| San Francisco Thai GOLDEN PEANUT Soup Additions: 6 Cups Chicken Broth (May substitute Vegetable Broth) 1/2 C. Creamy Peanut Butter Optional: 1 to 2 Cups Shredded Cooked Chicken or 1 lb. Peeled, Deveined Shrimp For a party garnish each serving with a sprinkle of roasted peanuts and fresh cilantro. Cooking Directions: Bring broth to a boil in a 2 or 3 quart saucepan. Add dried soup mix ingredients, reduce heat and simmer covered 15 minutes. Stir in peanut butter until thoroughly blended. Add chicken if desired and continue cooking on low for 10 minutes. Turn off heat, let stand for five minutes, stir and serve. The historical inspiration for peanut soup reveals the creative combination of indigenous ingredients and regional Southern cooking. Sweet potatoes blended with peanut butter gives this soup its rich creamy texture. Spicy Moroccan African seasonings add to the intriguing taste. For an intense sauce on grilled chicken use only half the amount of broth and double the peanut butter in above recipe. Serve chicken fingers on skewers with peanut sauce for dipping as a high style appetizer and feed a crowd. Inventive Soup Varations: May be served chilled. Prepare soup according to cooking instructions. Cool completely on stovetop. Refrigerate for 2 hours or overnight. Add ˝ cup additional broth or cream to thin consistency of soup. Garnish with a spoonful of peanuts or fresh basil! Gluten Free Item BONUS RECIPE San Francisco Thai Golden Peanut Sauce with Shrimp Simple and delicious! The flavors of this Thai-inspired shrimp and rice dish are perfectly complemented by a rich peanut sauce. Great as an appetizer, too! Serves: 4-5 2 lbs. raw shrimp, medium 31/40 pieces per lb. Vegetable oil 1 package Homemade in Minutes San Francisco Thai Golden Peanut Soup Mix* 4 cups, Chicken Broth 1 cup, peanut butter White rice, 6 servings Small can of pineapple chunks, drained ˝ green pepper, diced ˝ red pepper, diced In medium saucepan, bring chicken broth to a boil. Add soup mix and stir. Cover and reduce heat, simmer for 15 minutes. Stir in peanut butter, melting it into sauce. Continue cooking on low for 10 minutes, stirring occasionally, set aside. Peel shrimp, rinse and drain on paper towel to remove moisture. Heat 2 tablespoons oil in a non-stick skillet over medium-high heat until hot. Add 7-8 shrimp at a time to pan, sauté for about one minute on each side, remove from pan, keep warm in a covered dish Continue until all shrimp are done. Prepare rice according to cooking instructions, last two minutes of cooking, add green and red peppers and drained pineapple chunks. Stir slowly, cover and continue to cook until done. Place 8-10 shrimp on a plate with rice. Spoon peanut sauce over shrimp and enjoy! *This soup mix packet makes plenty of sauce to serve 10-12. Remaining sauce can be frozen. |
