Spicy Thai Soup

This was sort of spin-off of “Light Peanut Stirfry” because we had no onions but instead, lots of leeks. I thought that leeks were more suited to soup than stir-fry. I wasn’t expecting such tasty results, so unfortunately I didn’t have the camera or even a pen and paper handy… but here’s what I think what I did:


1 leek, chopped, including green stems
2 medium carrots, chopped into small cubes
4 heads of baby bok choy, chopped
3-4 tbsp tamari or soy sauce
4 cups water
2 heaping tbsp smooth natural peanut butter
1-2 tbsp garlic chili sauce


  1. In a small pot, bring water and tamari to a boil over medium high heat.
  2. Stir in leeks and chopped carrots. Cover and cook for 10-15 minutes, stirring occasionally.
  3. Stir in peanut butter and garlic chili sauce. Add bok choy. Stir.
  4. Cook uncovered for another 5-7 minutes to soften bok choy slightly.

Serves: 4

Approximately 197 calories and 5.8 grams of fat per serving.

Optional Addition: You may wish to add cooked pasta (rotini, macaroni) to bulk this up.


~ by AmyLL on November 8, 2007.

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