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African Peanut Soup

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SERVES 8
The recipe was found in the November 1994 issue of Vegetarian Times. Enjoy.

Ingredients:
2 medium onions chopped
2 large red bell peppers, chopped
1 to 3 large garlic cloves, mashed
1 to 2 Tbs. Canola oil
28 oz. can tomatoes with juice, chopped
8 cups vegetable broth
1/4 tsp. pepper
1/4 tsp. Crushed red pepper flakes
1/2 cup uncooked short grain rice
2/3 cup smooth peanut butter
chopped roasted peanuts

In a large soup pot, sauté onions, bell peppers and garlic in oil until onions begin to brown around the edges, about 7 minutes.
Add the tomatoes and juice, broth, pepper, and red pepper flakes. Simmer, uncovered, over low heat about 15 minutes.
Add rice, cover and simmer until rice is tender about 30 minutes. Add the peanut butter; whisk until smooth. Heat to a simmer and serve immediately, garnished with chopped roasted peanuts.

Potato Cheese

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Tom Yum

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6.5 cups water
2 bullion cubes
1/3 cup fresh lime juice
2 TBSP fish sauce
2 TBSP sugar
3 stalks fresh lemongrass in a satchel
1 inch piece galangal Chinese ginger
2 kaffir lime leaves
2 TBSP + 1 tsp Thai Kitchen® Roasted Red Chili Paste
1/4 cup fresh mushrooms
1 small onion, thinly sliced
5 dried Thai chilies, crushed
1 – 14.5 oz diced tomatoes with broth
2 green onions
1/4 cup cilantro sprigs
top with bok choy / green onions / cilantro

1. BRING broth, lime juice, fish sauce, sugar, lemongrass, galangal and kaffir lime leaves to boil in large saucepan. Reduce heat to low; simmer 15 minutes. Remove galangal, lemongrass and kaffir lime leaves.

2. STIR in chili paste until well blended. Add chicken, mushrooms, onion and chilies; simmer 10 to 15 minutes or until chicken is cooked through. Stir in tomato.
LADLE into soup bowls. Garnish with cilantro.

THAI Kitchen Tip: If preparing with shrimp or tofu, simmer broth for 25 minutes before adding chile paste. Add shrimp or tofu with mushrooms; simmer 1 to 2 minutes or just until shrimp turn pink or tofu is heated through.

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