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Easy Thai Curry Chicken Soup
Servings: 6 People
Author: Sarah Lemp
  • 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
  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!