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
Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 6
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.