Thai Peanut Chicken Soup
Thai Peanut Chicken Soup is a rich, creamy, and flavorful dish combining peanut butter, coconut milk, red curry paste, and tender shredded chicken. A touch of lime juice balances the bold flavors, making this soup comforting yet refreshing.
Equipment
- Large pot For cooking the soup
- whisk For mixing the peanut butter into the broth
- Ladle For serving
Ingredients
- 1 pound chicken breast or thighs boneless and skinless
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 teaspoon ginger grated
- 2 tablespoons red curry paste
- 4 cups chicken broth
- 1 can coconut milk full-fat
- ½ cup natural peanut butter unsweetened
- 2 tablespoons soy sauce
- 1 large lime juiced
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper adjust to taste
- ¼ teaspoon red pepper flakes optional, for extra spice
- ¼ cup fresh cilantro chopped, for garnish
- ¼ cup chopped peanuts for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and ginger, and sauté until fragrant, about 2-3 minutes.
- Stir in red curry paste and cook for another minute to release its flavors.
- Pour in the chicken broth and coconut milk. Whisk in the peanut butter until fully dissolved.
- Add the chicken breasts or thighs and bring to a gentle simmer. Cover and cook for 15-20 minutes until the chicken is tender.
- Remove the chicken from the pot, shred it using two forks, and return it to the soup.
- Stir in soy sauce, lime juice, salt, and black pepper. Adjust seasoning as needed.
- Ladle into bowls and garnish with fresh cilantro and chopped peanuts before serving.
Notes
- For extra thickness, add an extra tablespoon of peanut butter.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- Pair with jasmine rice, noodles, or fresh vegetables for a complete meal.
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