Peanut Soup

Name: Peanut Soup
Ingredients: 4 bone-in chicken thighs; 4 ¼ cups vegetable stock; 3 ¼ ounces potato, peeled; 3 ¼ ounces yardlong beans (or substitute green beans); 3 ¼ ounces yardlong beans (or substitute green beans); 3 tbsp. sunflower oil; 1 onion, grated; 2 cloves garlic, finely chopped; 2 tsp. peeled and grated fresh ginger; 2 makrut lime leaves, veins removed and very thinly sliced; 2 lemongrass stalks, inner part finely chopped; 1 tsp. coriander seeds; 1 tbsp. sambal oelek (or substitute a different chili paste); 1 tbsp. sambal oelek (or substitute a different chili paste); 2 tbsp. flour; ¼ cup peanut butter; 1 ¼ cups coconut milk; salt and freshly ground black pepper; salt and freshly ground black pepper; 2 cups mung bean sprouts (optional); juice of 1 lime; 1 small handful of celery leaves, finely chopped; 1 tbsp. kecap manis (or substitute sweet soy sauce); 1 tbsp. kecap manis (or substitute sweet soy sauce); 4 to 6 tbsp. fried onions (optional)

Preparation info

Difficulty
Easy

Appears in

Good Soup

By Joris Bijdendijk and Samuel Levie

Published 2023

About

Ingredients

4 bone-in chicken thighs
4 ¼ cups vegetable stock
3 ¼ ounces

Soup

Method

Rub the chicken thighs generously with salt and let brine in the refrigerator for at least 2 hours.

In a large saucepan, bring the vegetable stock to a boil. Cut the potato into ⅜-inch cubes. Trim the yardlong beans and cut into ¾-inch pieces. Cook the potato and yardlong beans in the stock until crisp-tender. Scoop them out of the pan with a slotted spoon and set aside.

In a la