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Thai Peanut Chicken Soup

Thai Peanut Chicken Soup Recipe

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.

Thai Peanut Chicken Soup

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!

Thai Noodles for Thai Peanut Chicken Soup

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.

How to make Thai Peanut Chicken Soup step 1
How to make Thai Peanut Chicken Soup step 2

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.

Seving the Thai Peanut Chicken Soup

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.
Delicius Thai Peanut Chicken Soup
Homemade Thai Peanut Chicken Soup
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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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Comments

  1. Jill says

    06/09/2018 at 21:39

    I love how vibrantly yellow this soup is. Thai flavors are some of my favorites. Great recipe!5 stars

    Reply
    • Julia | Happy Foods Tube says

      07/09/2018 at 10:59

      Thanks, Jill!

      Reply
  2. Bintu says

    06/09/2018 at 21:51

    This looks like such a delicious soup – so full of flavour and perfect as the weather starts to turn colder.5 stars

    Reply
    • Julia | Happy Foods Tube says

      07/09/2018 at 11:00

      Thanks so much, Bintu!

      Reply
  3. Kelsey says

    06/09/2018 at 22:08

    Wow! This looks so delicious! We love the rice noodles at our house but I never find a recipe that I can use them in! I am so glad I have this now!5 stars

    Reply
    • Julia | Happy Foods Tube says

      07/09/2018 at 11:00

      That’s good to hear, Kelsey!

      Reply
  4. Andrea says

    06/09/2018 at 22:48

    I love all of the ingredients here and am so intrigued by this recipe! It looks delicious and healthy. I’d love to try it!5 stars

    Reply
    • Julia | Happy Foods Tube says

      07/09/2018 at 11:02

      Let me know what you think if you give it a go, Andrea!

      Reply
  5. Pam Greer says

    06/09/2018 at 22:55

    Just look at that gorgeous color! This is one of my favorite soups and your version sounds wonderful!5 stars

    Reply
    • Julia | Happy Foods Tube says

      07/09/2018 at 11:02

      Thank you so much, Pam :)

      Reply
  6. Rich says

    12/12/2019 at 20:34

    Looks amazing! It doesn’t say what to do with the coconut milk?! Thanks!

    Reply
    • Julia | Happy Foods Tube says

      14/12/2019 at 18:12

      Hi Rich. Sorry about that. I have already fixed the recipe. You add it altogether with stock, lemon juice and peanut butter (step 1). Enjoy!

      Reply
  7. Brenda Easler says

    14/12/2019 at 17:30

    I tried this recipe. It doesn’t tell you when to add the milk so I almost forgot to put it in. Soup was good but seemed to be missing something. Didn’t have the kick I was hoping for4 stars

    Reply
    • Julia | Happy Foods Tube says

      17/12/2019 at 10:12

      Hi Brenda. Sorry about that. I have already fixed the error! We love this soup as is but if you are talking about a spicy kick, then just add fresh chilies in with the broth – they will have time to release their heat into the soup and infuse it (I am not that brave so I prefer adding them at the very end). Also, when using low fat coconut milk and low sodium stock, you will more likely need to add salt and pepper (not sure what you used so just guessing here). Hope this helps!

      Reply
  8. Michela says

    03/01/2023 at 03:53

    This is simply my favorite Thai chicken recipe! Its perfect in winter or summer, lunch or dinner, its nicely filling while light at the same time,its super quick! My family and i absolutely LOVE it!! We make it with freshly made coconut milk, since we live in a country where fresh coconuts are easily available, and Pad Thai noodle are our choice! Thanks a million for sharing this wonderful recipe with the public🌟🌟🌟5 stars

    Reply
    • Julia | Happy Foods Tube says

      09/01/2023 at 09:16

      It must taste amazing with freshly made coconut milk! Thanks for your comment, Michela!

      Reply

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