Name: Thai Coconut Peanut Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 Servings
Ingredients: 1 lb boneless, skinless chicken breast(s), cubed; 1 tbsp extra virgin olive oil; 5 cloves garlic, minced; 2 shallots, diced; 1 red pepper(s), chopped; 1 cup cilantro, fresh, chopped; 1/3 cup fish sauce; 2 tbsp lime zest, grated; 1/4 cup lime juice; 1/4 cup peanut butter; 3 tbsp hot chili sauce; 2 tbsp soy sauce; 2 tsp coriander, ground; 1 tsp cumin, ground; 1 salt, pinch; 1 black pepper, pinch; 6 cups chicken broth; 2 cans coconut milk, 400 ml cans; 7 oz wide rice noodles; 1 lb shrimp, raw, peeled, deveined; 1/2 cup 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.

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Thai Coconut Peanut Soup

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