Jennifer's Thai Curried Peanut Soup

Jennifer's Thai Curried Peanut Soup

JenniferandRichmond Harris 1

"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!"

Ingredients 1 h {{adjustedServings}} servings 511 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 511 kcal
  • 26%
  • Fat:
  • 45.9 g
  • 71%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 350 mg
  • 14%

Based on a 2,000 calorie diet

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  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.
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Reviews 15

  1. 18 Ratings


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!


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!