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What's for dinner?

Thai peanut noodle soup

DENVER — You know it's almost springtime in Colorado when you are in a t-shirt one day, then back in your winter coat the next day.

That also means that soup season isn't quite over yet.

CO&CO Contributor Colleen Ferreira teaches us how to make an easy spring soup.

Here’s a note from Colleen along with her recipe:

Thai Peanut Noodle Soup

When the base of a soup calls for peanut butter, we know it’s going to be an instant family favorite. This soup is a perfect transition soup to eat from winter to spring: Brothy enough to stay warm & bright flavors that capture the changing season. The fresh lime juice at the end seals the deal that spring is on its way.

1 lb ground pork

1 tbsp ginger paste

1 tbsp garlic paste

2 tbsp soy sauce

1 large sweet potato, peeled and diced small

¾ cup creamy peanut butter

1 can coconut milk

1 tbsp Thai red curry paste

1 cup fresh leafy spinach leaves (optional)

4-6 cups vegetable stock

2 packets instant ramen noodles (without seasoning packets)

Cilantro, lime, chili crunch for garnish

Brown pork in large Dutch oven, then add in soy sauce, garlic and ginger paste. Sauté until fragrant. Add in sweet potato, peanut butter, coconut milk, curry paste, about 5 cups of stock. Lower heat, cover and simmer for 45 minutes until sweet potato is cooked. Check halfway and stir to incorporate peanut butter into stock. Once cooked, use an immersion blender to slowly blend soup to your liking, adding in more stock if soup is thick. Bring soup to a simmer, add in fresh spinach leaves. Add in ramen noodles. Once noodles are cooked, spoon the soup into a bowl and squeeze over fresh lime juice (this is a must!), garnish with chili crunch and cilantro.

Crockpot: Place cooked pork mixture + sweet potato, peanut butter, coconut milk, curry paste, stock in crockpot. Cook on low for 6-8 hours. Use immersion blender to blend up soup once sweet potato is soft and cooked. Add in ramen noodles and more stock if needed. Cook for 30 minutes on high heat until noodles are cooked.

Oven: Place cooked pork mixture + sweet potato, peanut butter, coconut milk, curry paste, stock in oven safe pot. Cook on 375 degrees for an hour to 90 minutes until sweet potato is cooked. Use immersion blender once sweet potato is soft and cooked. Add in ramen noodles and more stock if needed. Cook for a few minutes on medium heat over stove until ramen is cooked.

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