Thai Peanut Soup
This lightly spicy Thai peanut soup is an easy meal that rivals your favorite Thai takeout.
Equipment
- large stock pot
Ingredients
- 2 pounds boneless skinless chicken breast cut into bite-size pieces
- 2 tablespoons olive or coconut cooking oil
- 1 red bell pepper seeded and diced
- 1 small onion chopped
- 1 lime zested and juiced
- 4 cups chicken broth
- 2 cans unsweetened coconut milk 14 ounces each
- ½ cup creamy peanut butter
- 3 tablespoons garlic chili sauce
- 2 tablespoons soy sauce
- ½ cup chopped fresh cilantro plus additional for garnish
- ¼ cup peanuts coarsely chopped (for garnish)
Instructions
- In a large stock pot over medium-high heat, pour oil and swirl around the bottom to coat. Add the chicken and brown on each side. Cook in batches if needed to avoid crowding the pot. Remove chicken from pot and keep warm.
- Add red bell pepper and onion to pot. Cook until softened, about 3 minutes.
- Place the chicken back into the pot. Add the lime juice, lime zest, chicken broth, coconut milk (with solids), peanut butter, garlic chili sauce, and soy sauce to the chicken and vegetables in the pot. Bring to a boil, reduce heat, and simmer for 15 minutes.
- Remove from heat and stir in chopped cilantro.
- Garnish with chopped peanuts and cilantro.
Notes
Feel free to substitute coconut aminos for the soy sauce if you're aiming for a gluten-free meal. To make this a vegetarian Thai peanut soup, omit the chicken or replace it with cauliflower pieces and replace the chicken broth with vegetable broth.
Nutrition
Serving: 1servingCalories: 720kcalCarbohydrates: 20gProtein: 44gFat: 55gSaturated Fat: 32gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.02gCholesterol: 100mgSodium: 1625mgPotassium: 1195mgFiber: 6gSugar: 10gVitamin A: 765IUVitamin C: 35mgCalcium: 62mgIron: 4mg
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