Thai Peanut Chicken Soup

This is a tasty recipe for Thai peanut chicken soup. Creamy coconut milk is infused with turmeric and flavored with peanut butter. Chicken and rice noodles make it a filling meal.

This creamy Thai peanut chicken soup recipe is perfect for an easy weeknight dinner. I also like making Spicy Thai Pumpkin Soup. To make this a complete and more filling meal I also serve Vegetarian Spring Rolls.

I like to make these dishes for lunch as well. And if I am looking for a filling lunch that takes less than 10 minutes to make, Vietnamese Sandwich Banh Mi is my first choice!

How do you make Thai peanut chicken soup?

In a pot, heat the oil. Add minced garlic (better pressed, if possible) and stir around for a minute or so. Garlic burns easily so you should not be leaving the pot unattended at this stage. Then you add the chicken.

To make sure the chicken breast cooks evenly I cut it into 3-4 chunks that are similar in size. The chicken pieces are now quickly stir-fried. This will take maybe 2 minutes. Just so you see they look cooked on the outside (they don’t need to be browned).

Now you add the chicken stock, lemon juice and peanut butter. Cover the pot with a lid and bring it to a boil. Then reduce the heat to low and cook for 15 minutes. The meat should be done at this stage but if it is not, cook for more. If it is ready, take it out and shred with a fork.

Taste the soup and add more seasoning, if needed.

Noodles can be cooked with the soup or separately. Just note that if you cook them with the soup, this will reduce the amount of the liquid you get as they will absorb a good amount of it.

If you are lazy and cooking this for 2 people, I’d say you can add the noodles in. If you are planning on serving for 3-4 people, cook them separately.

Tips for making Thai peanut chicken soup

• I added fresh red chili pepper right before serving. This will give the soup a tiny kick of spiciness but will not be over-powering. Because everyone has a different level of handling the “heat” I think this is the best option. Also, if someone does not like it, they can just remove the chilies.
• As you can see I did not use any salt to make this Thai peanut chicken soup. The reason is simple: Chicken stock and peanut butter already contain salt. In my case, this was enough to season the whole soup. If yours needs seasoning, then go ahead and add to your taste.
• Fresh parsley can be substituted with coriander.
• There are various types of noodles on the market so if you find the type I used expensive or not available, just buy the ones you like. You can also break them into small pieces before cooking. If you would like to know how to make rice noodles from scratch, you might like this video: How to make fresh rice noodles
• Turmeric gives this Thai peanut chicken soup its yellow color and also a taste. I normally use ½ teaspoon to 1 teaspoon of turmeric for this recipe. I think adding less would not be enough and adding more would be over-powering.
• The liquid to noodles ratio can be adjusted to your liking. Cook more noodles (in this case separately) for more filling meal or cook less if you prefer more liquid.

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4.86 from 7 votes

Thai Peanut Chicken Soup

This is a tasty recipe for Thai peanut chicken soup. Creamy coconut milk is infused with turmeric and flavored with peanut butter. Chicken and rice noodles make it a filling meal.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Servings: 4

Calories: 654

Author: Julia

Ingredients

• 1-2 tbsp Olive Oil
• 1 Garlic Clove
• 10 ounce Chicken Breast (280g)
• ½ tsp Turmeric Powder
• 1 cup Coconut Milk (250ml)
• 4 cups Chicken Stock
• ½ Fresh Lemon , juice only
• 3 tbsp Peanut Butter
• 10 ounce Pad Thai Noodles (300g) – See note 2

Optional:

• Fresh Red Chili Pepper , sliced
• Fresh Parsley , finely chopped

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Instructions 

• In a pot, heat the oil and add the garlic. Stir it around for about a minute, making sure not to burn it. Add the chicken, cut into 3 or 4 equal pieces (see note 3) and turmeric powder. Brown the chicken for about 2-3 minutes before adding the chicken stock, coconut milk, lemon juice and peanut butter.
• Cover the soup with a lid and bring to a boil. Reduce the heat to low and simmer until the chicken is cooked through (10-15 minutes).
• Meanwhile: Cook the noodles according to package instructions.
• Once the chicken pieces are ready, transfer them onto a plate and shred them with a fork. Taste the soup and add salt, if needed.
• Place the noodles into soup bowls and pour the soup over.
• Garnish with chilies and parsley.
• Serve warm!

Notes

1. Chicken stock can be substituted with vegetable stock. Bouillon cubes can also be used.
2. I used Pad Thai noodles to make this soup. If you don’t have these ones on hand, you can use angel thin noodles or ramen noodles as well.
3. Cutting the chicken into smaller pieces will help cook it more evenly. Don’t be tempted to dice it or cut into more than 4 pieces as this may lead to overcooking it.
4. You will need about 2-3 tablespoons of lemon juice. This will depend on your personal taste.
5. The chili pepper and parsley can be completely omitted. Parsley can be substituted with cilantro.

Course: Dinner, Lunch, Soup

Cuisine: Asian

Keyword: Asian Food, Thai Chicken Soup

Nutrition Facts

Thai Peanut Chicken Soup

Amount per Serving

Calories

654

% Daily Value*

Fat

 

26

g

40

%

Saturated Fat

 

13

g

81

%

Cholesterol

 

52

mg

17

%

Carbohydrates

 

75

g

25

%

Fiber

 

1

g

4

%

Sugar

 

5

g

6

%

Protein

 

27

g

54

%

Vitamin A

 

20

IU

0

%

Vitamin C

 

3.5

mg

4

%

Calcium

 

40

mg

4

%

Iron

 

3.5

mg

19

%

* Percent Daily Values are based on a 2000 calorie diet.

** As an Amazon Associate I earn from qualifying purchases.

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