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Ingredients
| salted butter: 2 tsp |
| celery: 2 stalks |
| onions (chopped): 1/4 cup |
| garlic (crushed): 1/2 tsp |
| all-purpose flour (unsifted): 2 Tbl |
| curry powder: 2 Tbl |
| red pepper flakes: 1 pinch |
| chicken broth: 14.5 oz |
| canned coconut milk: 1 cup |
| peanut butter: 1 cup |
| peanuts: 1/2 cup |
Jennifer's Thai Curried Peanut Soup
Credit: allrecipes.com
User rating:
-
Prep Time
25 min -
Cook Time
35 min -
Servings
6 serving(s)
Tags
- 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.
- 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.