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chicken peanut soup

Chicken Peanut Soup

Serving Size:
6
Total Time:
1 Hour
Preparation Time:
Under 30 Minutes
Preparation Method:
Stove-Top
Meal Occasion:
Lunch
Level of Difficulty:
Beginner
Rate this recipe: Rating: 4 (7 votes cast)
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Ingredients

This recipe is recommended for 6 servings
  • 3 ounces rice vermicelli noodles
  • 1 tablespoon canola oil
  • 1 pound boneless, skinless chicken thighs, cut into cubes
  • 3 tablespoons Thai red curry paste
  • 4 cloves garlic, minced
  • 1 tablespoon finely chopped lemongrass
  • 2 teaspoons ground turmeric
  • 2 (14-ounce) cans coconut milk
  • 2 cups chicken broth
  • 1/2 cup SKIPPY® Creamy Natural Peanut Butter Spread
  • 2 tablespoons lime juice
  • 2 tablespoons packed brown sugar
  • 1 1/2 cups bean sprouts
  • 1/3 cup thinly sliced green onions
  • 1/4 cup fresh cilantro leaves
  • Salt, to taste

Directions

  1. Cook noodles according to package directions; drain.
  2. In wok or large skillet, heat oil over medium-high heat. Add chicken; cook 5 minutes or until browned. Add curry paste, garlic, lemongrass and turmeric. Cook 1 to 2 minutes longer or until fragrant.
  3. Stir coconut milk and broth into wok. Bring to a boil; reduce heat to medium. Simmer 10 minutes or until chicken is cooked. Stir in peanut butter spread, lime juice, brown sugar and salt. Stir until peanut butter spread is incorporated and brown sugar is dissolved. Top individual portions of soup with remaining ingredients.