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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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

511 calories; 45.9 g total fat; 10 mg cholesterol; 350 mg sodium. 17.9 g carbohydrates; 15.9 g protein; Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/26/2008
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! Read More
(15)

Most helpful critical review

Rating: 1 stars
08/17/2009
I had chosen this recipe because of the good ratings but was not pleased. I followed directions completely and it didn't turn out like the Thai restaurant. It tasted too much like peanut butter. My whole family disliked it and we ended up pouring it out. Read More
(2)
20 Ratings
  • 5 star values: 9
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
03/26/2008
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! Read More
(15)
Rating: 5 stars
03/26/2008
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! Read More
(15)
Rating: 4 stars
11/14/2012
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. Read More
(7)
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Rating: 4 stars
03/24/2008
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! Read More
(6)
Rating: 1 stars
08/17/2009
I had chosen this recipe because of the good ratings but was not pleased. I followed directions completely and it didn't turn out like the Thai restaurant. It tasted too much like peanut butter. My whole family disliked it and we ended up pouring it out. Read More
(2)
Rating: 5 stars
01/03/2011
I never review recipes and I am not a huge fan of soups.... but I absolutely LOVE this soup! I tweak the recipe by adding a store bought roasted chicken cubed and I really like the peanut butter flavor so I use a little extra and sustitue chunky PB. I don't put it in the blender I like it chunky! Thanks Jennifer! Read More
(1)
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Rating: 4 stars
01/02/2009
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! Read More
(1)
Rating: 5 stars
04/26/2011
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. Read More
(1)
Rating: 4 stars
11/17/2008
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! Read More
(1)
Rating: 2 stars
01/26/2011
Apparently we just do not like this kind of soup. We eat alot of different kinds of foods (culturally) and the only one who liked it was my husband - and there are six of us. Read More