1½ cups low fat broth of choice (I used turkey broth made from bouillon)
½ cup unsweetened almond or coconut milk (from a carton - not the canned kind)
Additional bouillon for a stronger flavor, if desired
1 T tomato paste
2 T defatted peanut flour (or more, to taste; you could also use 1 T natural peanut butter for an S option)
¼ cup Rotel-style tomatoes
Chopped nonstarchy veggies of choice (clean out your fridge...I used green onion, mushrooms, spinach, and onion...broccoli would be good)
Up to 4 oz. lean protein of choice, such as chopped cooked chicken breast
½ tsp. chili powder
Dash of red pepper
¼ tsp. garlic powder
Salt to taste (if needed)
Sprinkle of peanuts, optional (S option)
Instructions
Stir all ingredients together in a small saucepan and simmer until the vegetables are soft and everything is warmed through. The longer you simmer, the better the flavors. Serves 1 (feel free to make a larger batch, if desired).
Use a homemade bone broth for optimum health benefits!
Recipe by Briana Thomas at https://www.briana-thomas.com/my-take-on-thai-soup/