Recipe: Spicy Peanut Soup

from the book One-Dish Vegan


  • 1 tablespoon vegetable oil or water
  • 1 medium sized onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 1 or 2 small hot chiles, seeded and minced
  • 2 teaspoons grated fresh ginger
  • 1.5 tablespoons wheat-free tamari
  • 1.5 teaspoons molasses
  • 1 14.5 ounce can diced tomatoes
  • 1/2 cup uncooked jasmine rice
  • 3 cups thinly sliced bok choy 
  • 4 cups vegetable broth
  • 8 ounces extra firm tofu, drained, blotted dry, and cut into 1/2 inch dice
  • 1 cup unsweetened coconut milk
  • 1 tablespoon freshly squeezed lime juice
  • salt and freshly ground black pepper
  • 1/4 cup chopped unsalted roasted peanuts


  1. Heat the oil or water in a large saucepan over medium heat.
  2. Add the onion, bell pepper, garlic, chile, and ginger.  Cook, stirring occasionally, until soft (5 minutes).
  3. Stir in the peanue butter, tamari, molasses, and tomatoes with their juices.
  4. Stir in the rice and the bok choy.
  5. Add the broth.
  6. Bring to a boil, then reduce heat and simmer until vegetables and rice are tender, about 20 minutes.
  7. Stir in the tofu, coconut milk, and lime juice.
  8. Season to taste with salt and pepper.
  9. Simmer until heated through.
  10. Serve hot, sprinkled with peanuts.  Add a little sriracha if desired.

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