PCC Thai Peanut Chicken Soup

PCC Thai Peanut Chicken Soup

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  • 2 tablespoons cooking oil
  • 1 cup diced onion
  • 3 tablespoons canned diced green chilies
  • 2 teaspoons minced ginger
  • 2 teaspoons curry powder
  • 1 1/2 teaspoons ground turmeric
  • 1/2 teaspoon red pepper flakes, or to taste
  • Sea salt, to taste
  • 2 1/2 quarts chicken stock
  • 1 1/2 cups coconut milk
  • 1/2 cup basmati rice
  • 1 pound boneless, skinless chicken breasts – cooked and cubed
  • 1/2 cup creamy peanut butter
  • 1 tablespoon lime juice
  • 1 tablespoon dried chives
  • 1 teaspoon lime zest


Heat oil in a soup pot over medium heat. Add onion, chilies, ginger, curry, turmeric, red pepper flakes and salt. Cook until onions are soft, 7 to 10 minutes.

Pour in chicken stock, coconut milk and basmati rice; bring to a boil. Reduce heat to a simmer and cook until rice is tender, about 20 minutes. Stir in chicken breasts, peanut butter, lime juice, dried chives and lime zest; heat through.