Peanut Soup With Curry Flavors Food

CURRIED PEANUT SOUP

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic and curry powder and sauté until onion is translucent, about 6 minutes. Add 4 cups stock and bring to boil. Stir in rice and carrots. Reduce heat and simmer until rice is very tender, stirring occasionally, about 20 minutes.
• Puree half of soup in blender or processor with peanut butter. Return puree to saucepan. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir soup until heated through, thinning with more stock if desired; do not boil. Mix in sugar. Ladle soup into bowls. Sprinkle with green onions and cilantro.

PEANUT SOUP WITH CURRY FLAVORS

Steps:

• Place peanuts, jalapenos curry and 1 cup of the broth in a blender and process until smooth. Scrape down the sides. With the machine running, slowly pour in remaining broth.
• Scrape mixture into a metal bowl. Stir in remaining ingredients, except the garnish. Refrigerate for several hours or overnight. Serve garnished with the peppers if desired.

THAI PEANUT SOUP

Steps:

• Cook onion, celery, carrot and red pepper in butter until softened, about 5 minutes. Add the lemon grass, red chili, stir and cook for 1 minute. Stir in the flour, and let cook for 1 minute, stirring all the time.
• Add chicken broth, coconut milk and soy sauce, and stir to combine well. Add the peanut butter. Keep stirring until well combined (the peanut butter will go kind of stringy, but it will melt in after a bit). Heat until hot and bubbly.
• Serve with chopped fresh roasted peanuts and green onions as a garnish.

CHICKEN PEANUT SOUP

Steps:

• In a large pot, saute the chicken, onion, and garlic in sesame oil until the chicken is cooked.
• Add the curry powder, salt, pepper, and red pepper flakes and saute 1 minute more.
• Add the chicken broth, tomato paste, and tomatoes.
• Simmer about 30 minutes to combine flavors.
• (At this point this can be refrigerated overnight for the flavors to blend)
• Add peanut butter, stirring until well combined.
• Heat until very hot but not boiling.

SENEGALESE PEANUT SOUP

Steps:

• Puree chickpeas, 1/2 cup of broth, and peanut butter.
• Heat peanut oil in saucepan, saute onions and ginger root 7- 8 minutes.
• Stir in curry powder and cumin, saute another minute.
• Add remaining broth, tomatoes, and chickpea puree.
• Simmer 5 minutes.
• Season with cayenne and sprinkle with cilantro.