Thai Peanut Chicken Noodle Soup

Thai Peanut Chicken Noodle Soup
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!

Thai Peanut Chicken Noodle Soup
It is always fun eating long noodle soups with chopsticks! Let the slurping begin!

Thai Peanut Chicken Noodle Soup
Thai Peanut Chicken Noodle Soup

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 (or turkey) breasts or thighs
  • 1 cup sweet potato or pumpkin 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
  1. 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.
  2. 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.
  3. 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.
  4. Add the mushrooms, red bell pepper and rice noodles and cook until the noodles are tender, about 5 minutes.
  5. 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.
Nutrition Facts: Calories 513, Fat 31g (Saturated 17g, Trans 0), Cholesterol 37mg, Sodium 1622mg, Carbs 33g (Fiber 5g, Sugars 11g), Protein 31g
Nutrition by: Nutritional facts powered by Edamam


Marie Matter said...

mmmmm yes please!

Cindy@NorthofWiarton said...

Happy New Year, Kevin. Will you be participating in the 2nd Annual Ontario Blogger's Day over at North of Wiarton again this Year? let me know please.

Tieghan said...

This looks so good, Kevin! I love the Thai flavors and I am a sucker for peanut butter anything!

Maria said...

I love the crunchy peanuts on top!

Sylvia Ellie said...

I also love the flavors of Thai soup. Peanuts, spice, sweet and salty. It's only morning here and I'm ready for a bowl now. Love the addition of the pureed sweet potato. Fantastic! Going to pin this one. Can't wait to try it. Oh, and your pictures are beautiful!

Layla @ Brunch Time Baker said...

I've never attempted to try thai soups yet and not to mention a peanut soup. I think this soup looks hearty and delicious! I would love to give it a try any day!!

Julie @ Table for Two said...

I seriously adore how vibrant the color of this soup is!!

Jenny Flake said...

Now this is my kind of soup! Love it Kevin!!

Gaby said...

So vibrant and I am in love with these flavors, especially in soup!

Rocky Mountain Woman said...

This flavor combo is perfect!

widgie74 said...

Hi folks, this recipe looks great but I am not very good with really hoy foods. Could you give me some guidance on how much chili to use for just a little heat for starters? Thanks

Kevin Lynch said...

widgie74: Start with 1-2 tablespoons of the red curry paste and you can add more chili sauce like sriracha if the soup is not 'warm' enough. Enjoy!

vanillasugarblog said...

Thai peanut sauce, I swear I drink that stuff, it's embarrassing really.
I always order extra when out dining or make more. I just love it.
But I've never had in it a soup form, which I need too because now I really can drink it. LOL

Sommer @ASpicyPerspective said...

I drooling over this noodle soup! Yummy!

Susan@LunaCafe said...

Wow, this looks awesome, Kevin! I'm in love with Thai flavors as well. So satisfying and bright. Can't wait to try this.

Angie said...

I made this a few days ago but kept the rice noodles out of it since I wanted to keep it in the fridge for a few meals worth of lunches. The noodles would have gotten mushy. Instead I added additional veggies to add extra bulk. My husband doesn't like soups but couldn't stop eating it. He hinted to me that he wanted my servings of it that I was saving for work lunches, but there was no way he was going to get them. This was a fantastic soup that we will be adding to our regular rotation!

Kevin Lynch said...

Angie: I am glad that you enjoyed it! Good call on withholding the noodles when you are expecting leftovers and the extra veggies would be perfect!

Anonymous said...

I just made this soup, and it's amazing! Thank you for sharing.

Raemie said...

I pinned this soup and must say you sure "NAILED IT" right on with the revolution eating and cooking my passion baby!

Jess said...

Hi Kevin! I came across your recipe on Pinterest and couldn't wait to try it! My husband and I adapted it a bit and turned it into a delicious curry we served over rice. You can check it out on my blog here -->

Looking forward to trying more of your recipes!

plasterer bristol said...

This is a delicious recipe, noodles and soup just lovely, thanks for sharing this...


Anonymous said...

Thanks for the awesome recipe. I made this last night and it was deeeelicious! AND, it was easier than I anticipated!

Bobbie, Henry & Joshua Willmore said...

My 11 y/o son helped me make it the first time and he LOVES it. The second time I used diced butternut squash. Will have to try with tamarind concentrate next time.

Alane said...

Just made this, tastes great! Just have a question... Do you think this would freeze well? Or would the noodles turn into mush? There is just so much, I'll never be able to eat it all in a day or 2.

Thanks for sharing all your recipes! You never disappoint!

Kevin Lynch said...

Alane: I'm glad you enjoyed it! You can freeze this and it will taste great but as you mentioned the noodles will not have the best texture after.

Alane said...

Made it again tonight, and realized I forgot to give you an update the last time on the freezing. I did freeze this in single serving containers to take for lunch, and while the noodles did break apart a bit, it was still delish! In fact, I think the leftovers taste even better! :o)

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