Creamy Thai Peanut Chicken Soup
This soup is creamy Thai-inspired chicken soup with peanut butter, coconut milk, sweet potato & kale. It makes 16 servings, which means it’s perfect for freezing!
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!
How To Freeze Leftovers
I freeze in 1 and 2 cup Soupercubes for easy lunch size portions. If you’ve never heard of Soupercubes, let me introduce you to this awesome product. If you meal prep or want to maximize your freezer, these are a game changer. They’re made of high quality silicone and help you freeze in perfect portion sizes. They also lock out moisture (which causes freezer burn.) I’m not being sponsored by Soupercubes — I just love them so much!
I am all about using your freezer well, and I even have a whole playlist on Youtube about how to maximize your freezer. Check out all of my freezer videos here!
If I’m going to take food to friends, I like to use these 16 and 32 oz. containers, also called deli containers.
Creamy Thai Peanut 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
FREQUENTLY ASKED QUESTIONS:
Can I make this in the slow cooker or instant pot?
Absolutely! Sauté the sweet potato, onion, and carrots first (this step really helps build flavor), then add everything except the peanut butter mixture, kale, and coconut milk to your slow cooker with the chicken and stock. Cook on low for 4–6 hours, then stir in the peanut butter mixture, kale, and coconut milk in the last 15–20 minutes. Let cool for 15 minutes before serving.
Can I freeze this soup?
Absolutely! Freeze in 1–2 cup portions (soup cube trays work great) for easy grab-and-go lunches, or in larger containers if you’re freezing for a family meal or to share with a friend.
Do I use raw or cooked chicken?
I use raw chicken breast, cut into 1-inch chunks. It cooks directly in the simmering stock, which keeps it tender and adds flavor to the broth. However, if you’re in a time crunch, you could use rotisserie chicken, shredded or cubed.
Can I substitute ginger paste for fresh ginger?
Yes, ginger paste works well as a substitute. However, be wary that the ginger flavor will be less intense than using fresh ginger!
Can I use spinach instead of kale?
Yes, baby spinach is a great swap, but make sure to add it at the very end since it wilts much faster than kale.
Why does my soup taste too strongly of peanut butter?
If the peanut butter flavor feels overpowering, try reducing it to ¾ cup instead of a full cup. A few readers found this created a more balanced, less peanut-forward flavor while keeping the soup nice and creamy.
How big should the bag of shredded carrots be?
A standard 10–12 oz bag of pre-shredded carrots works well for this recipe.
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!
Creamy Thai Peanut Chicken Soup
Course: Chicken, Freezer Friendly, Soups, ThaiCuisine: Thai8
servings45
minutesThis soup is creamy Thai-inspired chicken soup with peanut butter, coconut milk, sweet potato & kale. Topped with a fresh lime for exta zing, it’s warming and hearty. It makes 16 servings, which means it’s perfect for freezing!
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!
Recipe Video
Notes
- To grate fresh ginger easily, keep it frozen and grate directly from frozen! Or, just use store bought ginger paste
- To use an Instant Pot, saute the veggies first and then use the slow cooker setting and let everything cook for 4-6 hours
- If you don’t have chicken breasts or thighs, shredded rotisserie chicken would be an easy hack to cut down on cooking time
- You can easily substitute spinach for the kale if you don’t have kale
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This was delicious! All family memberd devoured it. I used fresh ginger and as a time saver I will try the frozen cubed next time. Mincing 4 TBL is not for the weak. 🙃
Bravo on a great recipe and thank you!
Lauren, thank you so much for trying it! And taking the time to write how much you enjoyed it! Makes me so happy!
I used a micro plane to grate my fresh ginger & that made it SO EASY!
yes!! I love doing that!
Lauren
I keep my fresh ginger in the freezer. When needed I grate it frozen-much easier this way.
Excited to try this! Do you think it would work in the crockpot?
I think yes though I cannot confirm. I think if you did it in the IP and sauteed the veggies first before the slow cook option for 4-6 hours you would be golden!
Oops! Just scrolled up to see yes I can freeze! Thanks!
use cooked or raw chicken?
raw!
This soup was fabulous! Ever since Kate posted about it I couldn’t wait to make it. Cooked it last night and it was just as delicious as I imagined it would be. The whole family enjoyed it! The flavor profile was *chefs kiss*. Easy & tasty!
Helen, thank you so much for the rave review!
Do we think I could just add some chopped rotisserie chicken in at the end and call it good? 😂
Absolutely!
Made this for dinner tonight – SO yummy! Made enough to share with my neighbor and she seconded the deliciousness!!!
Made this for dinner tonight – SO yummy! Made enough to share with my neighbor and she seconded the deliciousness!!!
What a good neighbor you are!
Delicious recipe! Crowd pleaser and a definite addition to the recipe binder. I think next time I’d try ground chicken (cooked separately then added in).
Adding it to the recipe binder is the ultimate compliment!
This is so delicious!! I love a hearty soup. This has tons of flavor!
Oh I am so glad to hear you loved it and the flavor was good!
Can you freeze this? It’s soooo delicious but makes a lot and I’d love to have leftovers for a cold snowy day.
Hi! This looks delicious. Would you happen to know the nutritional info? Thanks!
This recipe is delicious!!!!
This recipe is so delicious!! Made some and had enough to share with our neighbors! Also great to go over rice especially for the boys in our family who could eat the whole pot!
Ah I am so glad! Amazing that you shared with your neighbors!
Loved this! Going to make again and I have leftover spinach – think I could use this instead?
Yes!
SO good. The flavor is insane! My husband gave it 13/10, my 3 year old had three bowls, and my 1 year old couldn’t get enough. Adding to the binder asap!
Wow the highest compliment! Thank you so much for your review, Natalie!
This looks good! Could you use ginger paste?
yes absolutely!
Made this tonight and we all loved it! I batch cooked chicken breast over the weekend and used that to save a step this evening. Delicious recipe!
I made this soup during a cold, snowy day. Wow! It’s a lot of work, but makes A LOT of soup.
My husband says it’s restaurant-quality!
Hi! How many ounces is the bag of shredded carrots you use? I have a 10oz bag but wondering if that’s too much.
This is an excellent recipe! Absolutely love it! Glad it makes so much!
This looks so good! Plan to try! Would this work in the crock pot?
I made this today right around the time our temperature finally hit 0°, and it was perfect to warm and nourish us on this extremely frigid day. I subbed white potatoes and baby spinach, because that’s what I had in the house. Halved the recipe, and still will have enough for a second meal for my husband and me. 5-star keeper! Thank you!
Great recipe Kate! Thank you so much for sharing. My shortcuts – I didn’t peel my sweet potatoes, just made sure they were scrubbed and a small dice, grated my ginger (I keep in the freezer) and the bag of shredded carrots was perfect! Amazing flavor and texture. Will be sharing with the neighbors for sure.
Okay, my soup tastes like peanut butter soup. Anyone else have that problem? If I make it again, I’ll use half the PB.
I knew this would be good, but it’s out of this world! I reduced the peanut butter to 3/4 cup and the coconut milk to one can just to decrease the fat. It was still very creamy and flavorful. Thanks for the amazing recipe!
Has anyone made this in the Instapot? Wondering if I could throw it all in there with the chicken breast!
I love this soup! I’ve made it the normal way and loved it but am currently doing whole30 and wanted to make it so I subbed the PB for almond butter and still very good! (Not as good though haha)