Skinny Thai Peanut Chicken Soup Recipes

SKINNY THAI PEANUT CHICKEN SOUP

Steps:

• In a microwave-safe plate or bowl, add onions, carrots, celery, and red bell pepper. Cook in microwave for about 4 minutes until vegetables are softened.
• Coat a large nonstick pan or soup pot with cooking spray. Add cooked vegetables, garlic, chili powder, and red pepper flakes. Sauté for about 1 minute. Stir often.
• Stir in broth, chicken, and tomatoes. Bring to a boil, reduce heat to low, and simmer for 10 minutes.
• Stir in peanut butter with a fork. Make sure the peanut butter gets well blended. Add couscous, spinach and mix well. Cover, remove from heat. Allow sitting 5 minutes.
• To serve: Ladle 1¼ cups into each bowl. Garnish each serving with 1 tablespoon chopped scallions if desired.
• This soup will keep in refrigerated for several days. Leftovers are wonderful for lunch. This soup freezes great, too!

SKINNY THAI PEANUT CHICKEN SOUP

Steps:

• In a microwave safe plate or bowl, add onions, carrots, celery and red bell pepper.
• Cook in microwave for about 4 minutes until vegetables are softened.
• 2. Coat a large nonstick pan or soup pot with cooking spray. Add cooked vegetables, garlic, chili powder and red pepper flakes. Sauté for about 1 minute. Stir often.
• 3. Stir in broth, chicken and tomatoes. Bring to a boil, reduce heat to low and simmer 10 minutes.
• 3. Stir in peanut butter with a fork. Make sure the peanut butter gets well blended. Add couscous, spinach and mix well. Cover, remove from heat. Allow to sit 5 minutes.
• 3. To serve: Ladle 1¼ cups into each bowl. Garnish each serving with 1 tablespoon chopped scallions, if desired.
• 4. This soup will keep in the refrigerated for several days. Leftovers are wonderful for lunch. This soup freezes great, too!
• Makes 8 main course soup servings (each serving 1¼ cups).
• Healthy Benefits:.
• Most of the fat in this soup comes from the peanut butter. Peanut butter is an excellent source of protein and healthy fats. Peanut butter contains the same ratio of saturated to unsaturated fats as olive oil, says Harvard Medical School. The poly and monounsaturated fats in the spread can help to lower your risk of developing heart disease and type 2 diabetes. For the healthiest choice, look for brands that have no oil or sugar added.
• Whole wheat couscous (tiny pasta) is loaded with fiber. In fact, 1 cup cooked of whole wheat couscous has 7 grams of fiber. Whole wheat couscous derives from the whole grains of durum flour.

CREAMY CHICKEN PEANUT SOUP

Steps:

• In a 4 quart saucepan saute celery and onion in butter overmedium-high heat. Saute until celery and onion are tender, approximately five minutes.
• Remove from heat and add the flour and peanut butter, stirring until melted. Once melted gradually stir in chicken broth.
• Return to medium-high heat and bring to boil for two minutes. Reduce heat and simmer uncovered approximately 10 minutes, stirring occasionally.
• Stir in heavy cream and heat through.

AMAZING THAI PEANUT CHICKEN

Steps:

• In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
• Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
• Reduce heat to medium, and add green onion, broccoli, peppers peanuts, and the peanut butter mixture. Cook, stirring frequently, for 8 to 10 minutes, or until broccoli is tender, and chicken is cooked through.
• Serve over rice or rice noodles.

AFRICAN PEANUT CHICKEN SOUP

Steps:

• Heat 1 Tbsp olive oil in a large pot.
• Add 2-3 chicken breasts, diced; 1 onion,chopped; and 3 cloves of garlic, chopped.
• Stir and cook 5 minutes or until chicken is done.
• Peel 2 medium sweet potatoes then either grate, food process, chop, or bake/microwave and mash them.
• Add the sweet potatoes to the pot along with 1 green bell pepper, chopped; 1 red bell pepper, chopped; 2 cans of chicken broth (or 3 1/2 cups chicken broth made with chicken bullion); 1 1/2 cups V-8 or tomato juice; 1 teaspoons ginger; and 1/2 teaspoons cayenne pepper. Mix well.
• Bring to a boil. Reduce heat. Cover and simmer 10-15 minutes or until veggies are tender, stirring occasionally.
• Add 1/2 cup crunchy peanut butter and stir constantly until well blended.
• Serve.

SKINNY THAI CHICKEN SOUP

Steps:

• In 4-quart nonstick Dutch oven, heat oil over medium heat. Add onion and mushrooms; cook 3 minutes, stirring frequently. Add bell pepper and garlic; cook 2 to 3 minutes longer, stirring frequently, until vegetables are tender. Remove from heat; stir in curry paste until melted.
• Stir in broth, chicken, brown sugar and salt. Return to heat. Heat to boiling. Reduce heat; simmer uncovered 5 minutes, stirring frequently.
• In small bowl, stir cornstarch and water until smooth. Add cornstarch mixture and coconut milk to soup mixture; heat to boiling. Cook over medium heat about 2 minutes, stirring frequently, until slightly thickened.
• Stir in spinach and cilantro. Cook about 1 minute or just until mixture is hot and spinach is wilted. Serve soup with lime wedges.

THAI PEANUT CHICKEN

Steps:

• Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
• Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
• Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.

THAI PEANUT SOUP

Steps:

• Cook onion, celery, carrot and red pepper in butter until softened, about 5 minutes. Add the lemon grass, red chili, stir and cook for 1 minute. Stir in the flour, and let cook for 1 minute, stirring all the time.
• Add chicken broth, coconut milk and soy sauce, and stir to combine well. Add the peanut butter. Keep stirring until well combined (the peanut butter will go kind of stringy, but it will melt in after a bit). Heat until hot and bubbly.
• Serve with chopped fresh roasted peanuts and green onions as a garnish.

SPICY THAI COCONUT CHICKEN SOUP

Steps:

• Toss chicken with cornstarch. In a 6-qt. stockpot, heat 2 tablespoons oil over medium-high heat; saute chicken until lightly browned, 2-3 minutes. Remove from pot., In same pan, saute onion, jalapeno and garlic in remaining oil over medium-high heat until onion is tender, 3-4 minutes. Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil. Reduce heat; simmer, covered, 20 minutes., Stir in cabbage, snow peas and chicken; cook, uncovered, just until cabbage is crisp-tender and chicken is cooked through, 3-4 minutes. Serve with green onions and lime wedges.

SPICY THAI PEANUT CHICKEN CURRY

Steps:

• In a medium saute pan saute peanut oil, red curry and sambal over med. heat for a few minutes.
• Add the chicken and cook through.
• Add coconut milk, fish sauce, brown sugar and peanut butter.
• Simmer about 10 minutes.
• Serve over steamed Jasmine rice.
• Top with fresh lime juice and crushed peanuts.
• Tip: If you are worried about the heat, just add half of the curry and sambal in the first step. Try it after everything has been added and if it's not spicy enough you can then add more curry. If then you want it more spicy you can add more sambal, the sambal is more spicy than the curry.