This soup has become a hyperfixation for me ever since I tried a different version of it at a friend’s baby shower back in November. She gave me the recipe, which was Martha Stewart’s Almond Chicken Soup where she makes the chicken soup with almond butter, sweet potato, and collards. From there the options took off in my head. I went for a creamier Thai-inspired dish by adding coconut milk, amping up the lime juice, and subbing almond butter for peanut butter. Shredded carrots made for an easy veggie addition and I love the texture variety that comes from using shredded carrots as opposed to chopped. 

There are four incredible veggies (onions, sweet potato, carrots, and kale) in this soup and it’s so comforting from the creamy peanut butter and coconut milk you barely notice them!! This makes a lot of soup (I got 4 quarts!) , because if I am going to peel and chop sweet potato and bring out my large soup pot, I want the effort to be worth it! 

I freeze in 1 and 2 cup @soupercubes for easy lunch size portions and package in these 16 and 32 oz. containers to take to friends. Please let me know in the comments if you make this!

Thai Chicken Soup

Makes 16 cups

Feeds 8-10 people

Freezer friendly 

YOU WILL NEED:

• 2 tbs avocado oil
• 4 large sweet potatoes, peeled and cubed
• 1 yellow onion, diced
• 1 bag shredded carrots (you can chop your own, this is just a cheap and easy shortcut!)
• 2 cloves garlic, minced 
• 6 cups chicken stock
• 1 pound (2 pounds if you want extra meaty) chicken breasts, cut into 1 inch chunks
• 1 cup smooth peanut butter (natural works best if you have it)
• 1-2 cups (this is roughly 1 bunch at the grocery store) lacinato kale, chopped 
• 4 tablespoons minced ginger (fresh adds the best flavor but I use frozen cubes in a pinch)
• 2 cans coconut milk
• 3 limes worth of lime juice (approximately 1/3 cup lime juice), plus one extra lime for garnish
• 2 tsp salt 
• 1 tsp pepper
• (Optional): chopped peanuts for garnish

TO MAKE:

Step One: In a large pot, heat the avocado oil then add in the sweet potato, onion, and carrots and cook for 8-10 minutes, allowing them to soften. 

Step Two: Add in the garlic and cook for another minute.

Step Three: Add in the 6 cups of chicken stock and bring to a boil.

Step Four: Once boiling, reduce to a simmer and add in the diced chicken breast.

Step Five: Cover the pot and allow the chicken to cook for 20 minutes.

Step Six: In a bowl, whisk together the peanut butter and 1 cup of the soup mixture (the warm soup really helps to thin out the peanut butter).

Step Seven: Add in the peanut butter mixture, kale, ginger, lime juice, salt, pepper and coconut milk and allow to simmer for another 15 minutes or so.

(Optional) serve with extra lime wedges for people to add a final fresh lime squeeze (I love doing this!) and a few chopped peanuts for garnish. Enjoy!

Thai Chicken Soup

Recipe by KateCourse: Chicken, Freezer Friendly, Soups

Servings

8-10

servings

A creamy thai inspired soup with hearty vegetables, chicken and a fresh lime zing.

Ingredients

• 2 tbs avocado oil

• 4 large sweet potatoes, peeled and cubed

• 1 yellow onion, diced

• 1 bag shredded carrots (can chop your own, this is just a cheap and easy shortcut!)

• 2 cloves garlic, minced

• 6 cups chicken stock

• 1 pound (2 pounds if you want extra meaty) chicken breasts, cut into 1 inch chunks

• 1 cup smooth peanut butter (natural works best if you have it)

• 1-2 cups (this is roughly 1 bunch at the grocery store) lacinato kale, chopped

• 4 tablespoons minced ginger (fresh adds the best flavor but I use frozen cubes in a pinch)

• 2 cans coconut milk

• 3 limes worth of lime juice (approximately 1/3 cup lime juice), plus one extra lime for garnish

• 2 tsp salt

• 1 tsp pepper

• (Optional): chopped peanuts for garnish

Directions

• In a large pot, heat the avocado oil then add in the sweet potato, onion, and carrots and cook for 8-10 minutes, allowing them to soften.
• Add in the garlic and cook for another minute.
• Add in the 6 cups of chicken stock and bring to a boil.
• Once boiling, reduce to a simmer and add in the diced chicken breast.
• Cover the pot and allow the chicken to cook for 20 minutes.
• In a bowl, whisk together the peanut butter and 1 cup of the soup mixture (the warm soup really helps to thin out the peanut butter).
• Add in the peanut butter mixture, kale, ginger, lime juice, salt, pepper and coconut milk and allow to simmer for another 15 minutes or so.
• (Optional) serve with extra lime wedges for people to add a final fresh lime squeeze (I love doing this!) and a few chopped peanuts for garnish. Enjoy!

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