Thai Peanut Soup


  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 2 tablespoons red curry paste
  • 4 cups chicken or vegetable broth
  • 1 can (14 oz) coconut milk
  • 1/2 cup smooth peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce (optional)
  • 2 tablespoons lime juice
  • Salt and pepper to taste
  • Fresh cilantro or parsley, chopped (optional)


  1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and cook until the onion is translucent.
  2. Add the red bell pepper and red curry paste, and stir until the pepper is coated in the paste.
  3. Add the chicken or vegetable broth and coconut milk, and stir to combine.
  4. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 10-15 minutes.
  5. Add the peanut butter, soy sauce, fish sauce (if using), and lime juice to the pot, and stir until the peanut butter is fully incorporated.
  6. Season with salt and pepper to taste, and let the soup simmer for a few more minutes.
  7. If desired, garnish with fresh cilantro or parsley before serving.

Enjoy your delicious Thai peanut soup!

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Soup Recipes

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