Thai Peanut Soup
This lightly spicy Thai peanut soup is an easy meal to get on the table. It's as delicious as your favorite Thai takeout!
Equipment
- large stock pot
Ingredients
Chicken and Vegetables
- 2 pounds boneless skinless chicken breast, cut into bite-size pieces
- 1 small onion, chopped
- 1 red bell pepper, seeded and diced
Broth and Sauce
- 4 cups chicken broth
- 2 cans unsweetened coconut milk (14 ounces each)
- ½ cup creamy peanut butter
- 3 tablespoons garlic chili sauce
- 2 tablespoons soy sauce can substitute coconut aminos for gluten-free
Garnish
- ½ cup chopped fresh cilantro plus additional for garnish
- ¼ cup peanuts, coarsely chopped for garnish
- 1 lime, zested and juiced
Oil
- 2 tablespoons olive or coconut cooking oil
Instructions
Cooking Steps
- In a large stock pot over medium-high heat, pour oil and swirl around the bottom to coat. Add the chicken and brown on each side. Cook in batches if needed to avoid crowding the pot. Remove chicken from pot and keep warm.
- Add red bell pepper and onion to pot. Cook until softened, about 3 minutes.
- Place the chicken back into the pot. Add the lime juice, lime zest, chicken broth, coconut milk (with solids), peanut butter, garlic chili sauce, and soy sauce to the chicken and vegetables in the pot. Bring to a boil, reduce heat, and simmer for 15 minutes.
- Remove from heat and stir in chopped cilantro.
- Garnish with chopped peanuts and cilantro.
Notes
To make this a vegetarian Thai peanut soup, omit the chicken or replace it with cauliflower pieces and replace the chicken broth with vegetable broth.
Nutrition
Serving: 1cupCalories: 720kcalCarbohydrates: 20gProtein: 44gFat: 55gSaturated Fat: 32gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.02gCholesterol: 100mgSodium: 1625mgPotassium: 1195mgFiber: 6gSugar: 10gVitamin A: 765IUVitamin C: 35mgCalcium: 62mgIron: 4mg
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