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.
Chicken stock can be substituted with vegetable stock. Bouillon cubes can also be used.
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.
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.
You will need about 2-3 tablespoons of lemon juice. This will depend on your personal taste.
The chili pepper and parsley can be completely omitted. Parsley can be substituted with cilantro.
Course: Dinner, Lunch, Soup
Keyword: Asian Food, Thai Chicken Soup
Thai Peanut Chicken Soup
Amount Per Serving
Calories 654Calories from Fat 234
% Daily Value*
Saturated Fat 13g81%
Vitamin A 20IU0%
Vitamin C 3.5mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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