Easy Thai Curry Chicken Soup

You guys, I’m going to let you in on a little secret…

I just threw this soup together tonight using leftover chicken and rice. I made it up as I went along but my kids all loved it so much, I thought I better try and remember what I did so I could replicate it in the future!

I used leftover chicken and rice from last night

It’s not that it had been sitting in the fridge that long, but it was starting to dry out, so I thought using it in a soup was the perfect solution. I wanted to create a Thai flavor using only what I had on hand. Hence the VERY basic ingredients in this soup!

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Easy Thai Curry Chicken Soup

Servings: 6 People

Author: Sarah Lemp

Ingredients

• 7 Cups Water *Rough estimate (sorry!)
• 1/2 Cup Peanut Butter *You could also substitute powdered
• 2 Cups Cooked Chicken (shredded or sliced thin) *I used leftover chicken breasts from the night before!
• 1 1/2 Cups Cooked Rice *Whatever kind you prefer. I used long grain white rice that was also leftover from the night before!
• 1 Can Coconut Milk
• 1 Can Bean Sprouts
• 1 Cup Shredded or thinly sliced carrots
• 4 Tbps Curry Powder *I actually think I used a lot more!
• 1 Pinch Salt and Pepper

Instructions

1. Bring water to a boil. 

2. Add carrots and simmer until tender. 

3. Add peanut butter and stir until dissolved. 

4. Add coconut milk and stir until well blended. 

5. Add chicken, rice, bean sprouts and spices. Stir well.

6. If soup seems too thick, add a little more water.

Recipe Notes

This is a great soup to use up leftover chicken! It could be made with or without rice. I love the flavor of peanut curry sauce and this one is created using super simple ingredients!