Peanut butter soup is one of the best meals I remember my mom making when I was a kid. Now, I’ll admit that 9-year-old me was a bit skeptical at first, but it was delicious, and I can remember telling a kid who was deathly allergic to peanuts that he was really missing out (sorry, Felix). Anyhow, unfortunately for me, my mother completely forgot about that soup, and by the time I thought to ask for it again, she was certain it had never existed. Oh well.
Fast forward ten or so years, and I’m in university, in charge of keeping myself fed. Late one night, as I’m drifting off to sleep, I remember this soup, and my culinary wheels start churning away. It should be noted that I was on a massive make-everything-Thai-fusion kick at this time (I made a Thai inspired risotto, among other things), so I decided to take my resurrected peanut butter soup in a distinctly Thai direction.
Now, it’s been a few years since I first invented (sure, I’ll claim that) Thai peanut butter soup, so when I came home from work, hungry after my 25km of biking that day, and remembered its existence by chance, it sounded like a brilliant idea. I’ve tweaked my 18-year-old self’s original as I’ve learned a few things, but the idea is basically the same. The result is a rich, creamy soup, loaded with noodles, bamboo, and a few veggies (it’s also veg*n if you watch the ingredients in the chili paste!).
Thai Peanut Butter Soup
1 tbsp olive oil (pomace) (USA / Canada)
1 tbsp Thai red curry paste
1 tsp ground lemongrass
1 tsp ground galangal
1½ tsp ground ginger
½ tsp ground garlic1 can coconut milk
½ cup natural peanut butter
1–2 tbsp brown or palm sugar
5 kaffir lime leaves
Vegetable stock, as needed
Soy sauce, to season1 can bamboo shoots, drained and rinsed
1 cup cubed sweet potato
1 cup cubed tofu
1 can baby corn, drained, rinsed, and chopped
½ package flat rice noodles, soaked and drainedHeat the olive oil (pomace) (USA / Canada) over medium heat in a large wok. Add the curry paste, lemongrass, galangal, ginger, and garlic. Blend everything into the oil and cook until hot and fragrant, about three minutes.
Add the coconut milk and peanut butter, and heat through, stirring, to blend everything together. Add the sugar, kaffir lime leaves and veggie stock (enough to thin it so the base is more stock than sauce) and simmer for 10 minutes. Season to taste with soy sauce before proceeding.
Add the bamboo, sweet potato, tofu, baby corn, and rice noodles. Simmer until warmed through.
Serve with a squeeze of lime juice and fresh Thai basil. Enjoy!
A vegan recipe!!!!! and not only that but thai, my favourite. Off to the supermarket right now!
😀 I’ve got a few more great vegan (or easily made vegan) recipes coming up, stay tuned!
This looks and sounds amazing!! I have just discovered you/your blog through pinterest and your DIY red lipstick (which I am so excited to try!) and now I am so happy that I found your website that has so many more great things to read, cook and make! I am a big health advocate for myself and others (currently in medical school and really want to change the way society lives – focus on health and prevention as opposed to treat illness), so it is great to come across people like you! And turns out I’m not too far away, I live in Saskatoon!
I’m thrilled to hear you’re planning on being a Canadian doctor who advocates prevention and healthy living! We need more of you here 🙂 I took a course on health care and society in university and it really opened my eyes to the importance of prevention, especially in a country with state-funded healthcare. I’m hoping I’m helping people (myself included) avoid harmful chemicals and stay healthy with all my fun DIY concoctions 😛
I think from reading some of your posts and all your reader’s comments you are definitely helping improve peoples’ health and well-being! So much of prevention starts with healthy food, staying away from harmful chemicals and substances that cause cell changes in our body (leading to cancer, etc), so good for you for creating this and sharing your passion and creative ideas with the world! Excited to explore all the awesome DIY projects!
I couldn’t agree more! We certainly don’t know everything about avoiding cancer and staying healthy, but I feel like avoiding things that have been synthesized in a lab instead of made in a kitchen is a great place to start.
My husband is going to love this!
Thank you!
😀