Description
A flavorful and comforting Thai Chicken Soup featuring a rich blend of coconut milk, red curry paste, peanut butter, and a hint of lime. This quick and easy recipe combines tender shredded chicken, crisp vegetables, and delicate rice noodles for a deliciously satisfying meal perfect for any day.
Ingredients
Units
Scale
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 oz)
- 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
To Serve (Optional)
- 1 Large Lime
- 1/4 cup Cilantro, chopped
- 1/4 cup Chopped Peanuts
Instructions
- Heat Sesame Oil: Warm the sesame oil in a large pot over medium heat to prepare the base for sautéing.
- Sauté Aromatics and Curry Paste: Add the chopped green onions, red bell pepper, minced garlic, ginger, and Thai red curry paste to the pot. Stir constantly and cook for 2 minutes until fragrant and vegetables have slightly softened.
- Add Broth and Flavorings: Pour in chicken broth, coconut milk, and add creamy peanut butter, soy sauce, fish sauce, and brown sugar to the pot. Whisk well to combine all ingredients thoroughly, creating a creamy and flavorful soup base.
- Cook Chicken: Submerge the boneless skinless chicken breasts into the soup. Bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered for 12-15 minutes or until the chicken is fully cooked through.
- Shred Chicken: Remove the cooked chicken breasts from the pot and shred them using two forks. Return the shredded chicken back to the soup immediately to absorb all the flavors.
- Add Noodles: Add the rice noodles to the soup and simmer an additional 2-3 minutes, just until the noodles are softened but not mushy.
- Finish with Lime Juice: Remove the pot from heat and squeeze the juice of the large lime over the soup. Stir to combine, bringing a fresh, tangy brightness to the soup.
- Serve: Ladle the soup into bowls and garnish as desired with extra lime juice, chopped cilantro, and chopped peanuts for added texture and flavor.
Notes
- Note on Noodles: If rice noodles are unavailable, substitute with 1-2 packages of ramen noodles (discard the seasoning packet) or use angel hair pasta as a good alternative.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
