Heat a large stock pot over medium high heat. Add canola oil and sauce onion until soft. Add garlic and ginger, cook for 1-2 minutes. Add curry powder, cayenne, and coriander and cook for another 2 minutes.
Add chicken broth, crushed tomatoes and little more salt. Stir together and simmer for 30 minutes, keeping the soup below a boil.
Put 1 cup of soup and the peanut butter in a blender and puree. Add back into the soup, stir and add chopped chicken sliced scallions to the soup. When ready to serve, remove from the heat. Ladle into bowls and top each with chopped peanuts and cilantro.