RCI-SP.003.0646.001
Spicy Peanut Soup
If you eat soup a lot, it's good to have something unusual to pull out every once in a while. This soup is spicy and nutty. The recipe is a mix of Ghanan Groundnut and spicy soup.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- onion1 largediced
- cloves garlic3 largeminced
- 2 tablespoons
- 1 tablespoon
- 3 unit
- 2 unit
- diced medium starchy potatoes2 unit
- red Thai chile peppers - the long thin ones2 unit
- – 5 cups vegetable stock3 unit
- 8 tablespoons
- corn kernels12 ozfresh, canned or frozen
- 1 unit
- ½ cup
Method
1
Heat the vegetable oil in a large pot over medium-high heat until shimmering. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
2
Add the minced garlic and cook for 1 minute until fragrant, then stir in the cayenne pepper and toast for 30 seconds to bloom the spice.
3
Add the diced celery, carrots, potatoes, and red Thai chile peppers to the pot, stirring well to combine. Cook for 5 minutes, allowing the vegetables to begin softening.
5 minutes
4
Pour in the vegetable stock, bringing the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for 12-15 minutes until the potatoes are tender and easily pierced with a fork.
13 minutes
5
In a small bowl, whisk the crunchy peanut butter with 1 cup of the hot broth until smooth and well combined, breaking up any lumps.
6
Stir the peanut butter mixture back into the pot, ensuring it is fully incorporated and no lumps remain. Add the corn kernels and stir to combine.
7
Simmer for an additional 5 minutes to meld the flavors and warm through the corn kernels.
5 minutes
8
Taste the soup and adjust the seasoning with salt and pepper as needed. The soup should have a balanced heat from the cayenne and red chile peppers with a rich, creamy peanut base.
9
Ladle the soup into serving bowls and garnish each portion generously with the crushed salted roasted peanuts. Serve hot.