Reviewed: Sep. 26, 2011

I thought this was just okay, but my bf loved it. I used coconut milk in place of the whipping cream and added chicken and red pepper flakes. Next time, I might try adding curry paste like other have suggested. I felt like it needed a bit more heat.

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1 user found this review helpful

Reviewer:

bsp09

Cooking Level: Intermediate

Home Town: Phoenix, New York, USA

Living In: Selinsgrove, Pennsylvania, USA

Reviewed: Jan. 4, 2011

Coconut milk and red chili paste make this +++++!

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5 users found this review helpful

Reviewer:

JennT

Cooking Level: Intermediate

Reviewed: Nov. 17, 2010

I like this recipe a lot, though I did alter it a bit. I used all the same measurement for the basic soup, but I substituted coconut milk for heavy cream, added shredded cooked chicken bits, used green onions, 2 tbsp. red curry paste, 1 tbsp. tarragon, and 1.5 tbsp. brown sugar. Ok, so this is really a different recipe, and I would have just customized it, but I'm not a supporting member.

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7 users found this review helpful

Reviewer:

Heather

Reviewed: Jun. 19, 2010

I made this recipe as-is and it has a great flavor. I found the texture a little odd though. I think I would prefer it a little smoother. But overall, very good.

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4 users found this review helpful

Reviewer:

cleomobile

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Apr. 21, 2010

Tried it just as it is written (for 9 serv) and it was great until I added the whipping cream. It lost too much of the peanut flavor. I added a brick of cream cheese, more peanut butter, a dash of Frank's Hot Sauce and garnished with spring onions-perfect!

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6 users found this review helpful

Reviewer:

LoveIsTheAnswer

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Reviewed: Dec. 13, 2009

My b/f loved this. My dad was not impressed. It was a "differnt flavor" I liked that it, it was something differnt for a fast weeknight meal.

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3 users found this review helpful

Reviewer:

strayredbolt

Reviewed: Nov. 22, 2009

I used green onion, no celery, and creamy natural peanut butter. While I'm not sure I'd like to eat a big bowl of this rich soup on its own, it is a really good go-along with a sandwich. Mine was a BLT.

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2 users found this review helpful

Reviewer:

gapch1026

Reviewed: Nov. 12, 2009

Wonderful! We made this for company dinner, and everyone absolutely loved it. Even the one who said he hated peanut butter! Can't wait to make it again.

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3 users found this review helpful

Reviewer:

StaceyAnnA

Cooking Level: Expert

Home Town: Sarasota, Florida, USA

Reviewed: Oct. 20, 2009

Use real butter in stead of margarine!!! It's absolutely delicious as is!!!! This is a true southern (Tennessee) peanut soup recipe. It's not meant to be "spicy." It tastes almost like the peanut soup served at a local Tea House owned by an older Tennessean woman.

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3 users found this review helpful

Reviewer:

gofreddygo

Reviewed: Oct. 20, 2009

This is soooo like my "doctored up" ramen chicken noodle soup. I like one person's idea of adding coconut milk. And instead of red pepper flakes, I like to use Cholula hot sauce: just the right level of hotness for my constitution! Other than the above, I add: leftover chicken or pork or shrimp; leftover or freshly chopped vegetable; lime juice and fish sauce, if I want some pad thai flavor; and anything else that might be lying around. :-) As you might guess, I'm a "fly by the seat of my pants" type of cook! LOL

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4 users found this review helpful