Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

Never miss a recipe! Subscribe to the email Newsletter!

Thai Peanut Chicken Noodle Soup

[heart_this] · · 26 Comments

Thai Peanut Chicken Noodle Soup
A quick, easy and tasty Thai style curried sweet potato and 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.

ingredients
  • 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
directions
  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
Similar Recipes:
Pad Thai Soup
Tom Yum Gai (Thai Hot and Sour Chicken Soup)
Thai Chicken Noodle Soup
Thai Curried Pumpkin Soup
Panang Curried Pumpkin and Prawn Soup
Spicy Peanut Sauce Pad Thai
Thai Peanut Pumpkin Turkey Curry
Butter Chicken Noodle Soup
Thai Peanut Chicken Saute
Creamy Brie Sweet Potato Pecan Pie Soup
Tonkotsu Ramen
Slow Cooker Peanut Chicken Sweet Potato Boats
Cold Sesame Noodles
eCookbook Bundle Cover

Get ALL 12 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

  5. Sylvia Ellie says

    January 15, 2014 at 2:25 pm

    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!

    Reply

  11. widgie74 says

    January 15, 2014 at 10:15 pm

    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

    Reply

  12. kevin says

    January 15, 2014 at 10:35 pm

    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!

    Reply

  13. vanillasugarblog says

    January 16, 2014 at 12:00 am

    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

    Reply

  16. Angie says

    January 25, 2014 at 5:15 am

    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!

    Reply

  17. kevin says

    January 25, 2014 at 7:41 am

    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!

    Reply

  19. Raemie says

    February 7, 2014 at 4:24 am

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

    Reply

  22. Anonymous says

    May 7, 2014 at 3:25 pm

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

    Reply

  24. Alane says

    January 17, 2018 at 5:32 pm

    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!

    Reply

  25. kevin says

    January 17, 2018 at 5:43 pm

    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.

    Reply

  26. Alane says

    March 3, 2018 at 2:38 am

    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)

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Left Menu Icon