Thai Peanut Soup

I got this recipe from Leanne Campbell’s, The China Study Cookbook (2013 ed., p.136).  I’m still working on some adjustments, but here’s the recipe pretty much as written.


  • 4 tablespoons vegetable broth
  • 3 scallions, diced (white and green parts)
  • 1 celery stalk, diced
  • 1 large carrot, diced
  • 1/2 red bell pepper, seeded and diced
  • 1 jalapeno pepper, diced (exclude seeds if you want less spice)
  • 2 Tbs. fresh ginger, diced
  • 1 medium head of broccoli, chopped
  • 1/2 Tbs. fine chopped lemongrass (white part only)
  • 3/4 cup water
  • 1 15-ounce can unsweetened coconut milk
  • 1/3 cup natural peanutbutter
  • 2 Tbs. gluten free soy sauce (Tamari)
  • 1 tsp. Sambal Oelek (Thai chili paste)
  • sea salt and black pepper to taste

Note: I was able to find both the lemon grass and the Thai chili paste (but not Sambal Oelek, specifically) in my regular grocery store.


  1. In a large soup pot, add vegetable broth and sauce the scallions, celery, carrot, red pepper, jalapeño pepper, ginger, broccoli, and lemongrass over medium-high heat until the vegetables are soft.
  2. Add water coconut milk, peanut butter, and soy sauce.  Reduce heat to medium and stir until well combined.  Cook about 15 minutes.
  3. Add Sambal Oelek and season with salt and pepper.

Major Ingredients Grocery List:

  • scallions
  • celery
  • carrot
  • bell pepper
  • jalapeno
  • fresh ginger
  • broccoli
  • lemongrass
  • canned coconut milk
  • peanut butter
  • soy sauce
  • chili pepper



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