Spicy Peanut Soup with Sesame Halloumi
Perfect for those cold nights when you need a cozy, healthy dinner, but you need it fast!
Servings: 6
Calories: 954kcal
Ingredients
- 2 tablespoons sesame or extra olive oil
- 2 small shallots, chopped
- 2 cloves garlic, minced or grated
- 3 tablespoons Thai red curry paste
- 4 cups vegetable broth
- 1/3 cup creamy peanut butter
- 1 (14 ounce) can unsweetened coconut milk
- 2 tablespoons low sodium soy sauce
- 1 medium sweet potato, peeled and cubed (about 2 cups)
- 1 bunch Tuscan kale, chopped
- 1/2 cup fresh cilantro, chopped
- 8 ounces halloumi cheese, cubed
- 2 tablespoons sesame seeds
- fresh limes and chopped peanuts, for serving
Instructions
Stove-Top
- 1. Heat 1 tablespoon oil in a large pot over medium heat. When the oil shimmers, add the shallots, and garlic. Cook 1-2 minutes, until the garlic is golden. Stir in the curry paste, cook another 30 seconds to 1 minute until fragrant. Add the broth, peanut butter, coconut milk, and soy sauce, stirring to combine. Add the sweet potatoes and bring to a boil, reduce the heat to medium-low and simmer 10-15 minutes, until the sweet potatoes are tender.2. Stir in the kale and cilantro, cook another 5 minutes. Taste, add salt if needed. 3. Meanwhile, make the halloumi. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. When the oil shimmers, add the halloumi and cook until golden, about 5 minutes. Stir in the sesame seeds. Remove from the heat.4. Ladle the soup into bowls. Top with halloumi and peanuts. Zest, then juice the lime over each bowl. Enjoy!
Instant Pot
- 1. Set the instant pot to sauté. Cook 1 tablespoon oil, the shallots, and garlic. Cook until the garlic is golden, 1-2 minutes. Stir in the curry paste, cook another 30 seconds to 1 minute, until fragrant. Add the broth, peanut butter, coconut milk, and soy sauce, stirring to combine. Add the sweet potatoes. Seal and cook on high pressure for 8 minutes.2. Once done cooking, use the natural or quick release to release the steam. Set the Instant pot to sauté. Stir in the kale and cilantro, cook another 5 minutes. Taste, add salt if needed. 3. Finish as directed above.
Nutrition
Calories: 954kcal