broth that will make you forget all about boring, bland soups.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 can coconut milk
- 1/2 cup peanut butter
- 4 cups vegetable broth
- 2 cups mixed vegetables (carrots, bell peppers, broccoli)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp ginger, grated
- Salt and pepper to taste
- Chopped peanuts for garnish
Instructions
- Prepare all ingredients by washing and chopping mixed vegetables into bite-sized pieces. Finely dice the onion and mince the garlic cloves.
- Heat a large pot over medium heat and add a small amount of oil. Sauté the chopped onions until they become translucent and slightly golden, approximately 3-4 minutes.
- Add minced garlic and grated ginger to the pot, stirring quickly to prevent burning and release their aromatic flavors, cooking for about 30 seconds.
- Pour in the vegetable broth and add the mixed vegetables. Bring the mixture to a gentle simmer and cook for 5-7 minutes until vegetables are tender but still crisp.
- In a separate bowl, whisk together coconut milk and peanut butter until smooth and well combined, ensuring no lumps remain.
- Slowly pour the peanut butter and coconut milk mixture into the pot, stirring continuously to integrate and prevent separation.
- Add soy sauce, salt, and pepper. Stir thoroughly and let the soup simmer for an additional 5-6 minutes to meld flavors.
- Taste and adjust seasoning as needed, adding more salt, pepper, or soy sauce to suit your preference.
- Ladle the hot soup into serving bowls and garnish with chopped peanuts for added texture and flavor.
- Serve immediately while hot, optionally with a side of rice or crusty bread for a complete meal.
Tips
- For maximum flavor, toast your chopped peanuts lightly before garnishing to enhance their nutty profile.
- Use fresh, high-quality coconut milk for the creamiest texture. Avoid low-fat versions which can compromise the soup's richness.
- Cut vegetables into uniform, bite-sized pieces to ensure even cooking and a visually appealing presentation.
- If you prefer a smoother soup, you can blend a portion of the vegetables before adding the coconut milk mixture.
- Experiment with protein additions like tofu or shredded chicken to make the soup more substantial.
- For a spicier version, add a dash of sriracha or red pepper flakes when seasoning.
- Leftovers can be stored in the refrigerator for 3-4 days and often taste even better the next day as flavors continue to meld.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 22g
Protein: 15g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 0mg
