Thai Napa Cabbage And Peanut Soup Food

THAI SALAD WITH PEANUT DRESSING

Steps:

• In a large bowl, toss salad greens and next 7 ingredients. For dressing, in a small bowl, whisk the first eight ingredients. Add to salad mixture and toss to coat. Divide mixture between four plates; top with peanuts and jalapenos if desired.

CABBAGE AND PEANUT COLESLAW

Steps:

• Add cabbage to a large bowl.
• In a small bowl mix the mayonnaise, sour cream, vinegar, mustard, curry powder, salt, and pepper together; add dressing to cabbage and toss to coat well.
• Cover and refrigerate several hours.
• Add peanuts and toss just before serving.

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.

THAI NAPA CABBAGE AND PEANUT SOUP

Steps:

• Heat peanut oil in heavy pot over low-med heat. Add onion, garlic and ginger and cook until onion is clear, about 5 minute.
• Add turmeric, curry, cayenne and coriander and cook, stirring often for another 2 minute Stir in broth and bring to a boil.
• Add potatoes and sweet potatoes and simmer over low heat until almost cooked, about 10 minute.
• Place peanut butter in a bowl and whisk in about 1 cup of the hot stock from the soup. Add lemon juice and soy sauce and stir well.
• Whisk the mixture back into the soup and simmer for 5 minute.
• Stir in the cabbage and coconut milk and cook until heated through.
• Adjust the seasoning, adding sugar if desired.
• Garnish each serving with peanuts, cilantro and coconut and a squeeze of lime juice.