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


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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
red bell pepper thinly sliced
6 oz
rice noodles
2 c
bean sprouts
green onions sliced
1/4 c
cilantro chopped
1/4 c
chopped nuts

How to Make Thai Peanut Chicken Noodle Soup


  • 1Slice 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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