There’s something truly comforting about a bowl of Thai Peanut Chicken Soup. It’s rich, creamy, and packed with bold, aromatic flavors that make every spoonful an experience.
The combination of tender chicken, coconut milk, peanut butter, and fragrant Thai spices creates a perfectly balanced dish—savory, slightly sweet, with just the right amount of heat.
I love how this soup comes together so easily, yet tastes like something you’d order from your favorite Thai restaurant. Whether you’re craving a cozy meal on a chilly evening or looking for a flavorful twist on traditional chicken soup, this recipe is sure to satisfy!
Is Peanut Soup Good For Health?
Yes, peanut soup is good for health. It has healthy fats, protein, and fiber. Peanuts support heart health and keep me full longer.
The soup also provides vitamins and minerals like vitamin E and magnesium. I enjoy it as a nutritious and satisfying meal.
How To Make Thai Peanut Chicken Soup?
Recipe Details
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Course: Main Course, Soup
Cuisine: Thai
Yield: 4 servings
Equipment Needed
- Large pot
- Whisk
- Ladle
- Cutting board
- Knife
- Measuring cups and spoons
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons red curry paste
- 4 cups chicken broth
- 1 can (14 ounces) full-fat coconut milk
- 1/2 cup natural peanut butter
- 1 pound boneless, skinless chicken breasts or thighs
- 2 tablespoons soy sauce
- 1 large lime, juiced
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (adjust to taste)
- 1/4 teaspoon red pepper flakes (optional, for extra spice)
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1/4 cup chopped peanuts (for garnish)
Instructions
Sauté The Aromatics
Heat the vegetable oil in a large pot over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté for about 2-3 minutes until they become fragrant and the onion turns translucent.
Incorporate The Curry Paste
Stir in the red curry paste, cooking for another minute to release its flavors fully.
Build The Broth
Pour in the chicken broth and coconut milk. Whisk in the peanut butter until it’s fully dissolved, creating a smooth, creamy base.
Add The Chicken
Place the chicken breasts or thighs into the pot. Bring the mixture to a gentle simmer, cover, and cook for 15-20 minutes until the chicken is tender and cooked through.
Shred The Chicken
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup, stirring well to combine.
Final Seasoning
Stir in the soy sauce, lime juice, salt, black pepper, and red pepper flakes (if using). Taste and adjust the seasoning as needed.
Serve
Ladle the soup into bowls and garnish with fresh cilantro and chopped peanuts. Serve hot.
Nutrition Facts Of Thai Peanut Chicken Soup
- Calories: 450
- Protein: 30 g
- Carbohydrates: 15 g
- Dietary Fiber: 3 g
- Sugars: 5 g
- Fat: 30 g
- Saturated Fat: 15 g
- Cholesterol: 70 mg
- Sodium: 800 mg
Serving Suggestions Of Thai Peanut Chicken Soup
Steamed Jasmine Rice: Serve alongside to soak up the flavorful broth.
Rice Noodles: Add cooked rice noodles directly into the soup for a heartier meal.
Crusty Bread Or Naan: Perfect for dipping and savoring every drop.
Fresh Lime Wedges: Offer on the side for an extra citrusy kick.
Tips And Variations Of Thai Peanut Chicken Soup
Vegetarian Version: Replace chicken with tofu or chickpeas and use vegetable broth instead of chicken broth.
Spice Level: Adjust the heat by adding more red curry paste or red pepper flakes to suit your preference.
Nut Alternatives: Substitute peanut butter with almond or cashew butter for a different nutty flavor.
Additional Vegetables: Incorporate bell peppers, spinach, or mushrooms for added nutrition and texture.
Note
For an even deeper flavor, consider preparing the soup a day in advance. Allowing it to sit overnight in the refrigerator helps the flavors meld together beautifully. Reheat gently on the stove before serving.
Conclusion
I hope you enjoy this Thai Peanut Chicken Soup as much as I do. It’s a delightful combination of creamy, spicy, and savory flavors that come together in a comforting bowl.
Whether you’re serving it for a family dinner or meal prepping for the week, this soup is sure to satisfy your taste buds and nourish your body. Happy cooking!
Thai Peanut Chicken Soup
Equipment
- Large pot
- Whisk
- Ladle
- Cutting board
- Knife
- Measuring cups and spoons
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 2 tablespoons red curry paste
- 4 cups chicken broth
- 1 can 14 ounces full-fat coconut milk
- 1/2 cup natural peanut butter
- 1 pound boneless skinless chicken breasts or thighs
- 2 tablespoons soy sauce
- 1 large lime juiced
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper adjust to taste
- 1/4 teaspoon red pepper flakes optional, for extra spice
- 1/4 cup fresh cilantro chopped (for garnish)
- 1/4 cup chopped peanuts for garnish
Instructions
Sauté The Aromatics
- Heat the vegetable oil in a large pot over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté for about 2-3 minutes until they become fragrant and the onion turns translucent.
Incorporate The Curry Paste
- Stir in the red curry paste, cooking for another minute to release its flavors fully.
Build The Broth
- Pour in the chicken broth and coconut milk. Whisk in the peanut butter until it’s fully dissolved, creating a smooth, creamy base.
Add The Chicken
- Place the chicken breasts or thighs into the pot. Bring the mixture to a gentle simmer, cover, and cook for 15-20 minutes until the chicken is tender and cooked through.
Shred The Chicken
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup, stirring well to combine.
Final Seasoning
- Stir in the soy sauce, lime juice, salt, black pepper, and red pepper flakes (if using). Taste and adjust the seasoning as needed.
Serve
- Ladle the soup into bowls and garnish with fresh cilantro and chopped peanuts. Serve hot.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.