Peanut Coconut Thai Soup

The Magic of Peanut Butter, p. 69

2 Tbsp. margarine

4 ounces shiitake, crimini, or white mushrooms, sliced

¼ cup creamy peanut butter

4 cups chicken broth

1 can (14 oz.) coconut milk

1 Tbsp. rice wine vinegar

2 tsp. soy sauce

¾ tsp. salt

½ tsp. ground ginger (optional)

¼ cup chopped fresh basil

Creminis FTW.

In 5-quart saucepot, melt margarine on medium-high heat and cook mushrooms stirring occasionally, 4 minutes.

Add creamy peanut butter, broth, coconut milk, vinegar, soy sauce, salt and ginger. Bring to a boil over medium-high heat, stirring occasionally with a wire whisk.

So creamy, and no dairy in sight!

Reduce heat to low and simmer 5 minutes. Just before serving, stir in cilantro.

Beauty in simplicity.

My Rating: 4/5 "It's simplified and Americanized compared to what you might be expecting, but still quite tasty. It doesn't look like much until you add the cilantro, but that last ingredient adds beauty and flavor to the overall effect. What a nice use of peanut butter!"