This peanut butter soup recipe is one of our favorite go-to’s on cold days. It’s nutty, rich in flavor, and the combination of peanut butter and cumin is just wonderful.
How Healthy is This Soup?
Made with many ingredients, this peanut butter soup is nutritious. It’s rich in proteins and contains various micronutrients.
The soup’s core ingredients (cream, peanut butter, and coconut milk), however, are all rich in saturated fats. To make the soup healthier, we used these ingredients in moderation, keeping its fat level low (5.5 g), while still keeping it pretty creamy and flavorful.
Additionally, the soup has 500 calories and 545 mg sodium. These are healthy amounts for a main dish.
Ingredients for This Soup
- The broth: peanut butter, coconut milk, heavy cream, unsalted chicken broth, salt, pepper, paprika, and cumin.
- Chicken: you can use chicken breasts or chicken thighs. We prefer skinless, boneless chicken breasts since it’s the lowest in saturated fats, compared to other cuts.
- Sweet potato: its sweetness with the nutty, rich broth are the perfect match. We tried using russet potatoes but it’s not as tasty.
- Other veggies: tomato, red bell pepper, and carrot.
- Aromatics and herbs: garlic, onion, and cilantro.
- Cooked rice: preferably medium-grain.
Step-by-step instructions are in the ‘Peanut Butter Soup’ recipe card at the end, with pictures and videos.
Storing and Reheating
The soup keeps for up to four days in the fridge and up to three months in the freezer.
We recommend using Ziploc bags when freezing because it’s much easier to remove the soup from bags than other types of containers.
Cooked rice can also be kept similarly.
To reheat, simmer the soup on low heat until bubbling.
Mix the rice with some water (1 tbsp per serving) and either microwave it on medium for 2-4 minutes, or stir it over low heat in a non-stick pan until heated through.
Chicken Soups to Make As the Winter Comes
Asian cuisine prides itself on having hearty and homely dishes with fresh ingredients, and this congee is a great example. It has shredded chicken, soft-boiled eggs, shallots, cilantro, and scallions make up the toppings for this fulfilling dish.
This pot of chicken dumplings is super savory and rich, and it will make you the coziest night ever. We particularly enjoy the chewy dough balls.
How to Make Peanut Butter Soup
Today's peanut butter soup recipe has a rich, nutty, and fragrant peanut butter broth and is cooked with chicken and vegetables.
- cook TIME 27 mins
- prep TIME 8 mins
- total TIME 35 mins
- COURSE Main Course
- CUISINE Global
- SERVINGS servings
- CALORIES 500 kcal
INGREDIENTS
- 7 oz skinless boneless chicken breasts (cut into 1/4" thick strips)
- 1 oz toasted peanuts
- 2 1/2 tbsp unsalted peanut butter
- 6 oz sweet potato (cut into cubes)
- 1 tbsp heavy cream
- 3 tbsp coconut milk
- 2 1/2 cups unsalted chicken broth
- 1 tbsp all-purpose flour
- 6 oz carrot (sliced)
- 4 oz tomato (seeded and chopped)
- 4 oz red bell pepper (chopped)
- 2 oz onion (chopped)
- 1 tbsp garlic (minced)
- 1 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
- 1/4 tsp cumin
- 1/4 cup cilantro (chopped)
- 3 cups cooked medium-grain rice (from 1 1/2 cups uncooked)
INSTRUCTIONS
Prep:
Cut the chicken breasts: Cut 7 oz chicken breasts into 1/4” strips.
Cut the sweet potatoes: Peel 1-2 sweet potatoes, cut them into 2” cubes. Measure out 6 oz.
Chop the bell pepper: Cut the top and the bottom off a red bell pepper. Cut it open and remove the seeds as well as the white parts. Cut the pepper into 1/2“ pieces. Measure out about 4 oz.
Chop the tomato: Quarter 2-3 tomatoes, remove the seeds and cut into ½” pieces. Measure out 4 oz.
Cut the carrot: Peel and cut a carrot in half, lengthwise, and cut each half again, also lengthwise. Cut each quarter into 1/8” slices, and measure out about 6 oz.
Chop the garlic: Slice away the root of 3 cloves of garlic, press them down with the side of a knife to crush, and remove the peel. Chop them finely, then measure out about 1 tbsp.
Chop the onion: Peel and slice ½ onion, measure out about 2 oz.
Chop the cilantro: Chop two handfuls of cilantro and measure out 1/4 cup (unpacked).
Cook the rice: Wash the rice in a pot 2-3 times to remove dirt and excess starch. Drain and add the water (1-1/2 - 2 cups water for 2 cups raw medium-grain rice), and let simmer on low heat for 15-25 minutes, covered. Choose a tall pot to avoid bubbling over, or you can cook it in your rice cooker. Measure out 3 cups cooked.
Cook:
Sauté the aromatics: Heat 1 tbsp olive oil in a pot over medium heat for 1 minute. Add 1 tbsp garlic and 2 oz onion, and sauté for about 1 minute.
Add the pepper and tomato: Add 4 oz tomato and 4 oz bell pepper. Stir and cook for 2 minutes.
Add the chicken, sweet potato, and carrot: Add 7 oz chicken breast, 6 oz sweet potato, and 6 oz carrot. Stir and cook for 5 minutes.
Add the seasonings and peanuts: Add 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika, 1/2 tsp cumin, and 1 oz toasted peanuts. Stir to combine.
Add the broth and simmer: Add 2-1/2 cups chicken broth. Stir and simmer on medium heat for 20 minutes.
Add the creams: Add 3 tbsp coconut milk, 2-1/2 tbsp unsalted peanut butter, and 1 tbsp heavy cream. Stir to combine, and remove from heat.
Add the flour: Add 1 tbsp flour and stir until it’s dissolved, then turn the heat to high and cook for 30 seconds before turning it off.
Add garnish: Sprinkle 1/4 cup chopped cilantro over top.
Enjoy: Ladle the soup into serving bowls, and enjoy with 3 cups of cooked rice.
