Thai Chicken Soup

Thai chicken soup with coconut milk, peanut butter and pineapple is incredibly delicious. And incredibly fast to make!

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Thai chicken soup is made for a gray dreary day. Just the color of this soup should help you imagine the color of the sun. At least I hope it does!  Thai flavors always call to me. Perhaps it’s that Thai food uses what I like to call warm weather ingredients.
 

What makes Thai chicken soup so unique?

Other than coconut milk which seems to be in every Thai chicken soup, it appears the rest is up to you. As long as you’ve met the Thai prerequisite flavors of salty, spicy, sweet and sour, your Thai soup will shine! I love incorporating peanut butter, pineapple juice and fish sauce into this soup to create a luscious, complex flavor.

Ingredients such as coconut and pineapple make up the sweet part of a Thai dish. Salty is left to the fish sauce. Spicy is derived from chiles or Sriracha and sour in this case comes from the lime juice. Yes, these are four major components of Thai cooking.

If you’ve never tried a Thai recipe, this is a great one to start with. Easy and sophisticated at the same time, this soup will have you wishing you made more. Just make sure if you add noodles that you cook them separately or they will soak up a lot of the soup. And if you have leftovers make sure you keep the noodles in a separate container. If left in the soup, they will become soggy.

Another favorite Thai soup of mine is Tom Kha soup. It is made with coconut milk also, but with shrimp added it’s a bit lighter than this one. You should try this one also!
 

 

(Below is an old post from January, 2015.)

The gray, dreary, totally sad excuse for days, has left me feeling in a bit of a funk. The need to rise out of bed is minimal except to meet the needs of the soft, little, shaggy creature, clawing at my bed. She wears a red, size 3T shirt, that says, “I love my mom.” If that doesn’t get you out of bed, what would?

Colorado is beginning to remind me a lot of growing up in Illinois, where the days were a constant gray, from November until April-or so it seemed. I was so ready to escape, but I must admit to missing those wide open, flat places, that makes it seem like the horizon never ends.

Days like this require fortitude. They require something that at least makes you think sunshine is just over the horizon. Somewhere. “It must be somewhere,” she screams! Days like this require contemplative thought, which is why I’m finally starting meditation. I don’t care what you call it, but I hope to find a new happy place and I can’t think of a better place to start than within me.

Between this and my friend Reebok elliptical, I’ve got some new things on my plate. So far I’ve been a good friend to Reebok and all she has given me is sore legs, shortness of breath and lots of sweat. They say good friendships take a long time to develop, so I am hanging on to see the results. Be nice to me Reebok or I know a good truck to send you away on!

Days like this require simple food. Days like this require soothing food. But if you know my food by now, you must realize that flavor is my middle name. I love food that sings to me; food that makes me guess all of its components while happily munching away.

Yellow was missing from my life, (maybe it is because Zoe has left), but the sweet beauty of Thai chicken soup was calling my name. Yeah. Today, this was how I cooked.

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A few things I used to make this soup:

Though you don’t need a big soup pot for this recipe as a regular pot will do, I do use this one for large recipes.

I often buy these fried shallots to top my Asian dishes with at the Asian market.

Thai Chicken Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Abbe Odenwalder
• Prep Time: 10 Minutes
• Cook Time: !0 Minutes
• Total Time: 20 Minutes
• Yield: 3-4 Servings 1x
• Category: Soup
• Method: Stove Top
• Cuisine: Thai

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Description

Thai chicken soup with coconut milk, peanut butter and pineapple is incredibly delicious. And incredibly fast to make!

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Ingredients

Scale 1x2x3x

• 1 T oil
• 2 minced garlic cloves
• 1 lb boneless, skinless chicken breasts (sliced in thin strips which is best accomplished when the meat is partially frozen)
• 1/2 t turmeric
• 1/4 t cayenne pepper
• Pinch red chili flakes
• 1/2 can unsweetened coconut milk
• 3 1/4 c chicken stock
• Juice of 1/2 a lime
• 2 t lemon grass paste (I use the lemon grass that comes in a tube in the produce section.)
• 1–2 t fish sauce
• 3 T pineapple juice and reserve the chunks
• 2 T crunchy peanut butter
• 1 c thin dried egg noodles or rice noodles (cooked according to package directions)
• 3 scallions, chopped
• 3 T cilantro, chopped
• 1/2 t sriracha
• Garnishes:
• Fried onions (out of the container or in freezer section at an oriental grocery)
• Chopped peanuts
• Chopped Cilantro
• Sliced Jalapenos  (seeds in = spicy!)

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Instructions

Heat oil in a large-ish pot. Add garlic cloves and saute until light golden.

Add the chicken, turmeric, pepper, and red chili flakes to pot. Stir fry for a few minutes until chicken is almost cooked.

Add coconut milk, chicken stock, lime juice, lemon grass paste, fish sauce, and pineapple juice. Whisk in peanut butter.

Simmer for a few minutes. Soup can be made until this point.

To continue-Bring soup back to simmering. Add the cooked al dente egg noodles.

Before serving, stir in scallions and cilantro. Add sriracha to taste at table. More fish sauce can also be added if you like a saltier flavor.

Ladle soup into bowls and top with fried onions, cilantro, chopped peanuts, jalapenos, and small chunks of pineapple.

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A few more to try:
White Bean, Bacon and Kale Soup
Cincinnati Chili
Pasta Chicken Gratin
Chili Lover’s Meatloaf
Chicken Soup Chicken