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  Thai chiles for Indonesian Spicy Peanut Soup

Note: Use a natural peanut butter, with no added sugar, to make the best Indonesian Spicy Peanut Soup.

Ingredients:

*1 medium onion, finely chopped
*2 stalks Indonesian (or other celery), finely chopped
*2 or more cloves garlic, mashed with a pinch of salt
*peanut or other vegetable oil for frying
*1 tbs Indonesian (or other) curry powder, heat according to preference
*1 Thai-type red chille, minced or a pinch of red chile flakes
*3 tbs corn flour

*8 c chicken stock, vegetable stock or water
*2 c smooth, natural peanut butter
*1/2 cup coconut milk
*salt and freshly ground black pepper to taste
*coriander/cilantro leaves and crushed salted peanuts to garnish 

Preparation:

Heat 2 or 3 tablespoons oil, over medium heat, in a heavy sauce pan. Add the onion, celery and garlic. Fry gently until the vegetables are softened but not browned. Add in the curry powder, red chile or flakes and the cornflour. Mix well and continue to cook for another 2 to 3 minutes.

Add the stock or water and bring to a boil while stirring hard; a whisk can be useful here. Make certain the roux has dissolved completely in the liquid without any lumps. Reduce the heat and simmer, covered, for about 15 minutes. Stir from time to time.

Strain the soup; return it to the rinsed-out saucepan. Reheat the soup gently and stir in the peanut butter. When all the peanut butter has been incorporated without lumps, mix in the cream. Season the peanut soup to taste with salt and pepper. Warm the Spicy Peanut Soup through without boiling.

Garnish each serving of Spicy Peanut Soup with the crushed peanuts and coriander/cilantro.

Serve Spicy Peanut Soup with Chapattis, Spicy Meat Dumplings, Bombay Potatoes and Tomato Chutney for a Bollywood style  meal.