I fell in love with peanut soup when I visited Suriname 10 years ago. I never posted the Surinamese version, but when I saw this curry recipe from Vantastic, I thought I could transform it to a brand new spin on my usual recipe, and I was right.
This soup definitely has a Thai vibe, but the strawberries just are fun. Why not?
I promise I'll post my Surinamese soup down the line. It's crazy easy, but super heavy on peanut butter, so you know not exactly healthy... though neither is today's recipe.
Inspirations: Vantastic Foods and My Trip to Suriname
Serves: 2-4 | Time: 25 min
1 garlic clove, minced
1 tbsp Tubby Olive baklouti infused EVO
3 tsp Thai red curry paste
1 heaping tbsp of reduced fat peanut butter
2 cups vegetable stock (homemade to reduce sodium)
1 can full fat coconut milk
1 1/4 cup #strawberries, plus more for garnish
Handful of #peanuts
Salt, to taste
Handful of fresh basil, chopped for garnish
Heat olive oil in a medium-large pot and sauté garlic for 1 minute.
Add red curry pulp and peanut puree and roast briefly while stirring. Add vegetable broth little by little and let simmer for 5 minutes.
Add coconut milk, mix and let simmer for 10 minutes, stirring from time to time until the liquid thickens.
Add peanuts and strawberry pieces to the peanut sauce and let simmer for another 3 minutes. Season to taste with salt and serve with additional strawberries and basil.