Peanut Soup with Shrimp
Healthy, because
Even smarter
This delicious Thai-inspired soup is brimming with plant proteins from the peanuts and animal protein from the shrimp.
Make sure to buy high-quality, organic peanut butter for this dish. Lower-grade peanut butter is often packed with added sugars, salt and preservatives.
Ingredients
- Ingredients
- 3 stalks Celery
- 3 scallions
- 6 ripe Tomatoes
- 6 ozs Mushrooms (variety of choice, to taste)
- 1 garlic clove
- 2 Tbsps Peanut oil
- 22 ozs Chicken broth
- 6 ozs creamy Peanut butter
- freshly ground peppers
- 8 ozs shrimp (peeled and deveined)
- 2 ozs chopped unsalted Peanuts
- 4 tsps butter
- salt
- 3 ozs heavy Whipped cream
Preparation steps
Rinse celery, trim and cut into thin slices. Rinse scallions, trim, shake dry and cut into thin rings. Blanch tomato in boiling water, rinse with cold water, peel, quarter, core and cut flesh into small cubes. Clean the mushrooms and chop. Peel the garlic and place in a pan with hot oil. Cook until translucent.
Add celery and scallions, sauté briefly and deglaze with the broth. Stir in peanut butter and season the soup with pepper. Simmer 15-20 minutes over medium heat. Meanwhile, rinse the shrimp and drain well.
Toast the peanuts in a frying pan and remove from pan. Melt the butter in the same pan and fry the shrimp on both sides for 2-3 minutes, turning frequently. Season with salt and pepper. Add mushrooms to the soup, stir in the diced tomatoes and cream, bring to a boil and season again. Pour the soup into preheated soup bowls and serve garnished with toasted nuts and shrimp.
