Thai Coconut Peanut Soup
This Thai Coconut Peanut Soup recipe is not only super yummy but super easy too. The combination of chicken, chili paste, peanut butter, coconut milk, and spices all in a thai chicken soup makes this the perfect way to warm up when you’re chilled to the bone.
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I’ve mentioned before here on the blog that I love peanut butter and that I like to put it in as much food as possible. However, my husband doesn’t believe that peanut butter belongs with dinner (because he’s crazy).
So when I made him try the Thai Coconut Peanut Soup, I was nervous and he was hesitant.
The verdict? A winner! He said it didn’t make him think of peanut butter and it blended together nicely. Winning! (Are we still saying that? No? Just me?)
Related: Kickin’ Chicken Kebabs with Spicy Peanut Sauce
Canadian Chicken
Canadian Chicken facts:
- Canadian chicken is grain-fed, free of hormones and steroids.
- Canadian chicken is raised here in Canada according to nationally-set, mandatory food safety, and animal care standards.
Did you know that 80% of Canadians want to see a mark that shows that the chicken they’re buying is Canadian? The solution is the logo above. Whenever you buy chicken with the Raised by a Canadian farmer logo, you’re buying chicken raised by a registered Canadian chicken farmer, who is subject to our mandatory and auditable programming for things like food safety and animal care.
If you don’t see the logo at your local grocery store, ask for it! I don’t have it at the store I frequent, so I put in a suggestion.
Thai Coconut Peanut Soup
This list of ingredients in the Thai Coconut Peanut Soup is longer than the typical recipe here on The Bewitchin’ Kitchen but don’t let that stop you. The length may seem a little overwhelming, but it’s not. It takes only a few minutes to throw it all together, I promise.
Check it out: If you like this recipe then you will LOVE these Coconut Curry Chicken Meatballs.
Thai Coconut Soup Ingredients
Here’s what you need for this Thai coconut chicken soup
- Coconut oil
- Chicken breast
- Garlic
- Shallots
- Red Bell Pepper
- Cilantro
- Liquid Aminos (or soy sauce)
- Limes
- Peanut Butter
- Chili Paste
- Cumin, salt, pepper
- Chicken broth
- Coconut milk
- Peanuts
(or soy sauce)
How to make Thai Coconut Peanut Soup
Thai Coconut Peanut Soup
This Thai Coconut Peanut soup recipe makes a delicious and easy dinner. Made with chicken, chili paste, peanut butter, coconut milk, and spices.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10 cups
Calories 333kcal
Ingredients
- 1 tbsp coconut oil
- 1 lb chicken breast cubed
- 5 cloves garlic minced
- 2 shallots diced
- 1 red pepper chopped
- 1/2 cup cilantro fresh, chopped
- 1/3 cup liquid aminos or soy sauce
- Zest of 1 lime
- 1/3 cup peanut butter
- 1/4 cup lime juice
- 3 tbsp chili paste
- 2 tbsp soy sauce/liquid aminos
- 2 tsp dried cilantro flakes
- 1 tsp cumin
- 1 salt pinch
- 1 black pepper pinch
- 6 cups chicken broth
- 2 14oz cans coconut milk
- 1/2 cup raw peanuts chopped
- optional: bird's eye pepper sliced.
Instructions
- In a large pot, heat the coconut oil over medium heat and saute the garlic, shallots, and red pepper until soft.
- Add the chicken, cilantro, liquid aminos/soy sauce, lime zest and juice, peanut butter, chili paste, dried cilantro, cumin, salt, and, pepper. Combine over the heat for about 4-5 minutes, stirring constantly.
- Add the chicken broth and coconut milk, bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Top with cilantro, peanuts and birds eye pepper.
Video
Nutrition
Serving: 1cup | Calories: 333kcal | Carbohydrates: 12.3g | Protein: 16.4g | Fat: 25.6g | Saturated Fat: 18.9g | Cholesterol: 33.3mg | Sodium: 892.5mg | Fiber: 0.9g | Sugar: 4.1g
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This soup looks absolutely amazing! I love all the ingredients, especially the addition of the peanut butter. I get tired of chicken so I may replace with shrimp. I’ve been meaning to buy some liquid aminos, but have been using soy sauce in the meantime (since I seem to forget every time I’m at the store). I also like to use fish sauce as a replacement as well. I can’t wait to give this a try!
I can’t handle fish sauce, so I didn’t but I bet it would make a delicious addition (for those who like it 😉 ). Shrimp would be yummy too!
How much peanut butter? What kind of chili paste (red, green or)? Looks good. Thanks!
Thanks for pointing out I forgot how much PB! 1/3 cup…and chili paste was red. Don’t mistake it for curry paste, it’s the chili paste. I believe it’s the same as the sambal oek.
Looks yummy and colorful! Thank you for sharing with us at #HomeMattersParty .We would love to have you again next week.
I made this last night and it was awesome.
Made this last night using chili garlic sauce instead of chili paste and the flavour was on point. Next time I will add some rice to make it a bit heartier!
So glad you liked it!
I made this tonight, with some minor tweaks…it was DELICIOUS! No doubt would be the same made as is, thank you so very much for sharing the ‘yum’!!
You’re welcome! Thanks for leaving a review 🙂
Since I live alone, if I wanted to freeze this should I hold off on putting the coconut milk in it except for the amount I’m going to eat that night and then add the coconut milk to it when I heat it up? I know coconut milk goes wonky after it freezes (from experience lol).
Hi Debbie,
I have never frozen coconut milk before (aside from making ice cream) so I’m not sure. If you think that would work best, then sure 🙂
Made the recipe exactly as written (well I added extra garlic because garlic!) and very little lime zest since I don’t have the patience
Very very delicious ! However it really needed a host of vegetables (I’m thinking mushrooms, sprouts, broccoli, not the biggest sweet potato fan but could see this being delicious in here) etc etc. Without the added veggies it’s just mostly broth (delicious but not for an actual meal).
What type of peppers are floating in the soup in the images?!
Bird’s Eye Peppers, I just used them for garnish 😉
The recipe calls for soy sauce and dried cilantro but does not give instructions when they go into the soup or if they are a topping?
Thanks for catching this! Just chuck it all in there 😉 To be totally honest, I’m wondering if I added more of my notes so I’ll have to make this again. However, the ratings are still good so maybe I’m in the clear 😉
My husband always requests this soup. I must admit it is a little too spicy for me, but I power through it (with lots of drinks of water) because the taste is so amazing. I also added 2 cups of cooked rice because the soup is like a broth without it. Adding more vegetables would also be a great idea. But the flavor of this soup is out of this world!