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.
Thai Coconut Soup
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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?)
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.
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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, coconut milk, and 2 tbsp of soy sauce and bring to a boil.
I love this soup! I can’t believe I made a soup that tastes just as good as it would at a Thai restaurant. It has just the right amount of heat and the coconut peanut taste is awesome. Definitely making it again!
Hi, I can’t get fresh cilantro, is it okay to just use dried cilantro and if so, how much.
I love this soup! I can’t believe I made a soup that tastes just as good as it would at a Thai restaurant. It has just the right amount of heat and the coconut peanut taste is awesome. Definitely making it again!
Glad you liked it Cara! Thank you!