Oh hot damn, this is my jam.That was stuck in my head because Mr. P has been singing it here and there…but also because I get excited about sharing things like this amazing soup!!! This recipe is a throwback to college (I still have the paper print out) and still one of my favorites. It was originally inspired by one of my best friend’s visits to Rev Soup in Charlottesville, but now we have a recipe to call our own! It’s creamy // comforting // spicy // and delicious. Need I say more?
It starts like this: chopped onion + garlic, a WHOLE lotta curry powder (1/4 cup! Think of all the turmeric benefits!), a big old can of diced tomatoes, coconut milk and…a whole lot of peanut butter too. This definitely makes a hearty 4-6 servings so you can save leftovers for a rainy day! Don’t fear the fat because this recipe has a lot of it (good fats!).
The recipe originally calls for chicken but I modified it to use tofu – a little cheaper and easier to have on hand since it lasts so well. Both are great and work well. This time around we cooked the tofu first (lightly pan fry in a little oil), but I usually just throw it in with the liquid and let it simmer to pick up flavor. If using chicken, cook it first, then add to the pan. I’ll usually boil it to keep it simple, then dice it up to add to the soup.
This is serious delish, so if you try it let me know how it turns out.
- 1 large onion, chopped
- 2 garlic cloves, minced
- ¼ teaspoon cayenne pepper
- 2 Tablespoons coconut oil
- ¼ cup curry powder
- 2 Tablespoons red or yellow Thai curry paste
- 1 quart chicken or vegetable stock (about 4 cups or 32 ounces)
- 1 quart diced tomatoes with juice
- 1 pound tofu, diced (or sub chicken, about 4 cups cooked)
- ¾ teaspoon red chili paste
- 1 cup peanut butter
- 1 can (14 ounces) coconut milk (I used full fat)
- 1 bunch cilantro, chopped
- Juice of 1 lemon
- Crushed peanuts
- Saute the onion, garlic, and cayenne in oil until the onion is translucent.
- Stir in the curry powder and Thai curry paste; saute about 1 minute.
- Add the chicken stock and tomatoes, then bring to a gentle simmer.
- Add the tofu or chicken, then simmer about 5 minutes longer.
- Add in the peanut butter and stir until smooth, followed by the can of coconut milk.
- Turn the soup to low or off and add ¾ of the chopped cilantro (or as much as you want in the soup), and the lemon juice.
- Serve in bowls and top with the remaining cilantro and crushed peanuts. Enjoy!