Indonesian Peanut Soup

To scratch the spicy coconut/peanut soup itch!

Ingredients:

1 tbsp peanut oil
1 medium onion, chopped
1 red bell pepper, chopped
2 garlic cloves
1 small hot chile, seeded and minced
1 tbsp minced fresh ginger
1/2 cup of CHUNKY natural peanut butter--no salt added
1 cup unsweetened coconut milk
1 tbsp fresh lime juice
4-5 cups of water
2 cups cooked rice, preferablu basmati or jasmine
freshly ground black pepper to taste
1/4 cup chopped peanuts, for garnish

1) Heat the oil in a large saucepan over meduim heat. Add the onion, bell pepper, garlic, chile and ginger and cook, stirring occasionally, until soft, about 5 minutes. One at a time, stir in the peanut butter, coconut milk, lime juice and water, blending well after each addition. Bring to a simmer and simmer for 15-20 minutes, until the vegetables are tender and the flavors are well blended.

2) Reduice the heat to low, add the rice, and season with pepper. SImmer for 5 minutes or until heated through. Serve hot, sprinkled with the chopped peanuts.

**You can also add other vegetables to this! Potatoes, straw mushrooms, string beans...get creative!***

Another idea...make a double recipe of this on a Sunday afternoon and keep in the fridge for a quick snack throughout the week!