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Senegalese Peanut Soup

"The soup should be silky and smooth, but not thick. It should be spicy, but not too hot. It should have a sharpness of tomato and lemon, but not be sour. It should taste of peanuts, but not of peanut butter." The original description is spot on and summarizes the taste perfectly!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 -6
Author Andrea @ French Pressed Kitchen


  • 1 large onion chopped
  • 2 garlic cloves minced
  • 1/4 teaspoon cayenne pepper
  • 2 Tablespoons coconut oil
  • 1/4 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)
  • 3/4 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 3/4 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!


Recipe adapted from Food.com (http://www.food.com/recipe/senegalese-chicken-and-peanut-soup-109454)