Thai Peanut Chicken Noodle Soup

barbara lentz


Love this soup spicy, sweet, creamy and delicious.


☆☆☆☆☆ 0 votes

4 to 6
10 Min
15 Min
Stove Top


  • 1 can(s)
    coconut milk 14 oz
  • 3 Tbsp
    red curry paste
  • 4 c
    chicken broth
  • 1 lb
    boneless skinless chicken
  • 1/3 c
    peanut butter
  • 1/4 c
    lime juice
  • 2 Tbsp
    fish sauce
  • 1/4 c
    brown sugar
  • 1 tsp
  • 8 oz
    mushrooms sliced
  • 1
    red bell pepper thinly sliced
  • 6 oz
    rice noodles
  • 2 c
    bean sprouts
  • 2
    green onions sliced
  • 1/4 c
    cilantro chopped
  • 1/4 c
    chopped nuts

How to Make Thai Peanut Chicken Noodle Soup


  1. Slice the chicken into thin pieces
    Heat the thick part of the coconut milk with the red curry paste and let cook about a minute.
    Add the coconut milk, chicken broth, chicken, peanut butter, lime juice, fish sauce, brown sugar and turmeric.
    Bring to a boil and reduce to a simmer and simmer for 5 minutes or until chicken is done.
    Add the mushrooms, red bell pepper and rice noodle and cook until noodles are done about 5 minutes.
    Mix in the bean sprouts
    Remove from heat and garnish with green onion, cilantro and nuts.

Printable Recipe Card

About Thai Peanut Chicken Noodle Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Thai

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