Exotic, spicy, creamy - this is how you could describe this Thai Mango Peanut Soup. But that doesn't do it justice. It is simply amazing!
I created the recipe for this Thai mango peanut soup a few years ago during my bachelor studies. I still make it quite frequently. Basically, whenever I have a ripe mango and peanut butter at home and feel like eating soup. So I thought, it's time to share this recipe with you here on my new blog.
Simple, quick & flavorful
It's hard to say exactly what makes this Thai mango peanut soup so great. I think it's just the exotic combination of mango, peanut and Thai curry paste. Of course we shouldn't forget the vegetables: Bell peppers and carrots not only bring colour into the game, but also lots of vitamins and co.
For the entire preparation you only need about 30 minutes: Chopping, cooking, blending - done. Depending on how spicy you like it, start with 1 tablespoon of curry paste. You can stir in more later, if desired.
The soup is very creamy and rich due to the addition of peanut butter. With a bit more plant drink or water you can dilute it a little if it's too creamy for your taste. Soup is not soup without some decorative toppings. Mango chunks, peanuts, spring onion and chili flakes make this exotic soup a tasty and pretty-looking dinner.
If you try this vegan Thai mango-peanut soup, leave me a comment or rate the recipe. You can also show me your creation on instagram (@veggiejam). It makes me so happy when you try my recipes.
You are a big soup fan? Then you may also enjoy these recipes:
Simple Vegan Borscht // Roasted Cauliflower-Soup with Chestnuts // Vegetable-White Bean Soup // Tomato Soup
Recipe
Vegan Thai Mango-Peanut Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: dinner, soup
Description
Exotic, spicy, creamy - this is how you could describe this Thai Mango Peanut Soup. But that doesn't do it justice. It is simply amazing!
Ingredients
- 1 onion
- 2 garlic cloves
- 2 red peppers
- 1 carrot
- 1-2 tablespoon red thai curry paste
- 1 large ripe mango
- ½ cup peanut butter, roasted & unsweetened
- ½ - ¾ cup plantbased milk
- Salt and pepper
- Peanuts for garnishing
Instructions
- Finely chop the onion and garlic. Dice the peppers and carrots.
- In a large pot, sauté the onions and garlic briefly in a little water or oil. Add peppers and carrot and sauté for another 5 minutes.
- Stir in the curry paste, add 1 ¼ cup water and bring to a boil. Simmer for about 10 minutes at low heat.
- In the meantime, dice the mango. Add 1 ⅓ cup of the diced mango to the pot. Refrigerate the rest.
- Add plantbased milk of choice to the soup and stir in the peanut butter. Blend everything until creamy. For a less creamy soup add a little more water or milk. Season with salt, pepper and more curry paste if desired.
- Garnish with peanuts and the remaining mango chunks.
This post is also available in de_DE.
Caroline | RD-Licious says
Looks so delicious & creamy!!
Melanie J says
Thanks Caroline!