Thai Peanut Chowder


Finally, the Thai Peanut Chowder recipe! I’ve only had this knocking around for what…three weeks? Something like that. The original can be found here while under the cut is our rendition.

Thai Peanut Chowder

INGREDIENTS:

1 block water-packed extra firm tofu
1 bunch green onions
1 cup canned, reconstituted/dried, or fresh shiitake mushrooms
1 cup carrots
1/3 cup creamy or crunchy peanut butter
2 cans or 2 fresh blended coconut milk
2 tablespoons shiitake mushroom sauce
hot red chiles to taste
fresh cilantro to taste
1/2 – 1 lime juice
Braggs Liquid Aminos or soy sauce to taste
20 oz. veggie broth (2 tablespoons Knorr vegetable stock paste + water)
6 cloves garlic
1 cup sliced zucchini halves

DIRECTIONS:

Prepare the ingredients:

Take 1 good sized carrot and peel and slice into 1/16th inch slices

Take 1 good sized zucchini and wash and slice longitudinally in half, then slice the halves into 1/8th inch slices crosswise so they resemble half-moons

Take 6 cloves of fresh garlic and peel and mince them into a fine mince

Take the bunch of green onions and wash and cut them into 1/4th inch slices

Take the tofu block and cut into 1 inch cubes

Take the cilantro and tear the leaves off the stems

Heat your large stock pot/large wok/very large saute pan to medium and add cooking oil

Add onions and garlic and saute for 1 min then add all other veggies (*do not brown*) If you brown your ingredients, turn the heat down. It won’t ruin the chowder, but it is better if you do not overcook the veggies. The main idea is to tone down the spiciness of the garlic and just have the garlicy flavor, but not the pungency.

After the veggies are added saute for another couple minutes.

Add the water and soup base mix, or use fresh soup stock you have made previous. Then add the coconut milk, peanut butter, tofu, all other ingredients except cilantro. Lastly, add the fresh cilantro to each serving to taste. This dish is also excellent with cooked thai noodles. If you like a thicker chowder, add cornstarch and water as a thickener to your desired thickness.

Source of recipe: Initially I got this recipe online but modified it to suit my own taste

Makes: Many servings, Preparation time: 30 minutes, Cooking time: 20 minutes

PRODUCTION NOTES
OK, a lot dinking went into preparing this. First off, cilantro got the nix. So did mushrooms and coconut milk. TheMan does not like all of these ingredients so we subbed out nothing for mushrooms, lowfat Half and Half for coconut milk (small sidenote here: low fat Half and Half? What? Is that like a Quarter and a Quarter or something?) and just ignored the cilantro as we always do.

I got precubed tofu so I didn’t have to do any tofu cubing. I am smart! S-M-R-T!

We salad shot the carrots and zucchini. Of course we did (and by “we” I mean TheMan). TheMan thinks that the zukes could have been thicker, I liked them thin but would eat them thicker too.

I put in about 3 tsp of soy sauce and 4 shakes of cayenne pepper from my one pound cayenne pepper shaker. I have no idea what the real measurements of that are but that’s what I put in.

This chowder was nicely peanutty with a hint of lime tart and a nice pleasant after burn. Definitely a keeper and it goes really well with beer. I might mix up the sauce and soak the tofu in it overnight or something next time as the tofu was a bit bland the first tasting. Either that or make the chowder the night before.


2009: I have successfully lived through another two solid months of posting. Huzzah!

2008: JSFR: KitKat (peach).

2007: Thai peanut nothing for you!

2006: We ate it all up.

2005: Awwwww! Makes me want to take them home and drink them up. Oh wait, I did.

2004: Or, more correctly, ‘es schneit noch’, since I don’t think it ever really stopped from last night. Hard to say, I work underground.

2003: Because we are mean and do not share.

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