Asian Peanut Soup

By kathleentirpak

Ingredients

• 6 inch square of loosely-woven muslin
• piece of cotton kitchen twine
• 2 stalks lemon grass, crushed or folded
• 2 crushed cloves garlic
• 1 diced hot red chile pepper
• 2 Tablespoons coconut
• 1 seeded lemon finely diced
• 1 Tablespoon peeled and chopped ginger
• 4 cans chicken stock
• 1 teaspoon coriander
• 1 cup peanut butter
• 1 cup cooked rice
• 2 Tablespoons minced cilantro

Preparation

Step 1

Place in the muslin square and tie up with the twine : lemon grass stalks, garlic cloves, chile pepper, coconut, and ginger. Place muslin square in chicken stock in large pot. Bring to a boil, reduce to simmer, cover, cook for 1 hour. Put the peanut butter in a bowl,and drizzle over it enough of the cooked soup stock to make a paste of a cream-like texture. Slowly add the peanut paste to the soup, stirring. Simmer, stirring, until the peanut butter paste is blended in and heated through. Serve in individual bowls, topped with cooked rice and cilantro.