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
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.