Recipe by JenniferandRichmond Harris
"Umm Mm good! Peanut and curry are blended together for a very unique and creamy textured soup. It goes great with some warm sourdough bread and a light salad since it's such a rich and hearty soup! This is a very unique and definitely different recipe, but definitely will be a staple for our household!"
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2 (14.5 ounce) cans
1 (14 ounce) can
creamy peanut butter
Fabulous recipe! I followed it almost exactly, with just a few changes for health purposes, and it was great. Nutrition info for this is very high in sodium, fat, and cholesterol, but I use reduced sodium chicken bouillon and light coconut milk, as well as Smart Balance as opposed to butter. Easy ways to make this soup healthier without cutting out on taste. Will definitely be making this recipe again!
We're vegan, so I replaced the butter with soy margarine and used vegetable stock. I also added a few Middle Eastern spices, as with just the curry powder and red pepper it was still quite bland.
I made this soup using the peanut butter sparingly because of a review. For our tastes I'm glad I did. Even cutting it by half was too strong for us. So next time I will add the peanut butter by tablespoonfuls at a time, tasting after each addition. Otherwise, it is a good full flavored soup. A little goes a long way and is good with toasted buttered bread points. I feel it's more for a Thai starter dish before the actual main meal because of the richness. The soup takes on a much better flavor after sitting for a few hours. Makes all the difference. Update: After making this a few times now, I only use 1/2 can coconut milk. (We just like the flavor better.) Another update: I've noticed some brands of peanut butter are milder than others, thus taking more.
This was really nice, velvety smooth with a strong curry and peanut flavor. I increased the recipe by 50% to feed the starving Byrdboys. It didn't turn out as thick or sweet as I wanted, so I added a little sugar and some cornstarch mixed with coconut milk near the end. Garnished with peanuts & chopped cilatro. Mixed leftovers with cooked chopped chicken - awesome. Thanks Jennifer!
This soup is freaking amazing. I am single and live alone, up in the mountains, and I love to make soup. This is a great one, and it freezes very well also.
A very good recipe, especially if you are craving something a little bit different. Made a few tweaks to give it some extra Thai zing. Added some cilantro, 1/2 cup of plain yogurt and cooked rice noodles. The end result was very delicious!
This was delicious! I wasn't sure which kind of curry powder to us, so I used 1 tablespoon of hot and 1 of sweet and it balanced the flavors nicely. Don't forget the handful of chopped peanuts for garnish - it was a really nice addition!
Made this for a Thai themed party and it went over smashingly. I skipped the pepper and used mild curry. Lite coconut, reduced sodium broth and reduced fat peanut butter but everyone love it. I double the recipt and got about 9-10 cups out of it. Fab...def making again.
* Percent Daily Values are based on a 2,000 calorie diet.
Jennifer's Thai Curried Peanut Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 511
** Calories from Fat: 413
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