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Creamy butternut squash soup garnished with chopped peanuts, cilantro, and a lime wedge. Healthy and comforting winter recipe.

Chicken Satay Soup—Creamy Peanut-Coconut Chicken Soup

Bree Hester
4.67 from 15 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course dinner
Cuisine American, Asian, Thai
Servings 8 servings
Calories 593 kcal

Ingredients
  

  • 1 tablespoon oil
  • 1 medium yellow onion chopped
  • 3 cloves garlic chopped
  • 1 tablespoon fresh ginger minced
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon red pepper flakes
  • 1 can diced tomatoes (16 ounces)
  • 3 carrots peeled and cubed
  • 1 sweet potato peeled and cubed
  • 1 quart chicken stock
  • 1 cup creamy peanut butter not natural, well‑stirred if separated
  • 1 can unsweetened coconut milk (13 1/2 ounces)
  • 2 tablespoons sesame oil
  • 3/4 cup brown sugar
  • 3/4 cup soy sauce
  • 4 tablespoons sherry
  • 2 cups chicken breast cooked and shredded
  • 3 tablespoons lime juice freshly squeezed
  • 1/2 cup cilantro chopped, plus more for optional garnish
  • Chopped peanuts optional, for garnish

Instructions
 

  • Heat the oil in a large Dutch oven over medium heat. Add the onion and garlic. Cook, stirring occasionally, until softened and translucent, about 5 minutes.
    Diced onions and garlic cooking in a saucepan for homemade baking recipes.
  • Add the ginger, coriander, chili powder, cumin, curry powder, turmeric, and red pepper flakes. Cook, stirring constantly, until fragrant, about 1 minute.
  • Add the tomatoes with their juices, the carrots, sweet potatoes, and chicken stock. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Bring to a boil, then reduce the heat and simmer gently for about 45 minutes, or until the sweet potatoes are very tender.
    Savory homemade vegetable stew in a pot with a wooden spoon, rich in flavor and perfect for cozy dinners.
  • Reduce heat to low. Stir in the peanut butter, coconut milk, sesame oil, brown sugar, soy sauce, and sherry until the peanut butter has melted and the broth is smooth.
  • Remove from heat. Using an immersion blender, purée the soup in the pot until completely smooth—or carefully blend in batches in a countertop blender, then return to the pot.
  • Stir in the shredded chicken, lime juice, and cilantro. Simmer over low heat until heated through, 2 to 3 minutes.
  • Taste and adjust seasoning with additional lime juice, soy sauce, or brown sugar as needed. Ladle into bowls and garnish with chopped peanuts and more cilantro, if desired. Serve hot.

Video

Nutrition

Calories: 593kcalCarbohydrates: 49gProtein: 23gFat: 36gSaturated Fat: 15gSodium: 1693mgFiber: 6g
Keyword asian chicken soup, Chicken Satay Soup, thai soup
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