Prep Time10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Calories 333kcal
Servings 10 cups
Author: The Bewitchin’ Kitchen
Ingredients
- 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.
Instructions
- 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
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