This Thai Chicken Soup is both incredibly delicious and effortlessly simple to make. With a flavorful blend of chicken, chili paste, garlic, shallots, and cilantro, all simmered in a creamy Thai coconut peanut broth, it’s the perfect dish to warm you up on a chilly day.
INGREDIENTS
- 1 tbsp coconut oil
- 2 lbs chicken breast, cubed
- 5 cloves garlic, minced
- 2 shallots, diced
- 1 red bell pepper, chopped
- 1/2 cup fresh cilantro, chopped
- 1/3 cup liquid aminos or soy sauce
- Zest of 1 lime
- 1/3 cup peanut butter
- 1/4 cup lime juice
- 3 tbsp chili paste
- 2 tbsp soy sauce or liquid aminos
- 2 tsp dried cilantro flakes
- 1 tsp cumin
- Pinch of salt
- Pinch of black pepper
- 6 cups chicken broth
- 2 (14 oz) cans coconut milk
- 1/2 cup raw peanuts, chopped
- Optional: Bird’s eye pepper, sliced
INSTRUCTIONS
- Heat coconut oil in a large pot over medium heat. Sauté garlic, shallots, and red bell pepper until softened.
- Add chicken, fresh cilantro, liquid aminos/soy sauce, lime zest and juice, peanut butter, chili paste, dried cilantro, cumin, salt, and pepper. Stir well and cook for 4-5 minutes.
- Pour in chicken broth, coconut milk, and 2 tablespoons of soy sauce. Bring to a boil.
- Reduce heat and let the soup simmer for 15 minutes.
- Serve topped with fresh cilantro, chopped peanuts, and sliced bird’s eye pepper for an extra kick.
Enjoy this flavorful and comforting Thai-inspired soup!
