Thai Coconut Peanut Soup Recipe
A creamy, nutty, spicy, and deeply satisfying Thai Coconut Peanut Soup that’s quick to make, highly adaptable, and utterly craveable. It's an irresistible blend of textures and flavors that’s sure to become a household favorite.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
- 1 tbsp sesame oil
- 1 small onion finely chopped
- 3 garlic cloves minced
- 1 tbsp fresh ginger grated
- 2 tbsp Thai red curry paste
- 1/3 cup creamy peanut butter
- 4 cups low-sodium chicken broth or vegetable broth for vegetarian
- 1 can 13.5 oz coconut milk
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tbsp brown sugar optional
- 1 1/2 cups cooked shredded chicken or tofu cubes
- 1 red bell pepper thinly sliced
- 1 cup shredded carrots
- 1 cup baby spinach or chopped kale
- Juice of 1 lime
- Salt and pepper to taste
- Chopped peanuts scallions, and fresh cilantro for garnish
Heat sesame oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
Stir in garlic, ginger, and red curry paste. Cook for another minute until fragrant.
Add the peanut butter and stir until melted and combined.
Pour in the chicken broth and coconut milk. Stir well to combine.
Add soy sauce and brown sugar if using. Bring the soup to a gentle simmer.
Add shredded chicken or tofu, red bell pepper, and carrots. Simmer for 10–12 minutes until vegetables are tender.
Stir in the spinach or kale and cook just until wilted.
Remove from heat and stir in lime juice. Taste and adjust seasoning with salt and pepper.
Ladle soup into bowls and garnish with chopped peanuts, scallions, and cilantro.
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For more heat, add a dash of sriracha or extra curry paste.
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Use rotisserie chicken to save time.
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Swap in your favorite veggies like zucchini or mushrooms.
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Make it vegan by using tofu and vegetable broth.
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Store leftovers in an airtight container for up to 4 days.