Soup of the Day: Satay Soup

During pretty much my entire childhood, I didn’t consider soup a real meal. Soup was the watery stuff you got at grandmother’s birthday, and the only good things that came with it were warm baguettes or prawn crackers.

My mother reeled me into soup-loving territory with the promise that this soup had peanut butter. Lots of it. And if there’s something I love, it’s peanut butter. This recipe will make 4-5 servings.

To make it, you’ll need:

A picture of soup ingredients.
All you need for a nice soup. Sambal was too hot to be pictured.
  • 1 onion
  • 2 tablespoons oil
  • 1½ cubes of chicken bouillon
  • 1 liter boiling water
  • 175g peanut butter
  • 100g bean sprouts
  • Soy sauce
  • Sambal
  • 2 bananas/banana chips and/or prawn crackers for fanciness

My small experience with American peanut butter is that it’s much sweeter than the Dutch version. So try to find an unsweetened one, or go big with the soy sauce and sambal to get that little spicy angle.


  1. Peel and finely cut the onion.
  2. Heat the oil in a soup pan and fry the onion until it’s soft and brown.
  3. Add water and stock, making sure the stock dissolves completely.
  4. Add soy sauce (I fill the top of the bottle as measurement).
  5. When boiling, add peanut butter. Keep stirring until it’s smooth. For the spicy angle, add (some) sambal.
  6. Lower the temperature, and let the soup simmer for 15 minutes. Add the bean sprouts at the last five minutes.
  7. Sprinkle before serving with some more bean sprouts and pieces of banana. If there are prawn crackers left, serve them as well.
A picture of a bowl of soup with prawn crackers.
A bit messy, but so tasty.

By freckle [M]

Freckle can't decide between writing fact or fiction, so she does both, on a very regular basis, and sometimes even for money.

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