Thai Curry Peanut Soup Recipe
The tantalizing taste is nothing to scoff at either. De Witt describes, "This soup has all the flavors that make Thai food so tasty — curry, lime, coconut milk, chiles." If you want to double down on the spice, it's easy to adapt this recipe by adding more Thai chili garnish.
Ingredients · Servings 4
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves minced garlic
- 1 tablespoon minced ginger
- 3 boneless skinless chicken breasts, diced
- ¼ cup red curry paste
- ¼ cup smooth peanut butter
- 3 cups chicken broth
- 1 (13.5-ounce) can coconut milk
- 1 teaspoon sea salt
- ½ teaspoon cracked black pepper
- Juice of 1 lime
Method · 25 min
- Add the oil to a large soup pot and place over medium heat.
- Add the onions and cook until soft.
- Stir in the garlic and ginger, cooking for 1 minute until garlic is fragrant.
- Add the chicken and cook until lightly browned, approximately 1 minute.
- Stir in the curry paste, making sure to coat the chicken.
- Mix in the peanut butter.
- Pour in the chicken stock and coconut milk and stir.
- Season with the salt and pepper. Bring the soup to a boil, then simmer for 15 minutes.
- Remove the soup from the heat and stir in the lime juice.
- Ladle the soup into bowls and garnish with crushed peanuts, diced chiles, and cilantro as desired.
“Substitute vegetable broth for the chicken and add in extra vegetables — mushrooms, diced butternut squash, sweet potatoes, and bell peppers would work wonderfully,”
Gather the ingredients for Thai curry peanut soup
For this Thai curry peanut soup, you'll need olive oil, onion (diced), garlic cloves (minced), ginger (minced), and boneless skinless chicken breasts (diced). Then, get red curry paste, smooth peanut butter, chicken broth, canned coconut milk, sea salt, cracked black pepper, and lime juice.
