Curried Coconut and Peanut Soup

    (20)
    1 hour

    Curry powder, coconut milk and peanut butter creates this deliciously warming soup. It's great on its own or with crusty bread and a light salad.


    21 people made this

    Ingredients
    Serves: 6 

    • 30g butter
    • 3 sticks celery, finely chopped
    • 1 small onion, finely chopped
    • 1/2 teaspoon finely chopped garlic
    • 2 tablespoons plain flour
    • 2 tablespoons curry powder
    • 1/4 teaspoon chilli pepper or crushed chillies to taste
    • 800ml chicken stock
    • 1 (400g) tin coconut milk
    • 260g creamy peanut butter
    • 75g peanuts, chopped

    Method
    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    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 chilli; cook and stir 1 minutes. Pour in the chicken stock and bring to the 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 liquidiser and blend until smooth. Pour into bowls and garnish with chopped peanuts to serve.
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    Reviews & ratings
    Average global rating:
    (20)

    Reviews in English (17)

    0

    Really nice warming soup! Will def be making again!  -  16 Oct 2013

    by
    14

    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!  -  26 Mar 2008  (Review from Allrecipes US | Canada)

    by
    7

    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.  -  28 Dec 2011  (Review from Allrecipes US | Canada)

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