PCC Thai Curry Peanut Vegetable Soup

Serves: 4 to 6

Your rating: None (6 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Rinse basmati rice with cold water until the water runs clear. Place rice in a small saucepan and cover with 3/4 cup water. Bring to a boil. Reduce heat to a simmer, cover, and cook 15 minutes.

In a large soup pot heat oil over medium heat. Add mushrooms, onion, carrots, celery, bell pepper, ginger, garlic, chives, curry powder, turmeric, salt and red pepper flakes. Cook until vegetables are soft, about 10 minutes.

Add mushroom broth and coconut milk; bring to a boil. Stir in cooked rice, lime juice, tamari sauce and broccoli florets; reduce heat to a simmer.

Remove 1/4 cup hot broth from the pot and stir into peanut butter to create a smooth, runny mixture. Stir peanut butter mixture back into the soup and continue cooking until broccoli is tender.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

Learn more about our recipes. View guidelines »

More about: coconut milk, peanuts

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