Spicy Peanut Soup

Serves 4



2 Tbs extra virgin olive oil

1 x medium brown onion diced

1 x red capsicum diced

4 x garlic cloves minced

2 x hot chillies minced

2 x Tbs grated fresh ginger

1/2 cup crunchy peanut butter

2 x Tbs dark gluten free soy sauce mixed with 2 tsp brown sugar

1 x can diced tomatoes

1/2 cup jasmin rice

1 x head bok choy sliced thinly

4 x cups vegetable stock

1 x block firm tofu pressed and cut into cubes

1 x can coconut cream

2 x limes (juice)

Salt and pepper to taste

A handful of roasted chopped peanuts


  1. Heat the oil in a big pot on medium heat. Add the onion, capsicum, garlic, chillies and ginger and cook stirring occasionally until soft..around 6 minutes.
  2. Stir in the peanut butter, soy sauce with sugar and canned tomatoes with all their juices. Stir in the rice, bok choy and vege stock. Bring to a boil then reduce to a simmer and cook until the veges and rice are tender (around 25 minutes).
  3. Stir in the tofu, coconut milk and lime juice. Season to taste with salt & pepper. Simmer until it’s all heated through..roughly 5 minutes. Serve hot with crusty bread sprinkled with the roasted peanuts.