Thai Peanut+Coconut+Rice Noodle Soup
Prepare a Thai-inspired soup with rice noodles, coconut milk, and peanut butter, simmered with vegetables and spices.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (sliced into thin strips) | 500 | Grams |
| Rice Noodles (soaked in warm water) | 250 | Grams |
| Coconut Milk (full-fat) | 800 | Milliliters |
| Chicken Broth (low sodium) | 1000 | Milliliters |
| Peanut Butter (smooth) | 100 | Grams |
| Red Curry Paste (store-bought or homemade) | 3 | Tbsp |
| Fish Sauce (for seasoning) | 2 | Tbsp |
| Brown Sugar (to balance flavors) | 2 | Tbsp |
| Lime (juiced) | 1 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Inch |
| Red Bell Pepper (sliced) | 1 | Count |
| Carrot (julienned) | 2 | Count |
| Green Onion (chopped) | 3 | Count |
| Cilantro (chopped) | 1 | Bunch |
| Vegetable Oil (for sautéing) | 2 | Tbsp |
Instructions
- Heat vegetable oil in a large pot over medium heat. Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
- Add red curry paste and cook for another minute, stirring constantly.
- Pour in chicken broth and coconut milk, stirring to combine. Bring to a simmer.
- Add sliced chicken breast to the pot and cook for 5-7 minutes until the chicken is cooked through.
- Stir in peanut butter, fish sauce, and brown sugar. Mix until the peanut butter is fully incorporated.
- Add red bell pepper and carrot, simmer for another 3-4 minutes until vegetables are tender.
- Drain the soaked rice noodles and add them to the soup. Cook for 2-3 minutes until noodles are tender.
- Remove from heat and stir in lime juice. Adjust seasoning with additional fish sauce or sugar if needed.
- Serve hot, garnished with chopped green onion and cilantro.
Prep
- Soak rice noodles in warm water for 30 minutes before cooking.
Kitchen equipment
Large PotGraterJulienne Peeler