This Thai chicken soup has become a constant in my weeknight rotation — a bowl that delivers comfort and bright, layered flavors without requiring a long list of ingredients. I first put this combination together on a rainy evening when I had leftover chicken, a can of coconut milk, and a jar of peanut butter on the counter. The mix of savory coconut, nutty peanut, citrusy lime, and gentle heat from chili paste surprised me: it felt both indulgent and clean at the same time. The texture is silky from the coconut milk and peanut butter, with tender bites of chicken and the occasional crunch of chopped peanuts for contrast.

I love this version because it's very forgiving. You can scale it up for a dinner party or keep it modest for two. It fills the kitchen with an irresistible aroma and is one of those recipes where picky eaters end up asking for seconds. The balance of savory, sweet, salty, and sour makes the soup particularly memorable — the lime zest and lime juice cut through the richness and keep each spoonful lively. If you enjoy Thai flavors but want something straightforward, this is a great place to start.

Ingredients

• Coconut oil (1 tbsp): Use virgin coconut oil for the subtle tropical aroma; it creates a fragrant base when you sauté the aromatics. If you prefer neutral oil, grapeseed works too.
• Chicken breast (2 lb), cubed: Boneless, skinless breasts cook quickly and stay tender when simmered. Cut even 1-inch pieces for uniform cooking; leftover rotisserie chicken can be used to save time.
• Garlic (5 cloves), minced: Fresh garlic gives the backbone of savory flavor — avoid jarred pre-minced for best aroma.
• Shallots (2), diced: Shallots melt into the broth and add mild onion sweetness; red onion is an alternative if needed.
• Red bell pepper (1), chopped: Adds color and subtle sweetness; any color bell pepper is acceptable.
• Cilantro (1/2 cup), chopped: Fresh cilantro brightens the final bowl — reserve some for garnish.
• Liquid aminos or soy sauce (1/3 cup + 2 tbsp): Provides umami and salt; use low-sodium soy sauce to control saltiness or tamari for gluten-free.
• Lime (zest of 1 and 1/4 cup juice): Zest adds essential citrus oils; the juice brings acidity to cut through the richness.
• Peanut butter (1/3 cup): Creamy peanut butter gives the signature nutty body — natural or conventional both work, but smooth blends better into broth.
• Chili paste (3 tbsp): Use a Thai chili paste like sambal oelek or sriracha-based paste to add heat and depth.
• Dried cilantro flakes (2 tsp) & cumin (1 tsp): Dried cilantro reinforces fresh cilantro and cumin adds a warm base note; use toasted cumin for more aroma.
• Chicken broth (6 cups): Homemade or store-bought low-sodium stock both work; adjust salt to taste.
• Coconut milk (2 cans, 14 oz each): Full-fat coconut milk gives the creamiest texture; light coconut milk makes it leaner but less silky.
• Raw peanuts (1/2 cup), chopped: For garnish and crunch — roast lightly if you prefer deeper flavor. Optional bird’s eye pepper for extra heat.

Instructions

Sauté aromatics: Heat 1 tablespoon coconut oil in a large pot over medium heat. When shimmering, add 5 cloves minced garlic, 2 diced shallots, and 1 chopped red bell pepper. Sauté for 3–4 minutes until softened and aromatic, taking care not to brown the garlic — you want sweetness without bitterness. Add chicken and seasonings: Add 2 pounds cubed chicken breast, 1/2 cup chopped fresh cilantro, 1/3 cup liquid aminos or soy sauce, the zest of 1 lime, 1/3 cup peanut butter, 3 tablespoons chili paste, 2 teaspoons dried cilantro flakes, 1 teaspoon ground cumin, and a pinch each of salt and black pepper. Stir constantly for 4–5 minutes so the peanut butter and chili paste begin to coat the chicken and bloom their flavors; this step develops depth before adding liquids. Add liquids and simmer: Pour in 6 cups chicken broth, both 14-ounce cans of coconut milk, and 2 tablespoons additional soy sauce or liquid aminos. Increase heat to bring the pot to a gentle boil, then reduce to low and simmer uncovered for about 15 minutes. The chicken should be cooked through and the broth slightly thickened from the peanut butter and coconut milk melding together. Finish with lime and garnish: Stir in 1/4 cup fresh lime juice, taste and adjust seasoning. Serve hot, topped with chopped raw peanuts, extra fresh cilantro, and thinly sliced bird's eye pepper if using. For best texture, add garnishes just before serving so peanuts remain crunchy.

Storage Tips

To store, cool the soup to room temperature for no more than two hours before refrigerating. Transfer to airtight containers, leaving about 1 inch of headspace if you plan to freeze. Refrigerated leftovers stay good for 3–4 days; when reheating, warm slowly over low heat and stir often. If the broth has thickened after chilling, whisk in a few tablespoons of broth or water to reach the desired consistency. For freezing, use freezer-safe containers and label with the date — thaw in the refrigerator overnight and reheat gently the next day.

Ingredient Substitutions

If you need to adjust for allergies or pantry limitations: swap peanut butter for almond butter for a different nut profile (note flavor will change), or omit nuts entirely and use an additional 2 tablespoons tahini to preserve creaminess. For a gluten-free option, use tamari or coconut aminos instead of soy sauce. Replace chicken with firm tofu or cooked chickpeas to keep it vegetarian; add extra lime and a pinch of sugar to rebalance the savory and sweet elements if you change the protein.

Serving Suggestions

Serve this bowl with jasmine rice or rice noodles for a heartier meal, or with a crisp cucumber salad to add a cooling contrast. Garnish with fresh cilantro, extra lime wedges, thinly sliced red onion, and a sprinkle of crushed roasted peanuts. For a bright finish, drizzle a little toasted sesame oil or fish sauce if you want a deeper umami punch. This soup pairs beautifully with light, citrus-forward white wines or a Thai iced tea for dessert.

Cultural Background

While this version is inspired by Thai flavors — coconut milk, lime, cilantro, and chili — it is an adaptation rather than an authentic traditional bowl. Thai cuisine often balances sweet, salty, sour, and spicy in a single dish; peanut flavors are more closely associated with some regional Thai dishes and other Southeast Asian cuisines. This recipe borrows those flavor building blocks and simplifies technique for home cooks, keeping the spirit of Thai taste while making it accessible with pantry ingredients.

Seasonal Adaptations

In summer, add fresh vegetables like snap peas, baby corn, or thinly sliced zucchini just before the end of simmering for crisp texture. In winter, bulk up with root vegetables such as carrots or sweet potatoes cooked until tender. For holidays, increase the lime and add chopped cilantro and mint for a festive brightness. Swap raw peanuts for roasted and candied nuts for a richer, more decadent garnish during special occasions.

Meal Prep Tips

Make a double batch and portion into freezer-friendly single-serving containers for quick lunches. Keep garnishes separate — peanuts and fresh cilantro should be stored in small containers to retain texture. For grab-and-go lunches, pack the soup base and rice separately; combine and microwave at work, then add fresh herbs after heating. This soup reheats uniformly, so staggered thawing is not a problem when you’re planning week-ahead meals.

Give this bowl a try and let your own taste preferences shape the final seasoning — a little extra lime, a touch more chili, or different nuts can make it truly yours. I hope it becomes a go-to for your family as it has for mine.