Spicy Indonesian tomato and peanut soup
( SERVES 6 )
13/8/2006
RELATED RECIPES
Serves 6 2 tbsp peanut or rice bran oil (available in supermarkets) 1 large red onion, chopped 3 cloves garlic, chopped 1 small red chilli, chopped, with seeds removed 2 tbsp grated fresh ginger root
Ingredients
(You can click on ingredients to see more related recipes)
| 2 tbsp | Peanut oil |
| 1 | Red onion |
| 3 cloves | Garlic |
| 1 | Red chilli |
| 2 tbsp | Root ginger |
| 1 tsp | Ground cumin |
| 1 tsp | Paprika |
| 1 pinch | Cayenne pepper |
| 1 to taste | Salt |
| 1 cup | Peanut butter |
| 400 g | Crushed tomatoes |
| 2 tbsp | Tomato paste |
| 1 to serve | Crispy noodles |
| 1 to serve | Fresh coriander |
Directions
- Heat a large saucepan, add peanut or rice bran oil and chopped onion and cook over a medium heat until softened but not coloured. Stir in chopped garlic, small red chilli, chopped, with seeds removed, chopped ginger and spices and cook for 1 minute more, stirring continuously.
- Add crunchy peanut butter, canned crushed tomatoes, tomato paste and 4 cups cold water. Bring to the boil, then reduce heat and simmer gently for 10 minutes. Season with salt.
- Reheat gently before serving, adding a little more water to thin to desired consistency, if needed. Serve sprinkled with crispy noodles and coriander.
Related Recipes
Organic peanut butter biscuits (gluten-free)
1 cup organic smooth peanut butter 3/4 cup organic natural sugar 1 large egg, lightly beaten 1/2 tsp baking soda 3/4 cup...
Crunchy peanut butter noodles
Cook egg noodles in gently boiling water for 3 to 4 minutes, until just tender to the bite when you taste a piece. Drain...
Nut butter muffins
Conventional muffins are not something I would advocate as a snack. Packed full of refined sugar, white flour and hydrogenated...
Dr Libby
2
Comments