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?)
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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.
[adthrive-in-post-video-player video-id=”5zBNI9F7″ upload-date=”2018-07-06T20:27:13.000Z” name=”THAI COCONUT PEANUT SOUP REC” description=”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.”]
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.
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!
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.
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!
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).
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).
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!
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!
Amazing flavors.. taste exactly like our local Thai for 14.00! Love that is so versatile!
My tweak: I doubled the onions-hubby and I both love..and added mushrooms, again love love…I used shirachi sauce instead of chili paste and the aminos instead of soy sauce. I forgot dried cilantro at store so just used good 1/2 or more actually of fresh.
For anyone who dislikes coconut out there, you would never even know it’s in the recipe, you will not taste it but is what pulls all the flavors together. I also made noodles, only for hubby who need the extra. The soup is the best I’ve made, hubby hummed when eating ☺️
You should tweak your directions. It is unclear from reading them that you add the two amounts of soy sauce at two different times. The video demonstrates that they are added at two different times, but that is not reflected in your directions. I saw another comment above that found it confusing as well.
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!
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!
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
Amazing flavors.. taste exactly like our local Thai for 14.00! Love that is so versatile!
My tweak: I doubled the onions-hubby and I both love..and added mushrooms, again love love…I used shirachi sauce instead of chili paste and the aminos instead of soy sauce. I forgot dried cilantro at store so just used good 1/2 or more actually of fresh.
For anyone who dislikes coconut out there, you would never even know it’s in the recipe, you will not taste it but is what pulls all the flavors together. I also made noodles, only for hubby who need the extra. The soup is the best I’ve made, hubby hummed when eating ☺️
Debbie thank you so much for this! It really brightened up my day 🙂
You should tweak your directions. It is unclear from reading them that you add the two amounts of soy sauce at two different times. The video demonstrates that they are added at two different times, but that is not reflected in your directions. I saw another comment above that found it confusing as well.
Thank you for the comment Lori. I will look into this now. How did the recipe go for you generally?
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!
Excellent Thai flavor. I am currently addicted!
Made this soup tonight and it was great! It was full of flavor. Absolutely loved it! It tasted as if I got it from a Thai restaurant.
This is a lovely soup thanks for sharing I made it two times this week I am addicted lol