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
Scale
- 1 onion
- 2 garlic cloves
- 2 red peppers
- 1 carrot
- 1–2 tbsp red thai curry paste
- 1 large ripe mango
- 1/2 cup peanut butter, roasted & unsweetened
- 1/2 – 3/4 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 1/4 cup water and bring to a boil. Simmer for about 10 minutes at low heat.
- In the meantime, dice the mango. Add 1 1/3 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner, soup