Thai Peanut Noodle Soup
So, I realize soup season is basically over, but I felt the need to share these two dishes I made over the last three months with you all.
PB & Co. sent me this recipe. I didn't use their peanut butter (because this would be pretty gross with White Chocolate Wonderful), but it is a pretty delicious soup.
Ingredients:
2 tbsp peanut oil (or other vegetable)
1 large yellow onion
2 cloves garlic
6 cups broth/stock
1 package extra firm tofu (I froze and then thawed mine)
1 can straw mushrooms (I tried these the first time, but didn't love them and didn't use them after that)
1/2 cup freshly squeezed lime juice (better than the stuff off the shelf, for sure)
1/4 cup lemongrass (I could never find this, but I would love to add it at some point)
1 tbsp grated ginger
4 large bay leaves
1/3 peanut butter
1 can light coconut milk
1/2 lb rice noodles, cooked
Directions:
1. In a large stockpot, heat the oil and saute the onion and garlic over medium heat until translucent.
2. Add the stock, tofu, mushrooms, lime juice, lemongrass, ginger, and bay leaves and simmer for 30 minutes. (I simmered for much longer the first time, maybe an hour, because my tofu wasn't completely dethawed, and I think it helped make the tofu super flavorful. Highly recommended, if you have the time. I also added red bell peppers; really, any good vegetable would be good.)
3. Add the peanut butter and coconut milk and stir until well-combined. Simmer an additional 10 minutes, stirring every few minutes.
4. Remove the bay leaves from the soup. Divide the cooked rice noodles into 6 bowls, ladle the soup over the noodles and serve.
I made this and brought it for lunch and it totally saved my sanity on several cold, rainy days.
Black Bean Soup
SK's black bean soup is also delish, and I didn't even make the cumin crema. Also, I soaked my beans overnight and didn't use a pressure cooker, and the time seemed fairly equivalent.
2 comments:
are you eating that first soup with a fork? it looks more like a stew or curry than a soup. how thick is it? regardless, looks yummy. i made some things awhile back from the PB&Co cookbook, and they were amazing. In fact, I should make them again and post.
Yeah, that photo actually shows leftovers that I'd heated up for too long. The actual recipe does produce a true (delicious) soup.
I found myself near the one grocery store in the East Bay that carries PB&Co. and had to stop and get some WCW. I wish they had the spicy stuff though, I miss that pb.
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