Thai Napa Cabbage And Peanut Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 2 tablespoons peanut oil
• 1 cup onion, chopped
• 1 large garlic clove, minced
• 2 teaspoons grated fresh ginger
• 1 1/2 teaspoons ground turmeric
• 1 1/2 teaspoons curry powder
• 1 teaspoon cayenne pepper (or to taste)
• 1 teaspoon ground coriander
• 6 1/2 cups chicken broth
• 3 medium potatoes, peeled and cubed
• 1 large sweet potato, peeled and cubed
• 1 cup peanut butter
• 3 tablespoons fresh lemon juice (or to taste)
• 2 1/2 tablespoons soy sauce
• 3 cups shredded napa cabbage
• 1 (14 ounce) can coconut milk
• sugar
• chopped roasted peanuts, for garnish
• fresh cilantro leaves, for garnish
• toasted coconut, for garnish
• lime wedge, for garnish

Recipe

• 1 heat peanut oil in heavy pot over low-med heat. add onion, garlic and ginger and cook until onion is clear, about 5 minute.
• 2 add turmeric, curry, cayenne and coriander and cook, stirring often for another 2 minute stir in broth and bring to a boil.
• 3 add potatoes and sweet potatoes and simmer over low heat until almost cooked, about 10 minute.
• 4 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.
• 5 whisk the mixture back into the soup and simmer for 5 minute.
• 6 stir in the cabbage and coconut milk and cook until heated through.
• 7 adjust the seasoning, adding sugar if desired.
• 8 garnish each serving with peanuts, cilantro and coconut and a squeeze of lime juice.