Recipe: Creamy Coconut Peanut Curried Soup

If you’re a fan of rich, creamy, and delicious flavours – you are going to absolutely LOVE this dish!

It’s incredibly satiating, loaded with good for you ingredients, and truly feels like an explosion of different flavours in your mouth.

This dish is perfect for a cozy night in (in any season!) – and despite looking like a long list of instructions – is relatively easy to make (I promise!).

I hope you enjoy!


– 1 Tbsp. Coconut oil 
– 1 clove garlic, minced
– 1 inch piece ginger, grated 
– 1 Tbsp. Red curry paste 
– 1/4 tsp. turmeric powder
– 1/4 tsp sea salt 
– Black pepper to taste (a few sprinkles)
– 1 stalk lemon grass, sliced, tough outer part removed. See NOTE
– 2 large carrots, thinly sliced into disks
– 1 medium bell pepper, thinly sliced 
– 100g tofu, cubed 
– 2.5 – 3.5 cups water 
– 1/2 cup all natural peanut butter 
– 1 can coconut milk (full fat) 
– 1 Tbsp. lime or lemon juice 
– 1 tbsp tamari 
– 1 Tbsp. raw cane sugar 
– Noodles (approx. 200g) I recommend a thick rice noodle or a whole wheat udon noodle 
– Cilantro for garnish 
– Optional: 1 tsp chilli flakes for garnish (IF you like some spice)


– Place a large dutch oven or pot on the stovetop and turn on to medium heat 
– Add coconut oil to your pot and allow it to melt 
– Just as the oil has melted, add your grated garlic and ginger 
– Allow them to saute for 2-3 minutes
– Next add your curry paste, turmeric, sea salt, and black pepper 
– Allow them to continue to sauté for 2-3 minutes
– Next, add your carrots, bell pepper, tofu, and lemon grass * See NOTE 
– Allow the veggies and tofu to saute for 5 or so minutes on medium high heat. You want them to be softening but not getting mushy 
– Next, add the water (start with 2.5 cups), peanut butter and coconut milk 
– Ensure the peanut butter gets properly dispersed throughout the mixture by breaking it up with a spoon or spatula – do this really well
– Next, add the lime (or lemon) juice, tamari, and raw cane sugar 
– Once the mixture begins to bubble, turn to low heat and allow to simmer for 15-20 minutes (or even longer) 
– In the meantime, cook the noodles according to package directions. Then drain and rinse with cold water
– Place noodles into the curry pot and ensure they are dispersed well throughout 
– Once you’ve added your noodles, take a look at the consistency of the liquid. Note that it WILL thicken up once removed from the heat. If you’d like more of a soup consistency, add additional water. If you’d like more of a curry consistency, keep it as is. 
– Give a taste test to the broth and adjust as needed. I often add an additional pinch of sea salt 
– Now it’s time to serve into bowls! If you decided to keep your lemon grass large/ not chop it – be sure to remove before serving. Now is a good time to remove it (but you can also keep it in the pot if you’re not serving it all up right away (this dish make for great leftovers!) as it will continue to flavour things
– Garnish the bowls with fresh cilantro and optional chilli flakes 

NOTE: There are a few ways you can add lemongrass to this dish. 1) chop it up into super fine slices – it will add a touch of crunch/ texture 2) Chop it into larger pieces (like 3-4) and allow it to simmer in the soup but do not use for serving 3) If you’re still new to lemongrass flavour – pop the stick in whole (removing the outer layer and bottom root) and then remove when serving. All are great options – it just depends on what you prefer 🙂 I typically do option 2 (you still get max flavour but no crunchy bits in your soup)

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