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Spicy Peanut-Shrimp Soup

February 4, 2012

Spicy Peanut-Shrimp Soup

Spicy Peanut-Shrimp Soup

I am not a die hard soup-y.  That’s not me.  I’m more of a ‘wow is it cold outside maybe I’ll try a hot bowl of soup’ kinda gal.  It’s cold outside and when it’s cold I have to have me some hot chocolate or soup.  Today, it was soup 🙂

This is not your average everyday soup, oh no.  This is a variation of the Thai staple, tom yum, which is a takeout favorite during the winter months. This version is very quick to make and is perfect for a bitter winter day.  The flavors are quite simple so you won’t be overwhelmed by a single ingredient, they all work really well together 🙂  The secret is the savory and salty fish sauce!

Spicy Peanut-Shrimp Soup


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

To Prepare

In a medium saucepan, simmer stock, garlic, chiles, ginger, and fish sauce for 10 minutes.
Whisk in peanut butter. Add shrimp and cook until opaque, about 1 minute. Remove from heat.
To serve, fill bowls with baby spinach. Ladle soup over spinach and garnish with scallion.

Serves 4

Sources Whole Living

Spicy Peanut-Shrimp Soup

Spicy Peanut-Shrimp Soup

This soup will warm you from the inside out and leave you feeling satisfied and nourished!  Not feeling broth-y today, why not try our lovely Seafood Chowder.

From our kitchen to yours,
Sydney Jones

One Comment leave one →
  1. February 5, 2012 6:18 pm

    Nice – I don’t eat many brothy soups… to be honest, I wouldn’t even really know how to make a good broth-based soup. I love them though… sometimes it’s really nice to have a lighter soup base so you can focus on the delicious ingredients, instead of having a very creamy soup!

    I love the beautiful shrimps in here – the whole bowl looks so great!

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