Thai Coconut Peanut Soup

Prep Time: 30 min
Cook Time: 15 min
Serves: 6

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.


1 lb (0.5 kg) boneless, skinless chicken breast(s), cubed
1 tbsp (15 mL) extra virgin olive oil
5 cloves garlic, minced
2 shallots, diced
1 red pepper(s), chopped
1 cup (250 mL) cilantro, fresh, chopped
1/3 cup (75 mL) fish sauce
2 tbsp (30 mL) lime zest, grated
1/4 cup (60 mL) lime juice
1/4 cup (60 mL) peanut butter
3 tbsp (45 mL) hot chili sauce
2 tbsp (30 mL) soy sauce
2 tsp (10 mL) coriander, ground
1 tsp (5 mL) cumin, ground
1 salt, pinch
1 black pepper, pinch
6 cups (1.5 L) chicken broth
2 cans coconut milk, 400 ml cans
7 oz (200 g) wide rice noodles
1 lb (0.5 kg) shrimp, raw, peeled, deveined
1/2 cup (125 mL) blanched raw peanuts, chopped


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.