Chicken Curry-Peanut Soup
Yield: 4 servings
Active Time: 15 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients for Single Meal

  • 1 - Tbsp canola oil
  • 2 - small boneless chicken breasts
  • 1 - small white onion(s)
  • 2 - tsp minced garlic
  • - Tbsp bag matchstick carrots
  • 1 - red bell pepper(s)
  • 15 - oz. can(s) light coconut milk**
  • 8 - oz. can(s) tomato sauce
  • 2 - Tbsp red curry paste
  • 1/2 - cup(s) peanut butter
  • 2 - cup(s) chicken stock**
  • - Salt and pepper
  • Garnish: - chopped peanuts
  • Side: - salad
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Cooking Directions for Single Meal

  1. Thinly slice the chicken breasts.
  2. Chop the onion. Seed and slice the red bell pepper.
  3. In a large saucepan or Dutch oven, heat the oil and saute the chicken slices with the chopped onion and garlic for 3 to 5 minutes. Stir in the carrots and red bell pepper slices and saute for 2 to 3 more minutes. Pour in the coconut milk, tomato sauce, curry paste and peanut butter and stir until smooth. Stir in the chicken stock and let simmer for 15 to 20 minutes. Ladle into bowls and garnish with chopped peanuts. Season with salt and pepper to taste.
  4. Prepare the salad.
  5. Serve Chicken Curry-Peanut Soup with salad

Freezeasy Meal Prep Directions

  1. Thinly slice 4 chicken breasts.
  2. Chop 2 small white onions. Seed and slice 2 red bell peppers.

To each gallon-size plastic freezer baggie, add the following ingredients:

  • Half of the sliced chicken
  • Half of the chopped onion
  • Half of the sliced red bell peppers
  • 2 tsp minced garlic
  • 1/2 of 1 lb. bag matchstick carrots
  • 1 - 8 oz. can tomato sauce
  • 2 Tbsp red curry paste
  • 1/2 cup peanut butter
  • Salt and pepper
  • Do NOT add the coconut milk or chicken stock at this time.

Remove as much air as you can and seal. Freeze up to 6 months in your fridge freezer or 12 months in a deep freezer.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to a saucepan and reheating. Stir in the coconut milk and chicken stock and simmer for 20 to 30 minutes.

Dairy-Free Modifications

Recipe is dairy-free when served with dairy-free sides

Gluten-Free Modifications

Recipe is gluten-free when served with gluten-free sides.

Printable Label Recipe Title

Chicken Curry-Peanut Soup

Printable Label Instructions

Thaw contents and reheat in large saucepan. Stir in 15 oz. can light coconut milk and 2 cups chicken stock. Simmer for 20 to 30 minutes.
Serve with salad.

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