Go Back
Print
bowl of soup with lime, jalapeno, cilantro, and black sesame

Spicy Thai Peanut Soup with Chicken

Course Main Course, Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 tbsp extra virgin olive oil
  • 2 small shallots, chopped
  • 3 cloves garlic, minced
  • 3 tbsp red curry paste
  • 1/2 tbsp fresh ginger, peeled and grated
  • 4 cups vegetable broth
  • 1/3 cup creamy peanut butter
  • 1 can coconut milk, (13.5 oz)
  • 2 tbsp soy sauce
  • 1.5 cups shredded chicken (I use rotisserie)
  • 1 jalapeño, seeded and chopped
  • fresh cilantro
  • limes
  • black sesame seeds
  • 1 jalapeño, sliced (for garnish)

Instructions

  1. Heat oil over medium heat in sauce pan.

  2. Add shallots and garlic.

  3. Cook until garlic is golden. (About 2 minutes.)

  4. Add red curry paste and ginger.

  5. Stir and cook for another minute.

  6. Add vegetable broth, peanut butter, coconut milk and soy sauce.

  7. Stir to combine and bring to a simmer.

  8. Reduce to low heat and let simmer for 10 minutes.

  9. Add chicken and 1 chopped jalapeño.

  10. Cook until thoroughly heated. (Should take just a few minutes.)

  11. Top with sesame seeds, cilantro, fresh lime wedge, and extra jalapeño.

  12. Serve immediately.