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Spicy Peanut-Shrimp Soup

4

Stirring in peanut butter at the end rounds out the spiciness and adds body to this Thai soup, but fish sauce is the real secret here, used for its savory-salty punch.

  • Servings: 4

Photography: Johnny Miller

Source: Whole Living, December 2011

Ingredients

  • 4 cups low-sodium chicken stock
  • 2 cloves garlic, sliced
  • 2 small red chiles, sliced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons fish sauce
  • 1/4 cup natural peanut butter
  • 1 pound medium shrimp, cleaned, tail on
  • 2 cups baby spinach
  • 1 scallion, thinly sliced

Directions

  1. In a medium saucepan, simmer stock, garlic, chiles, ginger, and fish sauce for 10 minutes.

  2. Whisk in peanut butter. Add shrimp and cook until opaque, about 1 minute. Remove from heat.

  3. To serve, fill bowls with baby spinach. Ladle soup over spinach and garnish with scallion.

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