Jennifer's Thai Curried Peanut Soup Recipe - Allrecipes.com
Jennifer's Thai Curried Peanut Soup Recipe
  • READY IN 1 hr

Jennifer's Thai Curried Peanut Soup

Recipe by  

"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!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 cups Change Servings
ADVERTISEMENT
  • PREP

    25 mins
  • COOK

    35 mins
  • READY IN

    1 hr

Directions

  1. Melt the butter in a large sauce pan over medium heat. Cook the celery and onion in the butter, stirring frequently, for 5 minutes. Add the garlic and cook another 2 minutes. Stir in the flour, curry powder, and red pepper; cook and stir 1 minutes. Pour in the chicken broth and bring to a boil. Reduce heat to low and simmer 20 minutes, stirring frequently. Mix in the coconut milk and peanut butter; continue to heat while stirring until completely heated through. Remove from heat.
  2. Pour the soup in small batches into a blender or food processor and blend until smooth. Pour into bowls and garnish with chopped peanuts to serve.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Mar 26, 2008

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!

 
Most Helpful Critical Review
Jun 24, 2014

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.

 

17 Ratings

Nov 14, 2012

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.

 
Mar 24, 2008

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!

 
Apr 26, 2011

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.

 
Jan 02, 2009

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!

 
Nov 17, 2008

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!

 
Sep 08, 2013

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.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 511 kcal
  • 26%
  • Carbohydrates
  • 17.9 g
  • 6%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 45.9 g
  • 71%
  • Fiber
  • 5.6 g
  • 22%
  • Protein
  • 15.9 g
  • 32%
  • Sodium
  • 350 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Top Dessert Recipes
Top Dessert Recipes

Rated, reviewed, and ready to satisfy your sweet cravings.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

The Best Thai Coconut Soup

A delicious, must-have soup recipe.

Spicy Chicken Thai Soup

See Chef John’s tasty version of spicy Thai chicken soup.

The Best Thai Peanut Sauce

See how to make a simple no-cook peanut sauce.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States