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PrintThai Coconut Peanut Soup
This is a quick and easy soup that’s loaded with flavour. Such high-impact ingredients as coconut milk, peanut butter, and hot chili sauce mean that this soup doesn’t require a long simmer.
![[+]](/images/uploads/recipes/2010/Nov/12/340_view.jpg)
Thai Coconut Peanut Soup
1 lb
boneless, skinless chicken breasts, cubed
450 g
1 Tbsp
extra virgin olive oil
15 mL
5 cloves
garlic, minced
5 cloves
2
shallots, diced
2
1
red pepper(s), chopped
1
1 cup
cilantro, fresh, chopped
250 mL
1/3 cup
fish sauce
75 mL
2 Tbsp
lime zest, grated
30 mL
1/4 cup
lime juice
60 mL
1/4 cup
peanut butter
60 mL
3 Tbsp
hot chili sauce
45 mL
2 Tbsp
soy sauce
30 mL
2 tsp
coriander, ground
10 mL
1 tsp
cumin, ground
5 mL
1
salt, pinch
1
1
black pepper, pinch
1
6 cups
chicken broth
1.5 L
2 cans
coconut milk, 400 ml cans
2 cans
7 oz
wide rice noodles
200 g
1 lb
shrimp, raw, peeled, deveined
450 g
1/2 cup
blanched raw peanuts, chopped
125 mL
Preparation
Serves 6
Cook time :
15 min
|
Preparation time :
30 min
Thai Coconut Peanut Soup
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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