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.
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.
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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!
Yummy! I made this tonight for dinner. It was really good. I didn’t have soy sauce so, I used Worcestershire sauce instead. It was a great substitute. If it didn’t show up I gave it 5 stars. Thanks for sharing this recipe!!
I made this tonight! I wish I had known about this when I lived in PA – it warms you to your bones! I added a handful of broccoli and mushrooms. I didn’t have chili paste so I substituted with tomato paste, a dash of hot sauce, a few dashes of chili powder and red pepper flakes; and no cilantro because I’m not a fan. Just the right amount of spice and heat for me! Five stars with the addition of the veggies 🙂
Hi I’d like to make this for a school party where I have to drop it off 2 hours early in a crock pot. Would rice last ok if I put it in the soup 3 hours before consuming or will it get soggy? Do you think brown rice would be better than white? Thank you!
It should be fine, I had leftovers and didn’t notice anything bad. That being said, double-check with your school as most schools do not allow peanuts or nuts of any sort.
Hi, I just came to thank you for this gorgeous recipe. I made it a few days ago and I’m so happy to tell you how much we enjoyed it! It’s so comforting, rich, savory. Delicious! I’m just craving for it. Looking forward to make it again. Best,
I forgot to tell you that I must say I made some changes from the original recipe. I used red curry paste instead of chili paste and I also added some noodles to make it more loaded. Gorgeous!
Hey Emily. It would alter the taste. I don’t feel that the coconut milk makes it taste like coconut though. Maybe try an almond milk (that being said it will again taste different and be super thin).
Hello! This looks absolutely incredible. Do you know if this can be made in the crockpot and if so, would you recommend simply throwing all of the ingredients in together? Thank you!
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!
Yummy! I made this tonight for dinner. It was really good. I didn’t have soy sauce so, I used Worcestershire sauce instead.
It was a great substitute. If it didn’t show up I gave it 5 stars. Thanks for sharing this recipe!!
That is amazing! Thank you Janet and thank you for the delicious ingredient swap!
I made this tonight! I wish I had known about this when I lived in PA – it warms you to your bones! I added a handful of broccoli and mushrooms. I didn’t have chili paste so I substituted with tomato paste, a dash of hot sauce, a few dashes of chili powder and red pepper flakes; and no cilantro because I’m not a fan. Just the right amount of spice and heat for me! Five stars with the addition of the veggies 🙂
That’s awesome Emily. I agree broccoli in this is delicious!
Hi I’d like to make this for a school party where I have to drop it off 2 hours early in a crock pot. Would rice last ok if I put it in the soup 3 hours before consuming or will it get soggy? Do you think brown rice would be better than white? Thank you!
It should be fine, I had leftovers and didn’t notice anything bad. That being said, double-check with your school as most schools do not allow peanuts or nuts of any sort.
Hi,
I just came to thank you for this gorgeous recipe. I made it a few days ago and I’m so happy to tell you how much we enjoyed it! It’s so comforting, rich, savory. Delicious!
I’m just craving for it. Looking forward to make it again.
Best,
I forgot to tell you that I must say I made some changes from the original recipe. I used red curry paste instead of chili paste and I also added some noodles to make it more loaded. Gorgeous!
Hi Yolanda! Thank you so much for letting me know your thoughts 🙂 I”m so happy you liked it!
I am just making this soup: is it 1/3 cup and 2 TBSP of soy/aminos? It seems like a lot of soy.
Yup 🙂
Looks delicious! Wondering if I can use plain yogurt as I hate coconut?! 🙂
Hey Emily. It would alter the taste. I don’t feel that the coconut milk makes it taste like coconut though. Maybe try an almond milk (that being said it will again taste different and be super thin).
Hello! This looks absolutely incredible. Do you know if this can be made in the crockpot and if so, would you recommend simply throwing all of the ingredients in together? Thank you!
Hey Christina,
I haven’t tried it in the slow cooker myself, but I don’t see why not. I’d try tossing it all in at once, it’s just easier that way 😉
Randa