Thai Napa Cabbage And Peanut Soup - cooking recipe

Ingredients

2 tablespoons peanut oil
1 cup onion, chopped
1 large garlic clove, minced
2 teaspoons grated fresh ginger
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons curry powder
1 teaspoon cayenne pepper (or to taste)
1 teaspoon ground coriander
6 1/2 cups chicken broth
3 medium potatoes, peeled and cubed
1 large sweet potato, peeled and cubed
1 cup peanut butter
3 tablespoons fresh lemon juice (or to taste)
2 1/2 tablespoons soy sauce
3 cups shredded napa cabbage
1 (14 ounce) can coconut milk
sugar
chopped roasted peanuts, for garnish
fresh cilantro leaves, for garnish
toasted coconut, for garnish
lime wedge, for garnish

Preparation

Heat peanut oil in heavy pot over low-med heat. Add onion, garlic and ginger and cook until onion is clear, about 5 minute.
Add turmeric, curry, cayenne and coriander and cook, stirring often for another 2 minute Stir in broth and bring to a boil.
Add potatoes and sweet potatoes and simmer over low heat until almost cooked, about 10 minute.
Place peanut butter in a bowl and whisk in about 1 cup of the hot stock from the soup. Add lemon juice and soy sauce and stir well.
Whisk the mixture back into the soup and simmer for 5 minute.
Stir in the cabbage and coconut milk and cook until heated through.
Adjust the seasoning, adding sugar if desired.
Garnish each serving with peanuts, cilantro and coconut and a squeeze of lime juice.