Ingredients:
- 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)

Instructions:
- 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.
- Add the red bell pepper and red curry paste, and stir until the pepper is coated in the paste.
- Add the chicken or vegetable broth and coconut milk, and stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low and let it cook for 10-15 minutes.
- 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.
- Season with salt and pepper to taste, and let the soup simmer for a few more minutes.
- If desired, garnish with fresh cilantro or parsley before serving.
Enjoy your delicious Thai peanut soup!