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Indonesian Chicken and Peanut Soup

Servings: 4

Rotisserie chicken makes this deeply flavored noodle soup a breeze to pull together. It’s also a great way to use leftover roast chicken.


  • Kosher salt
  • 8 oz. rice vermicelli noodles
  • 1 Tbs. coconut or safflower oil
  • 2 large shallots, halved lengthwise and thinly sliced
  • 1 Tbs. curry powder, preferably Madras
  • 4 cups lower-salt chicken broth
  • 1 cup well-shaken canned coconut milk
  • 1/3 cup crunchy peanut butter, preferably all natural
  • 2 Tbs. soy sauce; more as needed
  • 2 tsp. granulated sugar
  • 2 cups shredded cooked chicken (about 8 oz.)
  • 1 Tbs. fresh lime juice
  • Freshly ground black pepper
  • 1/4 cup chopped fresh cilantro or small cilantro leaves
  • Asian chile garlic paste, such as sambal oelek (optional)

Nutritional Information

  • Calories (kcal) : 650
  • Fat Calories (kcal): 270
  • Fat (g): 30
  • Saturated Fat (g): 16
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 50
  • Sodium (mg): 960
  • Carbohydrates (g): 57
  • Fiber (g): 3
  • Sugar (g): 4
  • Protein (g): 34


  • Bring a large pot of well-salted water to a boil. Cook the noodles according to package directions.
  • Meanwhile, heat the oil in a medium Dutch oven or other heavy-duty pot over mediumhigh heat. Add the shallots and cook, stirring occasionally, until just starting to brown, 3 minutes. Add the curry powder and cook until fragrant, stirring constantly, about 10 seconds. Add the broth, coconut milk, peanut butter, soy sauce, and sugar, and whisk until the peanut butter is fully incorporated. Add the chicken and bring to a simmer. Cover and simmer gently for 15 minutes. Add the lime juice, and season to taste with more soy sauce and pepper.
  • Divide the noodles among four serving bowls. Ladle the hot soup over the noodles. Garnish with the cilantro and chile paste, if you like.


Rate or Review

Reviews (3 reviews)

  • mommalane | 03/25/2020

    YUM! Ok. I’m rating with a modification, but hopefully since I’m not knocking it, you’ll forgive me. This is delicious! I did this : added 2 mandolin sliced carrots to the shallots, and then 8 ounces mushroom when mostly cooked (wanted veggies and needed to use the mushrooms). With the curry, I added 2 cloves of garlic since we are fighting a for certain exposure to you know what. I didn’t cook the noodles separate, I put them in the soup and let it set for 10 minutes. Seriously great dinner!

  • Errica | 03/22/2020

    My whole family really loved this soup. We have all decided that it is a keeper! I've even sent it on to my mom, aunt and sisters. Make it!

  • User avater
    akitty0543 | 09/30/2018

    I cooked it exactly as the recipe entailed, and my SO and I were both really happy with the final product. The flavors are similar to a thai curry dish, but much more subtle. I really felt that the chile garlic paste added to the overall taste, and I recommend getting some if you can: I only added 1/4 tsp to each bowl, but the sprinkling added a nice flavor.

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