Thai Peanut Chicken Soup

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I have a love for a certain Thai restaurant nearby. And one certain dish. When I came across a recipe that had a few of the key ingredients included in the soup, I had fun altering it a bit. It’s one that I’ve made several times now and absolutely love it!

 

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Thai Peanut Chicken Soup

{adapted from Eats Well with Others}

1 Tbsp Coconut Oil

1 Tbsp Thai red curry paste

1/2 tsp cinnamon

1 onion, diced

4 garlic cloves, minced

2 sweet potatoes, peeled and diced

1 yellow bell pepper, seeded and diced

1 red bell pepper, seeded and diced

1 jalapeño pepper, seeded and diced

2 chicken breasts, thawed and cut into small pieces

1 cup coconut milk

3 cups chicken broth

1/2 cup peanut butter {I used Costco’s all-natural}

1/2 cup boiling water

1/2 tsp red pepper flakes

2 Tbsp. chopped fresh basil

juice from 1 lime

2 Tbsp. brown sugar

salt and pepper, to taste

 

1. Peel and dice the sweet potatoes. Bring to a boil in a large saucepan with the coconut milk and 1 cup of the chicken broth. Reduce heat and simmer until sweet potatoes have softened.

2. While sweet potatoes are cooking, heat the coconut oil in a large soup pot. Add in curry paste and cinnamon and stir til mixed. Add in diced chicken and cook thoroughly. When chicken has finished cooking, add in onion, garlic, bell pepper and jalapeño to the mix. Cook til veggies are softened.

3. Mix peanut butter with the 1/2 cup of hot water and pour into pot with chicken mixture. Add the additional 3 cups of chicken broth.

4. When sweet potatoes have softened, use a fork to puree them into the broth/coconut milk mixture. You can also use a blender to puree them together. Add to chicken mix.

5. Add red pepper and basil. Bring soup to a boil.

6. Lower heat and simmer for about 10 minutes. Stir in lime juice and brown sugar.

Note: This dish can also be served over white rice. I added a teaspoon of salt to the dish to season it a bit.