Thai Peanut Chicken Soup by Virginia Carolinas Peanuts

Between the falling leaves and cooler temperatures, there’s nothing better than a bowl of soup to comfort the soul! This Thai Peanut Chicken Soup by Virginia Carolinas Peanuts is everything you have been looking for. The red curry paste and peanut butter combine to create a hearty base, paired with the fresh herbs for garnish, making this the perfect refreshing soup that will keep you warm on a chilly fall night.

Serves: 4

Ingredients:

• 3 tsp red curry paste

• 4 cups chicken broth

• ⅓ cup ground peanuts 

• ⅓ cup peanut butter 

• 1 can (13.5 oz) coconut milk 

• 2 cups shredded chicken (grocery store rotisserie chicken can be used) 

• 1 bag wide rice noodles

Optional:

• 1 bunch fresh cilantro, chopped 

• 4 oz fresh Thai basil 

• Limes sliced into eighths 

• 1 jalapeno sliced (garnish) 

• Peanuts (garnish) 

Directions:

1. Add red curry paste, broth, peanuts, peanut butter, and coconut milk to a pot on the stove, and bring to a boil.

2. Reduce to low heat and allow mixture to simmer for 10 minutes.

3. Stir in cooked shredded chicken and heat thoroughly.

4. Remove rice noodles from the package, and soak in a bowl of hot water from the tap until soft and pliable. 

5. Place rice noodles in a bowl, top with broth mixture. For added flavor, top soup with optional ingredients: cilantro, basil, fresh lime wedge, and sliced jalapeño.