Description
A rich and creamy peanut soup infused with warm spices and coconut milk, topped with golden sesame crusted halloumi cubes for the perfect balance of texture and flavor.
Ingredients
Scale
- 1 block (8 ounces) halloumi cheese, cut into cubes
- 1/4 cup sesame seeds
- 1 cup natural peanut butter
- 1 tablespoon red curry paste
- 1 can (13.5 ounces) coconut milk
- 3 cups vegetable broth
- 1 medium red bell pepper, diced
- 1 medium carrot, thinly sliced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon chili flakes
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a large soup pot over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté for 3 to 4 minutes until softened and fragrant.
- Stir in the red curry paste and cook for 1 minute to release its aroma.
- Add diced red bell pepper and sliced carrot. Pour in the vegetable broth and coconut milk. Bring to a gentle simmer.
- Gradually stir in the peanut butter until fully blended and smooth.
- Add soy sauce, chili flakes, salt, and black pepper. Simmer for 10 to 15 minutes until the vegetables are tender.
- Stir in the lime juice and adjust seasoning if needed.
- Press the halloumi cubes into the sesame seeds to coat all sides.
- Heat a skillet over medium heat and sear the sesame coated halloumi cubes for 2 to 3 minutes per side until golden and crisp.
- Ladle the soup into bowls and top with the golden sesame halloumi cubes before serving.
Notes
- Stir the peanut butter gradually to prevent clumping.
- Sear the halloumi just before serving to keep it crisp.
- Adjust lime juice at the end to brighten the flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 7g
- Sodium: 720mg
- Fat: 41g
- Saturated Fat: 15g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 40mg