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.
- 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.
- Add water coconut milk, peanut butter, and soy sauce. Reduce heat to medium and stir until well combined. Cook about 15 minutes.
- Add Sambal Oelek and season with salt and pepper.
Major Ingredients Grocery List:
- bell pepper
- fresh ginger
- canned coconut milk
- peanut butter
- soy sauce
- chili pepper