Description
This Thai Chicken Soup is a flavorful and creamy dish combining the rich tastes of coconut milk, peanut butter, and Thai red curry paste with tender chicken and rice noodles. Ready in just 30 minutes, it's a comforting bowl with a perfect balance of spicy, sweet, and tangy flavors, garnished with fresh lime juice, cilantro, and crunchy peanuts.
Ingredients
Main Ingredients
- 1 Tablespoon Sesame Oil
- 4 Green Onions (White and Green Parts Chopped)
- 1 Red Bell Pepper (Chopped)
- 3 Cloves Garlic (Minced)
- 1 teaspoon Minced Ginger or 1/2 teaspoon Ginger Powder
- 2 Tablespoons Thai Red Curry Paste
- 5 Cups Chicken Broth
- 1 Can Coconut Milk (about 13.5 ounces)
- 1/3 Cup Creamy Peanut Butter
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Fish Sauce
- 1 Tablespoon Brown Sugar
- 1 Pound Boneless Skinless Chicken Breasts
- 4 Ounces Rice Noodles
Garnishes (Optional)
- 1 Large Lime (juiced)
- 1/4 Cup Cilantro (Chopped)
- 1/4 Cup Chopped Peanuts
Instructions
- Heat the Oil: Heat the sesame oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté Aromatics and Curry Paste: Add the chopped green onions, red bell pepper, minced garlic, ginger, and Thai red curry paste to the pot. Cook, stirring constantly, for 2 minutes until fragrant.
- Add Liquids and Seasonings: Pour in the chicken broth, coconut milk, and creamy peanut butter. Add soy sauce, fish sauce, and brown sugar. Whisk everything together to combine into a smooth broth.
- Cook the Chicken: Place the boneless skinless chicken breasts into the pot. Bring the soup to a boil, then reduce heat to medium-low and simmer for 12-15 minutes until the chicken is fully cooked through.
- Shred the Chicken: Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken immediately to the soup.
- Cook the Noodles: Add the rice noodles to the pot and simmer for 2-3 minutes until the noodles are soft but not mushy.
- Finish with Lime Juice: Remove the pot from heat. Squeeze the juice of one large lime into the soup and stir to combine the bright citrus flavor.
- Serve and Garnish: Ladle the soup into bowls and garnish with additional lime juice, chopped cilantro, and chopped peanuts as desired for added texture and fresh flavor.
Notes
- Use rice noodles that cook quickly and soak easily in soup; soak beforehand if needed according to package instructions.
- Adjust the amount of Thai red curry paste to control the spice level to your preference.
- Cilantro and peanuts are optional but add great freshness and crunch.
- For a thicker soup, you can add slightly more peanut butter or reduce the broth.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
