You guys know by now that I love soup. Like, I could eat it every day. Even here in Hawaii, and even all year-long. No shame. All kinds of soup. love love love.
Well, now I have a confession: I have been making this delicious coconuty, peanut-buttery, hint-of-ginger-and-lime, chicken and vegetable-packed soup for a long time now. And somehow it just occurred to me that I’ve never stopped to get photos and share it with you here.
Shame on me. I feel like I’ve been keeping something from you.
The truth is, as soon as I make this soup, my family eats it up so fast there is not time for photos.
Josiah (my in-house photographer) and I pretty much had to sneak this batch before anyone figured out what we were up to…
It always goes fast.
The flavors in this soup are just perfect; And as always: the more veggies the merrier.
My family gets a little weak in the knees at the smell of this soup: Sweet coconut milk combined with a salty broth base, the red curry paste and a hint of brown sugar…and then just enough peanut butter, and that kick of ginger…Seriously, did you just drool a little too?
Served over steamy brown rice, this soup is a filling meal.
I just promise that your family will love it.
If there is any left over (good luck with that) the flavors only get better the next day. If you have big family, I suggest doubling the recipe. And as always–play with things. You might like it spicier (add more curry paste) or sweeter, (hello extra brown sugar–) There are no rules.
Here’s the printable recipe! Note: I originally followed a similar recipe from FoodieCrush for a Thai Chicken Soup in the slow cooker. As always I have made changes to the original recipe, and I tend to prefer this one on the stove top.
Thai Chicken Soup
Ingredients
- 2 Tablespoons red curry paste
- 2 12 ounce cans coconut milk
- 2 cups chicken stock or broth
- 1 Tablespoon fish sauce
- 2 Tablespoons brown sugar
- 3 Tablespoons peanut butter
- 1 1/2 pounds chicken breast cooked and cut into bite-size pieces
- 1 onion finely chopped
- 1 red or any color, or a combination bell peppers, seeded and cut into bite-size pieces
- 1-2 cups frozen mixed veggies I used corn, green beans, peas, and carrots
- 2 tsp. fresh ginger
- 1 Tablespoon fresh lime juice
- cilantro for garnish
- --Cooked brown rice for serving
- --
Instructions
-
In a large saucepan or dutch oven, combine coconut milk, chicken stock, brown sugar, peanut butter, and fish sauce over medium heat. Combine well. Add chicken breast pieces, onion, peppers, and mixed veggies. Cook over low-medium heat for 20-30 minutes. Stir in the lime juice and serve over hot rice. top with cilantro. ENJOY!!!
As always, I am honored when you pin and share! Also, come back to give me feedback! XO
And just for fun, share in comments: Do you love soup as much as I do? If so, what’s your favorite kind of soup? What is your family’s favorite?
Much Aloha,
Monica
Dee says
August 4, 2017 at 6:08 amThere is a market deli that serves this soup at least one per week and I am so in love with it. Since I spend a good 6 or 7 bucks on a bowl, I decided to google the recipe and came across your blog. I’m glad you posted a picture as your soup was the closest to what I am actually eating. I cannot wait to try the recipe…thank you so much for sharing!!!
Monica says
August 4, 2017 at 6:34 amSo glad to hear that, Dee. Please let me know how it turns out. I have heard from a lot of people who now have this recipe in their regular rotation! 🙂 ENJOY!! (and since you found my blog I invite you to look around and join the community too! ) aloha!
Tandra says
May 7, 2017 at 10:31 amThanks for the printable version!
Annette says
December 27, 2016 at 8:19 pmHey Monica! When you use peanut butter in your recipes, do you use natural peanut butter?
Monica says
December 28, 2016 at 10:12 amHey Annette– Sometimes yes and sometimes no. 🙂 I try to, but honestly–my kids have been ruined by the not-natural kind and always prefer it. haha. But yes, when I’m cooking I try to use natural! I think you’re safe either way!
Brenda says
March 29, 2016 at 11:23 amI’ve never used coconut milk before… Do you use unsweetened or regular in this soup? Thanks!
Wendy B. says
March 17, 2016 at 5:19 pmI just made this tonight—and scored big points!!!!! As always, thanks for your terrific recipes, this was delicious! I think the lime juice really put it over the top!!
HB Kim says
March 15, 2016 at 5:36 pmI can’t wait to try your Thai Chicken Soup recipe, I know my kids will love it! I also could have soup daily, but I usually just make it once a week. One our family’s favorites is Chipotle Chicken Tortilla soup. Here’s a link to one of the best recipes, but often I will buy the rotisserie chicken from Costco and use that which makes the recipe only take about 20-30 minutes. I make it at least twice a month.
https://www.simplyorganic.com/recipes/chipotle-chicken-tortilla-soup#
Monica says
March 15, 2016 at 5:39 pmThank you for the comment! I LOVE chicken tortilla soup and honestly haven’t made it myself in years–so I will absolutely try that recipe! Perfect. 🙂 Much aloha and happy soup-eating!! xo
Amber Lia says
March 15, 2016 at 11:15 amThis looks like tastebud heaven! Can’t wait to try it! I love good ole cream of broccoli but I’m equal opportunity soup consumer. I love soup like you do!
Amber Lia says
March 15, 2016 at 11:17 amI have no idea why the “i” suddenly disappeared from most of the words in my comment! Sorry!
Monica says
March 15, 2016 at 5:35 pmHey Amber!! Thanks for the comment, and so sorry about the comment glitch! I think it has been resolved, but that was a funny one for sure! 🙂 Aloha and I think I need to say “Happy Eating for TWO!” yay!!! SOOOO excited for you!
Kate says
March 15, 2016 at 9:56 amHi Monica! What would you think about making this without the fish sauce in the recipe? I will be making this soon. How delicious!
Monica says
March 15, 2016 at 10:41 amHi Kate! I have made it without fish sauce and it was just fine! In fact I’m never sure if I can tell a difference, but most of my curry recipes call for it so I use it. 🙂 You’re fine == go for it! 🙂 Aloha-
Kate says
March 15, 2016 at 10:57 amThanks, Monica! Can’t wait to make it! Love your blog!
Kasey says
March 15, 2016 at 7:38 amHi! This sounds delicious! I’ve never cooked with fresh ginger (shame on me) but I don’t see in your recipe how you incorporate it in to the soup. Do you grate it? Can’t wait to try this recipe!❤️
Monica says
March 15, 2016 at 8:08 amOh thanks for taking note–I should go edit that! 😉 I typically use a garlic press and just squeeze the right amount out…But you can also grate it. When I didn’t have it fresh I have also used a kind that is in a tube in the produce section of the grocery store. 😉 Hope you love it!
f says
March 15, 2016 at 3:43 amLove making your recipies!! When you do the printables, would you mind including a photo? I always have to spend 5-10 minutes copy-pasting them into a Word doc so I have a little thumbail on my printout, which means I only print the recipies I’m really really really wanting to try, and skip the others.
Monica says
March 15, 2016 at 7:01 amThank you for commenting, and I am so glad you love making my recipes! 🙂 Yes, I’ll look into that. Sorry for making it difficult by not including photos! I think I have tried to minimize what is in the printable so that people aren’t wasting ink (using colored fonts and all of that,) but indeed–having a photo would probably be helpful to most! 😉 Aloha and thank you again!!
Shannon says
March 15, 2016 at 1:37 amWe love soup and I love making it! Chopping is like therapy when I am working something out in my mind. The boys love good old chicken noodle, my dad is all in for split pea and my husband loves a beef barley. I am an equal opportunity soup lover but never turn down vegetable noodle!
Monica says
March 15, 2016 at 7:02 amYes Shannon–therapy indeed! I feel the same way in the kitchen in general. 😉 (Until cleanup, ugh!) My mom made split pea yesterday and we couldn’t join them so I’m hoping I get the leftovers! 🙂 Mahalo and have a great week! xo