Warm your soul with our Coconut Peanut Chicken Soup. A comforting blend of tender chicken, creamy coconut milk, and rich peanut butter, spiced with aromatic ginger, lemongrass and chili flakes, creates a delicious and satisfying soup that will keep you warm and nourished. Perfect for a cozy night in or as a comforting recovery meal.
Total Time
0 hr 00 min
Prep Time
0 hr 00 min
Cook Time
0 hr 00 min
Servings
12
Ingredients
- 1 CUP smooth peanut butter
- 2 CUP low-sodium chicken broth
- 2 TBL madras curry paste
- 1 CAN unsweetened light coconut milk
- 4 TSP Farm and Florist Sesame Oil
- 1 CAN fire-roasted diced tomatoes
- 2 CUP shredded rotisserie chicken
Preparation
Tips and Techniques
- You may need to add more/less cooking time. Keep an eye out on your pan, heat, and the color of the peanut butter. It should look light brown and not too dark.
- An evenly heated pot will ensure proper caramelization throughout.
Cooking
- In a large saucepan, whisk broth and curry paste. Heat over medium heat to boiling.
- Whisk in coconut milk and peanut butter, and simmer for 2 to 3 minutes.
- Stir in tomatoes (with liquid) and chicken, and cook until heated through. Season with kosher salt to taste. Sprinkle with chopped roasted peanuts and serve with lime wedges, if desired. Drizzle Farm & Florist Sesame Oil to finish.
Tasting
This dish should have a warm, sweet, rich flavor. Smooth, and rich.