This Thai Coconut Peanut soup recipe makes a delicious and easy dinner. Made with chicken, chili paste, peanut butter, coconut milk and spices makes this perfect for your healthy dinner recipes board.

Prep Time10 minutes 

Cook Time 25 minutes 

Total Time 35 minutes 

Calories 333kcal 

Servings 10 cups 

Author: The Bewitchin’ Kitchen


  • 1 tbsp coconut oil
  • 2 lb chicken breast cubed
  • 5 cloves garlic minced
  • 2 shallots diced ( 1/4 – 1/2 small onion)
  • 1 red pepper chopped
  • 1/2 cup cilantro fresh, chopped
  • 1/3 cup soy sauce
  • Zest of 1 lime
  • 1/3 cup peanut butter
  • 1/4 cup lime juice
  • 3 tbsp chili paste (I used sambal oleek)
  • 2 tbsp soy sauce
  • 2 tsp dried cilantro flakes
  • 1 tsp  cumin
  • 1 salt pinch
  • 1 black pepper pinch
  • 4 cups chicken broth
  • 2 14oz cans coconut milk
  • 1/2 cup raw peanuts chopped
  • optional: bird’s eye pepper sliced.


  • In a large pot, heat the coconut oil over medium heat and saute the garlic, shallots, and red pepper until soft.
  • Add the chicken, cilantro, liquid aminos/soy sauce, lime zest and juice, peanut butter, chili paste, dried cilantro, cumin, salt, and, pepper. Combine over the heat for about 4-5 minutes, stirring constantly.
  • Add the chicken broth, coconut milk, and 2 tbsp of soy sauce and bring to a boil.
  • Reduce heat and simmer for 15 minutes.
  • Top with cilantro, peanuts and birds eye pepper.

I added a corn starch slurry at the end to thicken it up. To do this: mix 1-2 TBSP corn starch to 1/4 cup cold water, mix well until corn starch is dissolved. Add to boiling soup, stirring constantly for 2 minutes or until thickened