Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Thai Peanut Soup

1/3 cup finely chopped onion
1/3 cup finely chopped celery
2 T. finely chopped red sweet pepper
1 T. margarine or butter
3 T. all-purpose flour
1 t. finely shredded lemon peel
¼ t. ground red pepper
1 (14-oz.) can chicken broth (about 1¾ cups)
1 (13½-oz.) can unsweetened coconut milk (about 1½ cups)
½ cup creamy peanut butter
1 T. soy sauce
¼ cup chopped peanuts (optional)
2 to 3 t. snipped fresh cilantro (optional)
4 to 5 thin red sweet pepper strips (optional)

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In a medium saucepan cook onion, celery, and finely chopped red sweet pepper in hot margarine or butter about 4 minutes or until vegetables are tender, stirring occasionally. Stir in flour, lemongrass or lemon peel, and ground red pepper. Add chicken broth and coconut milk all at once. Cook and stir until mixture is slightly thickened and bubbly. Cook and stir for 1 minute more. Add peanut butter and soy sauce; stir until well blended and heated through. If desired, top each serving with peanuts, cilantro, and red pepper strips. Makes 8 appetizer or side-dish servings. Cooking Tip: To make a more hearty soup, add 1 to 2 cups of cooked chicken breast cut into bite-sized pieces.

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