Thai Chicken Soup
This Thai Chicken Soup recipe is not only super yummy but super easy too. The combination of chicken, chili paste, garlic, shallots, and cilantro all in a Thai coconut peanut soup makes this the perfect way to warm up when you’re chilled to the bone.
Spicy Sweet Thai Chicken Soup
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I’ve mentioned before that I love peanut butter, and that I like to put it in as much food as possible. However, my husband doesn’t believe that peanut butter belongs with dinner (because he’s crazy).
So when I made him try this Thai Coconut Chicken Soup, I was nervous and he was hesitant.
The verdict? A winner! He said it didn’t make him think of peanut butter, and it blended together nicely. Winning! (Are we still saying that? No? Just me?)
Related: Kickin’ Chicken Kebabs with Spicy Peanut Sauce
Why You Will Love Thai Peanut Soup
- Incredible flavor – even better than takeout
- Simple, fresh ingredients – adjust each to your taste or what you have on hand
- Ready in 35 minutes – toss everything in and simmer
- Feeds plenty – serve dinner guests or enjoy leftovers for lunch
Thai Coconut Soup Ingredients
This list of ingredients in this Thai Chicken Soup is longer than the typical recipe here on The Bewitchin’ Kitchen but don’t let that stop you. The length may seem a little overwhelming, but it’s not. It takes only a few minutes to throw it all together, I promise!
Check it out: If you like this recipe, then you will LOVE these Coconut Curry Chicken Meatballs.
- Chicken breast – You could easily use an equal weight of boneless, skinless chicken thighs as well. Just be sure to remove any extra fat before cubing.
- Coconut oil
- Garlic & Shallots – These add a lovely flavor base to the Thai coconut soup. For this recipe, I would not recommend swapping the shallots for onions.
- Red Bell Pepper – Adds a bit of color and is sweeter than green bell pepper.
- Cilantro – You will need both fresh and dried leaves for this recipe.
- Liquid Aminos – Use these for a gluten free recipe, or substitute regular soy sauce.
- Limes – Be sure to zest before you juice!
- Peanut Butter – Opt for creamy no stir varieties, or make your own!
- Chili Paste
- Cumin, salt, pepper – Since the other ingredients pack so much flavor, you can keep the seasonings to a minimum.
- Chicken broth
- Coconut milk – Be sure to use canned, full-fat coconut milk. The kind sold in cartons won’t have the same texture.
- Peanuts
How To Make Perfect Thai Coconut Chicken Soup
Prep Ingredients Ahead of Time
This recipe for Thai chicken soup comes together quickly, so you’ll want to have everything ready before you get started!
Cube the chicken breasts and chop the veggies and herbs. While you have your knife out, you might as well chop up the peanuts for garnish. Zest and juice the limes, then measure out the remaining ingredients.
Use A Large Pot
You can easily get up to 10 servings of Thai coconut soup out of this recipe! Any large pot will do — nonstick, stainless steel, or even a Dutch Oven.
I’d recommend at least a 4-quart capacity so you can simmer and stir without worrying about liquid sloshing over the sides.
Add Some Garnish
Extra cilantro and a Bird’s Eye Pepper or two add more flavor and an incredible pop of color to each bowl. I like to sprinkle on some chopped peanuts for some crunch as well.
That said, this Thai peanut soup is just as delicious without any extras, so feel free to save the extra step and dig right in!
Frequently Asked Questions about Thai Peanut Soup
What Is Peanut Soup Made Of?
That all depends on the recipe! You can find different versions of peanut soup from all over the world, including Western Africa, the Southern United States, and throughout Asia.
This coconut peanut soup recipe is inspired by Thai cuisine and features savory and spicy ingredients such as chicken, peppers, chili paste, garlic, shallots, and peanut butter, all in a creamy coconut milk broth. Citrusy lime and cilantro help to balance the heat and brighten the whole dish.
Is This Recipe The Same as Tom Kha Gai?
While it may seem similar, this Thai coconut chicken soup is a bit different from the traditional version.
Tom Kha Gai features a creamier broth and contains lemongrass, mushrooms, and galangal (Thai ginger). These differences give it a sour taste with a bit more heat.
More Thai Inspired Recipes
Thai Chicken Soup
This Thai Chicken Soup recipe makes a delicious and easy dinner. Made with chicken, chili paste, peanut butter, coconut milk, and spices.
Servings 10 cups
Calories 333kcal
Ingredients
- 1 tbsp coconut oil
- 2 lb chicken breast cubed
- 5 cloves garlic minced
- 2 shallots diced
- 1 red pepper chopped
- 1/2 cup cilantro fresh, 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/liquid aminos
- 2 tsp dried cilantro flakes
- 1 tsp cumin
- 1 salt pinch
- 1 black pepper pinch
- 6 cups chicken broth
- 2 14oz cans coconut milk
- 1/2 cup raw peanuts chopped
- optional: bird’s eye pepper sliced.
Instructions
- In a large pot, heat the coconut oil over medium heat and saute the garlic, shallots, and red pepper until soft.
- Add the chicken, cilantro, liquid aminos/soy sauce, lime zest and juice, peanut butter, chili paste, dried cilantro, cumin, salt, and, pepper. Combine over the heat for about 4-5 minutes, stirring constantly.
- Add the chicken broth, coconut milk, and 2 tbsp of soy sauce and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Top with cilantro, peanuts and birds eye pepper.
Video
Nutrition
Serving: 1cup | Calories: 333kcal | Carbohydrates: 12.3g | Protein: 16.4g | Fat: 25.6g | Saturated Fat: 18.9g | Cholesterol: 33.3mg | Sodium: 892.5mg | Fiber: 0.9g | Sugar: 4.1g
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This soup looks absolutely amazing! I love all the ingredients, especially the addition of the peanut butter. I get tired of chicken so I may replace with shrimp. I’ve been meaning to buy some liquid aminos, but have been using soy sauce in the meantime (since I seem to forget every time I’m at the store). I also like to use fish sauce as a replacement as well. I can’t wait to give this a try!
I can’t handle fish sauce, so I didn’t but I bet it would make a delicious addition (for those who like it 😉 ). Shrimp would be yummy too!
How much peanut butter? What kind of chili paste (red, green or)? Looks good. Thanks!
Thanks for pointing out I forgot how much PB! 1/3 cup…and chili paste was red. Don’t mistake it for curry paste, it’s the chili paste. I believe it’s the same as the sambal oek.
Looks yummy and colorful! Thank you for sharing with us at #HomeMattersParty .We would love to have you again next week.
I made this last night and it was awesome.
Made this last night using chili garlic sauce instead of chili paste and the flavour was on point. Next time I will add some rice to make it a bit heartier!
So glad you liked it!
I made this tonight, with some minor tweaks…it was DELICIOUS! No doubt would be the same made as is, thank you so very much for sharing the ‘yum’!!
You’re welcome! Thanks for leaving a review 🙂
Since I live alone, if I wanted to freeze this should I hold off on putting the coconut milk in it except for the amount I’m going to eat that night and then add the coconut milk to it when I heat it up? I know coconut milk goes wonky after it freezes (from experience lol).
Hi Debbie,
I have never frozen coconut milk before (aside from making ice cream) so I’m not sure. If you think that would work best, then sure 🙂
Made the recipe exactly as written (well I added extra garlic because garlic!) and very little lime zest since I don’t have the patience
Very very delicious ! However it really needed a host of vegetables (I’m thinking mushrooms, sprouts, broccoli, not the biggest sweet potato fan but could see this being delicious in here) etc etc. Without the added veggies it’s just mostly broth (delicious but not for an actual meal).
What type of peppers are floating in the soup in the images?!
Bird’s Eye Peppers, I just used them for garnish 😉
The recipe calls for soy sauce and dried cilantro but does not give instructions when they go into the soup or if they are a topping?
Thanks for catching this! Just chuck it all in there 😉 To be totally honest, I’m wondering if I added more of my notes so I’ll have to make this again. However, the ratings are still good so maybe I’m in the clear 😉
My husband always requests this soup. I must admit it is a little too spicy for me, but I power through it (with lots of drinks of water) because the taste is so amazing. I also added 2 cups of cooked rice because the soup is like a broth without it. Adding more vegetables would also be a great idea. But the flavor of this soup is out of this world!
Yummy! I made this tonight for dinner. It was really good. I didn’t have soy sauce so, I used Worcestershire sauce instead.
It was a great substitute. If it didn’t show up I gave it 5 stars. Thanks for sharing this recipe!!
That is amazing! Thank you Janet and thank you for the delicious ingredient swap!
I made this tonight! I wish I had known about this when I lived in PA – it warms you to your bones! I added a handful of broccoli and mushrooms. I didn’t have chili paste so I substituted with tomato paste, a dash of hot sauce, a few dashes of chili powder and red pepper flakes; and no cilantro because I’m not a fan. Just the right amount of spice and heat for me! Five stars with the addition of the veggies 🙂
That’s awesome Emily. I agree broccoli in this is delicious!
Hi I’d like to make this for a school party where I have to drop it off 2 hours early in a crock pot. Would rice last ok if I put it in the soup 3 hours before consuming or will it get soggy? Do you think brown rice would be better than white? Thank you!
It should be fine, I had leftovers and didn’t notice anything bad. That being said, double-check with your school as most schools do not allow peanuts or nuts of any sort.
Hi,
I just came to thank you for this gorgeous recipe. I made it a few days ago and I’m so happy to tell you how much we enjoyed it! It’s so comforting, rich, savory. Delicious!
I’m just craving for it. Looking forward to make it again.
Best,
I forgot to tell you that I must say I made some changes from the original recipe. I used red curry paste instead of chili paste and I also added some noodles to make it more loaded. Gorgeous!
Hi Yolanda! Thank you so much for letting me know your thoughts 🙂 I”m so happy you liked it!
I am just making this soup: is it 1/3 cup and 2 TBSP of soy/aminos? It seems like a lot of soy.
Yup 🙂
Looks delicious! Wondering if I can use plain yogurt as I hate coconut?! 🙂
Hey Emily. It would alter the taste. I don’t feel that the coconut milk makes it taste like coconut though. Maybe try an almond milk (that being said it will again taste different and be super thin).
Hello! This looks absolutely incredible. Do you know if this can be made in the crockpot and if so, would you recommend simply throwing all of the ingredients in together? Thank you!
Hey Christina,
I haven’t tried it in the slow cooker myself, but I don’t see why not. I’d try tossing it all in at once, it’s just easier that way 😉
Randa
Amazing flavors.. taste exactly like our local Thai for 14.00! Love that is so versatile!
My tweak: I doubled the onions-hubby and I both love..and added mushrooms, again love love…I used shirachi sauce instead of chili paste and the aminos instead of soy sauce. I forgot dried cilantro at store so just used good 1/2 or more actually of fresh.
For anyone who dislikes coconut out there, you would never even know it’s in the recipe, you will not taste it but is what pulls all the flavors together. I also made noodles, only for hubby who need the extra. The soup is the best I’ve made, hubby hummed when eating ☺️
Debbie thank you so much for this! It really brightened up my day 🙂
You should tweak your directions. It is unclear from reading them that you add the two amounts of soy sauce at two different times. The video demonstrates that they are added at two different times, but that is not reflected in your directions. I saw another comment above that found it confusing as well.
Thank you for the comment Lori. I will look into this now. How did the recipe go for you generally?
Hi, I can’t get fresh cilantro, is it okay to just use dried cilantro and if so, how much.
I love this soup! I can’t believe I made a soup that tastes just as good as it would at a Thai restaurant. It has just the right amount of heat and the coconut peanut taste is awesome. Definitely making it again!
Glad you liked it Cara! Thank you!
Excellent Thai flavor. I am currently addicted!
Made this soup tonight and it was great! It was full of flavor. Absolutely loved it! It tasted as if I got it from a Thai restaurant.
This is a lovely soup thanks for sharing I made it two times this week I am addicted lol
We made this tonight and couldn’t stop exclaiming how good it is. We sliced some mushrooms and added them near the end along with some rice vermicelli noodles since several people in the comments here said it needed a little something extra to bulk it up a bit. The flavors are just perfect! You have to watch the video to realize that the type of red pepper in the recipe is a red bell pepper, not the red pepper that is in the finished picture of the soup. Also, check out the list that has links to the products – that’s the chili paste we used.
So I made This today it’s real Brophy, but I added mushroom and broccoli minus one can of coconut milk. I used chili sauce and then I had some red chili paste. I think it would go better over some little bit of rice because it’s so brothly so I made some rice. I will have it at lunch at work. I am eating some of the broth right now and it’s great. This will be added to my list of rotation meals!!!!!