Groundnut soup meets khao soi.
2 teaspoons sugar1 tablespoon fresh juice from 1 to 2 limesDirectionsCombine garlic, ginger, thick cilantro stems, and half of the chili in the bowl of a mortar and pestle . Sprinkle with about 1 teaspoon of salt. Pound into a rough paste and set aside. Thinly slice remaining half chili and set aside for garnish.Open 1 can of coconut milk and carefully spoon off about 3 tablespoons of the solid fat from the surface and place it in a large Dutch oven. Add 1 tablespoon of vegetable oil.
Cook until sweet potatoes are totally softened, about 15 minutes.Meanwhile, combine peanuts and remaining tablespoon oil in a medium skillet set over medium heat. Cook, tossing and stirring frequently, until peanuts are a deep golden brown, about 8 minutes. Immediately transfer to a bowl to prevent scorching.Transfer 1/2 cup of peanuts to a cutting board and roughly chop. Reserve for garnish. Transfer half of the remaining peanuts to the now-empty mortar and pestle.
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