Did you guys have a lot of soup growing up?
Cause, I don’t remember ever having soup. Ok, wait I take that back I do remember eating Ramen a few times, but that quickly stopped when Mom and I realized how bad is was for you. Our dinners were pretty simple. Chicken and rice, steak and rice, the occasional pot roast, Friday night pasta dish (this one’s awesome!) and the very occasional carry out (this almost NEVER happened).
Maybe it was having a house full of boys that stopped my parents from making soup. All my brother’s ever wanted was steak, chicken, burgers and more chicken – pretty lame.
Actually, now that I think about it, my parents used to always eat later than the kids. When we were little they would sit with us while we ate, but they wouldn’t eat with us. It’s only been since we moved to Colorado six years ago that we all eat together. Probably because our dinners then were like a bunch of wild monkey’s chowing down on their banana’s, only we were eating chicken and rice. Seriously, it was not pretty. We would have fit in at the zoo quite nicely – while at least my brothers would have!
You can’t blame my parents though (really, you can’t they’re pretty awesome), six kids ages eighteen to three (Asher had not been born yet) things got chaotic. Fast.
It is safe to say our dinners were, and often still are eventful, very eventful. The unexpected should be expected.
Anyway the point is we never had soup. Especially not homemade soup and most definitely not this soup!
I am 99.9% positive that I am the only soul in my family that would ever think to make a Thai Peanut Soup. I am not going to lie, it is a combination of foods that does not necessarily seem to go together. But when you do put them together it is pretty amazing. The sweet potato not only adds nutrition, but makes the soup thick and creamy. The coconut milk adds amazing flavor and creaminess, the red curry paste gives it just a little heat and then the peanut butter makes everything come together. It’s so good.
Oh, yeah. The grilled peanut butter croutons. Those things are just crazy. They are the perfect topping for this soup and so fun. Who does not love a grilled peanut butter sandwich?
THai Peanut Soup with Grilled Peanut Butter Croutons
Yields: 3-4 bowls
- 2 large sweet potatoes
- 2 tablespoons peanut oil, divided
- 1/4 of an onion, diced
- 1 jalapeno, chopped, remove the seeds fo less heat
- 1 large clove garlic, minced
- 3 tablespoons thai red curry paste
- 3 cups caned coconut milk (about 1 1/2 cans)
- 3 cups vegetable or chicken broth
- 1/3 cup natural peanut butter
- 3 tablespoons minced fresh cilantro, plus additional for garnish
- salt and pepper, to taste
- 1/2 teaspoon cayenne (optional)
- 1/2 cup roasted peanuts, chopped for garnish
- Grilled Peanut Butter Croutons
- 8 slices whole wheat bread, toasted
- 8 tablespoons peanut butter, or more if desired
- butter or oil, for the pan
Preheat the oven to 400 degrees. Prick the sweet potatoes all over with fork. Bake directly on the rack until tender, 50-60 minutes. Allow to cool 10 minutes.
Once cool use your hands to peel away the sweet potatoes skin. It should just easily slip off. Place the potatoes in a medium size bowl. Mash with a fork and set aside.
Heat one tablespoon of the peanut oil in a medium soup pot over medium heat. Add the onion and saute until just softened. Add the jalapeno and garlic, saute 1 minute. Stir in the curry paste and add the coconut milk and broth, stir to combine. Then add the mashed sweet potato, again, stir to combine. Then either remove the pot from heat and pour mixture into a food processor or blender or puree mixture in pot with an immersion blender. If using food processor or blender, pour back into pot. Stir in peanut butter, cilantro, cayenne (if using) and a pinch of salt and pepper. Stir in the remain peanut oil and adjust salt to taste. Serve hot with the peanut butter croutons, chopped peanuts and cilantro.
To make the Peanut Butter Croutons toast each piece of bread and then slather with peanut butter. Heat a skillet over medium heat with a tablespoon or so of butter or oil. Grill each sandwich for 2 to 3 minutes per side. Cut into squares and serve with the soup.
*I love the peanut butter in this recipe, but if you have a peanut allergy cashew butter or almond butter would be great substitutes!
Shared with: Inside BruCru Life, Lil Luna, Chef In Training, Buns In my Oven, Foodie Friday Friends, Tidy Mom, Taste and Tell, Cheerios and Lattes, Somewhat Simple, Mom on Timeout, I Heart Nap Time, Fine Craft Guide, The Country Cook, Whipperberry, Chef In Training