Thai Chicken Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5 -6
Author, adapted from foodiecrush


  • 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
  • --


  1. 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!!!