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A heartwarming blend of Thai flavors and creamy peanut undertones, this soup will transport you straight to the streets of Thailand. Paired with the crunchy peanut butter croutons, it’s a match made in culinary heaven. This recipe serves six, making it perfect for a dinner party or family gathering.


  • For the Soup:
  • 2 large sweet potatoes
  • 2 tablespoons peanut oil, divided
  • 1/4 of an onion, diced
  • 1 jalapeno, chopped (remove the seeds for less heat)
  • 1 large clove garlic, minced
  • 3 tablespoons Thai red curry paste
  • 3 cups canned coconut milk (about 1 1/2 cans)
  • 3 cups vegetable or chicken broth
  • 1/3 cup natural peanut butter
  • 3 tablespoons minced fresh cilantro (plus additional for garnish)
  • Salt and pepper to taste
  • 1/2 teaspoon cayenne (optional)
  • 1/2 cup roasted peanuts, chopped (for garnish)
  • For the Grilled Peanut Butter Croutons:
  • 8 slices whole wheat bread
  • 8 tablespoons peanut butter (or more, if desired)
  • Butter or oil for the pan


  1. Preparing the Soup:
  • Preheat your oven to 400°F.
  • Use a fork to prick the sweet potatoes all over. Bake them directly on the oven rack until they’re tender (this should take around 50-60 minutes). Allow them to cool for 10 minutes.
  • Once cooled, peel the sweet potato skin using your hands. Mash the peeled potatoes in a bowl and set aside.
  • In a medium-sized soup pot, heat a tablespoon of peanut oil over medium heat. Add in the diced onion and sauté until it softens.
  • Add the chopped jalapeno and minced garlic, and sauté for another minute.
  • Mix in the Thai red curry paste. Pour in the coconut milk and broth, stirring until combined.
  • Add the mashed sweet potato to the pot and blend everything using an immersion blender. If you don’t have one, you can transfer the mixture to a blender or food processor, then pour it back into the pot.
  • Stir in the peanut butter, minced cilantro, cayenne, and a pinch of salt and pepper.
  • Mix in the remaining peanut oil and adjust the seasoning if needed.
  • Serve the soup hot, garnished with the peanut butter croutons, chopped peanuts, and fresh cilantro.

2. Making the Peanut Butter Croutons:

  • Toast each bread slice and generously spread peanut butter on top.
  • In a skillet heated over medium flame, melt a dollop of butter or pour some oil. Grill each peanut butter toast for about 2-3 minutes on each side or until they turn golden brown.
  • Once grilled, cut them into squares and serve alongside the soup.

Enjoy this delightful soup with a crunchy twist, perfect for those who want to experience a unique blend of flavors and textures!


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