I am a huge fan of Thai cuisine especially of the spicy peanut sauce which I am guilty of eating by the spoonful. With soup season here I was thinking why not eat it by the spoonful in the form of a soup with all of the flavours of the spicy peanut sauce? I started the soup off with the elements of the peanut sauce including peanut butter, red curry paste, tamarind, sugar and fish sauce for a perfect blend of spicy, sour, sweet and salty. I decided to go with a chicken noodle soup theme so chicken and rice noodles were the next ingredients and since I always enjoy Thai curried pumpkin and sweet potato soups I added a sweet potato to the mix which I pureed to thicken the soup. Up next were some vegetables and a touch of turmeric and finally a garnish of chopped peanuts, cilantro and green onions. I have to say that this is one tasty chicken noodel soup and if you are a fan of peanut sauces then this is the soup for you!
It is always fun eating long noodle soups with chopsticks! Let the slurping begin!
Thai Peanut Chicken Noodle Soup
A quick, easy and tasty Thai style curried sweet potato and peanut chicken noodle soup.
- 1 (14 ounce) can coconut milk
- 1/4 cup red curry paste
- 4 cups chicken broth
- 1 pound boneless and skinless chicken breasts or thighs
- 1 cup sweet potato or butternut squash, peeled and diced
- 1/3 cup peanut butter
- 1 tablespoon tamarind concentrate or 1/4 cup lime juice
- 2 tablespoons fish sauce or soy sauce
- 2 tablespoons palm sugar or brown sugar
- 1/2 teaspoon turmeric
- 8 ounces mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 6 ounces rice noodles
- 2 cups bean sprouts
- 1/4 cup cilantro, chopped
- 1/4 cup peanuts, toasted and coarsely chopped
- 2 green onions, sliced
- Heat the thick part from the top of the can of coconut milk in a large saucepan over medium heat, add the the curry paste and let them sizzle until fragrant, about a minute.
- Add the coconut milk, chicken broth, chicken, sweet potato, peanut butter, tamarind, fish sauce, sugar and turmeric, bring to a boil reduce the heat and simmer until the chicken is cooked and the sweet potato is tender, about 15-20 minutes.
- Remove the chicken from the soup, shred or slice it and optionally puree the sweet potato with a hand blender before returning the chicken to the soup.
- Add the mushrooms, red bell pepper and rice noodles and cook until the noodles are tender, about 5 minutes.
- Mix in the bean sprouts, remove from heat and serve garnished with cilantro, chopped peanuts and green onions.
Slow Cooker: Optionally implement step 1, implement step 2 except place the ingredients into a slow cooker and cook on low for 6-10 hours or on high for 2-4 hours before continuing on with steps 3+ with the slow cooker on high.
Note: Use as much curry paste as you want to get the desired level of heat.
Note: Coconut milk tends to separate into a thick white part that rises to the top of the can and a clear liquid part that sinks to the bottom and the thick white part works perfectly as an oil. If your coconut milk was not separate, use 2 tablespoons of oil to cook the curry paste instead.
Option: If you have cooked chicken on hand you can use that instead of fresh.