Thai Coconut Peanut Soup

Thai Coconut Peanut Soup

This is a quick and easy soup that’s loaded with flavour. Such high-impact ingredients as coconut milk, peanut butter, and hot chili sauce mean that this soup doesn’t require a long simmer.

Ingredients

  • Serves: 6
  • Prep Time:
  • Cook Time:
  • 1 lb (0.5 kg) boneless, skinless chicken breast(s), cubed
  • 1 tbsp (15 mL) extra virgin olive oil
  • 5 cloves garlic, minced
  • 2 shallots, diced
  • 1 red pepper(s), chopped
  • 1 cup (250 mL) cilantro, fresh, chopped
  • 1/3 cup (75 mL) fish sauce
  • 2 tbsp (30 mL) lime zest, grated
  • 1/4 cup (60 mL) lime juice
  • 1/4 cup (60 mL) peanut butter
  • 3 tbsp (45 mL) hot chili sauce
  • 2 tbsp (30 mL) soy sauce
  • 2 tsp (10 mL) coriander, ground
  • 1 tsp (5 mL) cumin, ground
  • 1 salt, pinch
  • 1 black pepper, pinch
  • 6 cups (1.5 L) chicken broth
  • 2 cans coconut milk, 400 ml cans
  • 7 oz (200 g) wide rice noodles
  • 1 lb (0.5 kg) shrimp, raw, peeled, deveined
  • 1/2 cup (125 mL) blanched raw peanuts, chopped
  1. In large saucepan, heat oil over medium high heat; cook garlic, shallots and red pepper until softened, about 3 minutes.

  2. Add chicken, half of the cilantro, the fish sauce, lime rind and juice, peanut butter, chili sauce, soy sauce, coriander, cumin, salt and pepper; cook, stirring, for 3 minutes.

  3. Add chicken stock and coconut milk; bring to boil. Break up noodles and stir into broth; return to boil. Reduce heat and simmer for 7 minutes.

  4. Stir in shrimp; simmer just until pink, about 3 minutes. Ladle into bowls; top with remaining cilantro and peanuts.

Nutrition Info

  • Per 645 g serving Amount
  • Calories 760
  • Protein 49 g
  • Fat 45 g
  • Saturated Fat 27 g
  • Carbohydrate 45 g
  • Fibre 5 g
  • Sugar 4 g
  • Cholesterol 160 mg
  • Sodium 1760 mg
  • Per 645 g serving % Daily Value
  • Potassium 34
  • Calcium 10
  • Iron 45
  • Vitamin A 4
  • Vitamin C 80
  • Vitamin B6 47
  • Vitamin B12 74
  • Folate 31
  • Magnesium 75
  • Zinc 39

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